Preserving Peppers and Tomatoes

Preserving peppers

The easiest way is just to freeze them raw: wash, remove the membranes, and slice. Lay them in a single layer on a tray and freeze until solid, about an hour, then transfer to ziplock bags. You’ll be able to separate them easily when you need them for soups or dips.

      But even better–broil them first. Slice in half, remove all seeds and membranes, and flatten the pieces on a cookie sheet. No oil, no salt, no nothing. Side the cookie sheet under a broiler and leave them for 8 minutes, then take a look. The top (skin) should be mostly black and blistered; if it’s not, put them back for another 2-6 minutes until almost all of the skin is charred. 

Let them cool until you can handle them, then rub off the skin (it should come easily. The peppers are now soft and deliciously smokey; the process somehow concentrates the sweetness and flavor of the pepper. You’ve lost the crunch, but gained something better. You can eat them in salads or sandwiches–or just plain for a healthy, low-cal snack with no guilt and no feeling of deprivation. And you can freeze them easily–just put small quantities in a ziplock bag. 

Preserving and canning tomatoes

First: Tomatoes don’t belong in the refrigerator. An explanation (from “A vine-ripened tomato’s subtly musky flavor—that slight earthiness that makes a tomato slice such a genius component in a BLT—comes from an enzymatic reaction that produces sulfuric aromas, according to Harold McGee‘s scientific food reference book On Food and Cooking. And although those sulfuric aromas are what can make a rotten tomato smell so pungently foul, we should really resist the urge to refrigerate them.

McGee writes that tomatoes originally came from a warm place—the deserts of South America’s west coast—and therefore shouldn’t be stored at arctic temperatures. A tomato subjected to a refrigerator’s cold climate stops producing its aroma-making enzymes and starts to lose its flavor. And while refrigeration evangelists would be right to say that a little bit of that flavor can seep back if the tomatoes return to room temp, you’re likely to end up with a weak-flavored, mealy tomato—especially if it wasn’t fully ripened before it went in the fridge.”

If you can’t eat your tomatoes before they rot, there are wonderful ways to save them for later.


There’s a limit to how many fresh tomatoes we can eat and some of us will be bumping up against it pretty soon. But tomatoes are the perfect candidates for preservation. They can be preserved by small-batch canning methods—and won’t take up freezer space—or slow-roasted until they are condensed into tiny packages of deep, rich tomato flavor that can fit into corners of an already-stuffed freezer.


Oil a large cookie sheet. Full disclosure: I usually line it with foil to avoid the messy cleanup, which is a very unsustainable thing to do.

Slice tomatoes into ½-inch rounds. Smaller tomatoes can be cut in half, the bigger ones should be cut into slices, but try to keep them to a uniform size. You can cut out the cores before or after roasting. Place the tomatoes on the oiled pan, packing as closely as possible. It’s ok to overlap a bit because they will shrink as they roast.

Drizzle a bit of oil over the tomatoes; I use about 2 tbs for a big sheet. A misto is perfect for this. Sprinkle kosher salt (or whatever salt you have) over the tomatoes, just a few grains on each slice. I usually sprinkle a bit of brown sugar (again, just a few grains on each tomato slice, maybe 1 tbs (or even less) for the entire sheet) as well. Then put a tiny bit of basil (thyme or parsley or a combination are also good) on each piece.

Put the cookie sheets in the oven at low temperature—150 to 200 degrees, depending on how low your oven goes. Leave them for several hours or overnight (in my tiny apartment, the fragrance reaches every corner and I dream about picking tomatoes and basil; neighbors sometimes ring my bell and ask for some). When they’re done—which will depend on the thickness of the tomatoes and the temperature of your oven—they will be shriveled and much smaller, but not burnt (except for the ones that you cut too thin). Let them cool, use what you need now and transfer the rest to small ziplock bags and freeze—remove skins and cores at this point if you haven’t already done it. Don’t forget to capture the juice—use in a vinaigrette or soup. Or put it in a bowl and dunk bread in it—it will be gone in no time.


There are many ways to make tomato sauce; here are two recipes I’ve used.

  1. From The Guardian. You’ll find lots of options/variations on their website:
  • About 2 pounds of ripe fresh tomatoes
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp sugar, preferably brown
  • Dash of red-wine vinegar
  • 3 stems of fresh basil

Drop the tomatoes into a pot of boiling water and leave for about a minute, until the skins split. Lift out and peel, then roughly chop.

Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about five to seven minutes, until translucent but not coloured. Stir in the garlic and cook for another two minutes.

Add the tomatoes, and break up with a wooden spoon if necessary, then add the sugar, vinegar and the stems of the basil, reserving the leaves. Season lightly.

Bring to a simmer, then turn down the heat and simmer for 45 minutes, stirring occasionally, until thick.

Test the seasoning, add the basil leaves, roughly torn.

2. From; this is Marcella Hazan’s recipe, with some additional notes

  • 2 pounds fresh, ripe tomatoes, prepared as described below
  • 5 tbs unsaled butter
  • 1 medium onion, peeled and cut in half
  • Salt to taste

Put the prepared fresh in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.

Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.

Making Fresh Tomatoes Ready for Sauce

Choose fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery).

The blanching method:Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.

The freezing method(from David Tanis, via The Kitchn): Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.

The food mill method:Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.


Sauces will last in tightly covered containers for about two weeks. Or, you can preserve for up to six months in a steam canner. I’m not going to tell you how to do it and I’m not going to tell you that there are not risks involved. Here are the official USDA site that gives instructions, that should be followed carefully:



I’m not a great fan of the flavor of fennel, but I find that when it’s mixed with other vegetables, it adds a great background texture and taste. People rave over the Marinated Fennel and Mushroom recipe in Recipes from America’s Small Farms, p.115. Steve Waxman’s recipe for Tomato-Fennel Soup, also in Recipes from America’s Farms is also great. And Candice provided a link to an article on fennel:

SOME THOUGHTS ON FENNEL from Carnegie Hill website, by Barbara Thalenfeld

Fennel can be eaten raw, although the flavor might be too intense for some. Remove the tough outer skin and core and then shave it into thin slices using a mandoline. Mix the fennel with baby arugula, chopped kalamata olives, thin apple slices and orange segments. I toss with a simple balsamic vinaigrette and season with salt and pepper. Sometimes I top the salad with chopped walnuts. Braised fennel is also delicious tossed in veggie pasta or served alongside fish or chicken. I remove the outer layer (but not the core – this helps it stay together), slice into 1/2 – inch slices and lay flat in a casserole dish. I season the fennel with salt and pepper and add approx. 2 tablespoons of vegetable stock or chicken stock and 1 tablespoon of white wine, cover and braise in a 325 degree oven for about 30 minutes until tender (you may want to braise it longer or shorter, depending on the size). I then remove the cover and allow the fennel to brown just a bit in the oven, about 15 minutes. The flavor is sweet and mellow.

The leaves on top of the fennel bulb can be saved to use as an herb to add extra flavor or as a garnish.

Cucumber & fennel salad

Good Food Magazine



This refreshing side salad is low-fat, superhealthy and full of summer flavor

  • 1 large cucumber, halved lengthways, deseeded and cut into thin half moons
  • 1 tsp sugar
  • 1 fennel bulb, finely sliced
  • ½ cup reduced-fat sour cream or yogurt
  • juice 1 lemon
  • 1 tbsp white wine vinegar
  • small bunch dill, roughly chopped

Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.

Mix sour cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

Squash Smothered in Fennel and Thyme


  • 2 small summer squash, (about 12 ounces)
  • 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup thinly sliced garlic


1      Preheat oven to 450°F.

2      Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

Fennel and Celery Salad

From Mark Bittman, NYT

Yield: 4 to 6 servings

  • 2 medium fennel bulbs, trimmed, some fronds reserved
  • 3 celery ribs, trimmed
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice, more to taste
  • Salt to taste
  • 1/4 teaspoon black pepper, more to taste
  • Freshly shaved Parmesan cheese.

Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.

Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.


Can be made well in advance of serving. From the California Walnut Board; serves 6.

  • 1 head fennel, the stems and feathery tops removed
  • 4 firm but ripe plums, pitted, halved and thinly sliced
  • 1/4 cup Italian parsley leaves, torn in small pieces
  • 2 tablespoons chopped chives
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons sherry vinegar or wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped walnuts

To make the fennel and plum salad, cut the fennel in half lengthwise. Slice it very thinly, using a mandolin, the thinnest slicing blade of a food processsor, or a very sharp knife. Place in a large bowl and add the plums, parsley, chives, olive oil, vinegar, salt and pepper. Toss to combine and coat, then refrigerate for an hour or two. When you are ready to serve, add the walnuts and toss the salad again.

Zucchini-and-Fennel Salad With Pecorino and Mint

  • 1 ¼ pounds zucchini
  • ½ cup torn mint leaves
  • 1 cup shaved aged pecorino Romano
  • 1 small head fennel, cored and thinly shaved
  • Juice of 1 lemon, plus more as needed
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • Salt and freshly ground black pepper


1      Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Fennel Slaw with Mint Vinaigrette

Prep time: 10 minutesMarinating time: 1 hourYield: Serves 4-6

The sugar helps bring out the natural sweetness of the fennel, don’t leave out!


  • 1 large fennel bulb (or 2 medium bulbs)
  • 1 1/2 teaspoons sugar
  • 2 Tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1 Tbsp chopped fresh mint
  • 2 teaspoons minced shallot or onion

1 Make the vinaigrette: Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.

2 Shave the fennel into thin slices: Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don’t worry about coring the fennel bulb, it’s unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.

3 Marinate fennel with vinaigrette: Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.

  • 2 tbsp butter
  • 4-6 garlic scapes
  • 1 small onion
  • splash of sherry vinegar
  • 1 cp Arborio rice
  • 1 cp pearled barley
  • 1 qt stock (vegetable or chicken)
  • 1 cp Pino Grigio wine
  • 1 cp fresh snap peas
  • ¼ cp chopped fennel fronds
  • 1 tsp sea salt
  • 1 tsp paprika
  • 2 oz. gruyuere, diced (optional)

Melt butter in a pan on medium heat. Heat stock in a separate pan and keep covered on low heat. Cut scapes and onion into butter and sauté until onions are semi-transparent. Add a splash of sherry vinegar (or similar light wine or rice vinegar). Add rice and barley and sauté in the butter for 1-2 minutes. Add the wine, and when absorbed, begin adding the warm stock, one half cup at a time as the rice adsorbs the liquid, stirring often if not constantly. When the rice and barley begin to plump, add paprika and salt, snap peas and fennel fronds. To test the rice, bite through a single grain and check that there is no uncooked (white) spot in the center. Once fully cooked, remove from heat and stir in diced gruyere until evenly melted.


Fennel fronds and thick greens make a wonderful base for cooking fish, and the flavor of fennel pairs particularly well with salmon. This recipe steams the fish over a bed of greens, and the fish soaks up the flavors as the steam rises.

  • 1-1/2 lbs fresh salmon
  • 2cps fennel fronds coarsely chopped
  • 4 large collard leaves cut in thick strips
  • 4 Red Russian kale leaves coarsely chopped (optional. If not using, just double the collards, or substitute beet greens)
  • juice of ½ lemon
  • a splash of rice or sherry vinegar
  • fresh or dried oregano
  • olive oil
  • salt and pepper

Use a dutch oven or similarly large, heavy pot with lid on the stove top. Heat the pot to medium to low. Line the bottom of the pot with the cut fennel fronds, collards, and kale (if using). Gently place the salmon on top of the greens. Juice the ½ lemon on the salmon. Add 1 tbsp olive oil to moisten the salmon and greens, sprinkle oregano, salt and pepper on top of the salmon. Cook on a low heat, with the lid shut to steam the salmon. The moisture released from the greens will protect the salmon from burning. Cook until the fish is pink and flakes.


I was planning a major article on purslane. But then Dick Sandhaus (of the Better, Cheaper, Slower blog) sent me a killer recipe. And I found an article that covers every aspect of purslane better than I could hope to. I’m pasting the article and the link below; if you check out the link, you’ll find links to all the recipes mentioned. Dick Sandhaus’ recipe precedes the article.


Andrakla Salad

I made two medium-size salads with:

1 cup of purslane

1 clove of garlic

1 cup of cherry tomatoes

1/2-cup of feta cheese, crumbled

2 teaspoons of olive oil

1 small wedge of lemon, juiced

3 sprigs of fresh oregano (optional)

1/2-cup of cucumber slices (optional)

Fry the purslane and garlic in 1 teaspoon of olive oil over low heat for 8 minutes. Stir in the optional oregano for 30 seconds, then remove the pan from heat. While your weeds are frying, slice the cherry tomatoes in half, crumble the feta and toss them with 1 teaspoon of olive oil and a squeeze of lemon.

Slice the optional cucumber if you want a traditional Greek diner touch. Toss the fried purslane with everything else and serve with or on the cucumber slices.

45 WAYS TO USE PURSLANE, from Zucchini and Chocolate blog

Purslane Recipes: 45 Things To Do With Fresh Purslane
Purslane Recipes: 45 Things To Do With Fresh Purslane

Have you ever cooked with purslane, or Portulaca oleracea as it is known to botanists? It is a succulent plant whose edible, delicious leaves are crunchy and slightly mucilaginous, with a tangy lemony and peppery flavor.

It is generally harvested from early June till the end of summer, and can either be foraged or purchased, usually from a farmers market or through a CSA share. The wild variety, which is actually considered a weed by many gardeners, is rampant and has pinkish stems (see picture above), while cultivated varieties tend to grow vertically and display greenish stems.

Purslane has been consumed since ancient times, and because it grows easily in hot and not too dry climates, it is represented in many cuisines of the world, from Greece to Mexico, and from Turkey to India by way of South Africa. (Here’s a handy list of its aliases in different languages.)

It is a bit of a nutritional powerhouse, offering remarkable amounts of minerals (most notably calcium, iron, magnesium, and potassium), omega-3 fatty acids, vitamins (A, B, C), and antioxydants. It is thought to be an important component of the Cretan high-life-expectancy diet, and Michael Pollan has called it one of the two most nutritious plants on the planet in his In Defense of Food manifesto (the other is lamb’s quarters if you want to hunt for that too).

Although the stems are edible when still young (and can be pickled), cooks usually keep only the leaves and thin, spindly stems at the top, which are simply plucked from the central stem. The process is slow-going, but rewarding in the end. Because purslane grows so close to the earth, and especially if it is foraged*, it should be rinsed very well, in several baths of fresh water (I usually do three), with a bit of vinegar.

And once you have your bowlful of squeaky clean and vibrant little leaves, what do you do with them? Purslane is mostly eaten raw, but can also be cooked for a change of pace. I’ve gathered 45 purslane recipes for you — and hope you’ll add your own favorites in the comments section!

* Some people report that they find it growing from sidewalk cracks or in city parks, but I wouldn’t recommend foraging it from there.

Best Pairings for Purslane Recipes

– Purslane + cucumber

– Purslane + tomato

– Purslane + avocado

– Purslane + nuts (esp. almonds and walnuts)

– Purslane + garlic

– Purslane + lemon

– Purslane + vinegar

– Purslane + marjoram

– Purslane + chili pepper

– Purslane + eggs

– Purslane + cream

– Purslane + fresh cheese (esp. feta)

– Purslane + hard cheese (esp. parmesan)

– Purslane + fish

– Purslane + shellfish

– Purslane + duck

– Purslane + lamb

– Purslane + legumes (esp. black beans, lentils, and chickpeas)

– Purslane + stone fruits (esp. peaches, nectarines, and plums)

Purslane in salads

– Purslane salad with sesame oil, rice vinegar, gomasio, and strips of nori

– Purslane and potato salad with capers or anchovies

– Purslane salad with chunks of peaches and fresh goat cheese, or with a peach dressing

– Fattouche salad with toasted chips of pita bread

– Purslane salad with a white dressing (i.e. a classic vinaigrette with cream or buttermilk in place of oil)

– Purslane salad with black barley and watermelon

– Purslane salad with diced red bell peppers, lemon juice, and olive oil (the vitamin C in the bell peppers and lemon juice helps with the iron absorbency)

– Purslane salad with grilled corn and a creamy avocado dressing

– Purslane salad with walnuts, crispy bacon, and finely diced red onion

– Purslane salad with quinoa, peas, and radishes

– Purslane salad with diced tomatoes and cucumbers in a pomegranate molasses dressing

– Purslane salad with fregola sarda or Israeli couscous

– Purslane salad with chickpeas and a zaatar dressing

– Purslane salad with walnuts, sumac, and “grated” tomatoes

Purslane with meat

– Serve as a side salad with duck magret

– Stew with pork in a tomatillo sauce, Mexican-style (puerco con verdolagas)

– Stew with lamb and lentils

Purslane with fish

– Use purslane in a stuffing for baked fish

– Process purslane with a little cream or yogurt and make a green sauce to drizzle over fish

– Serve as a side salad with wild salmon, lobster, or crab

Purslane soups

– No-cook cucumber and purslane soup

– Portuguese purslane soup with potatoes

– Purslane and almond soup, adapted from this green bean and almond soup

Cooked purslane

– A Moroccan-style cooked salad

– Purslane spanakopita

– Purslane borek

– Sauté briefly (2-5 min) in olive oil

– Steam briefly (2-5 min) and dress with olive oil and lemon juice

– Make tempura with the tender tops

– Add to dal

Purslane in beverages

– Make green smoothies (purslane will make them creamier) with blueberries, kiwis, peaches, or tropical fruit (it’s okay to freeze purslane for use in smoothies)

– Make a cucumber and purslane slushie

– Make tea with the leaves; it is said to help ease headaches, bring down a fever, soothe sore throats, and combat inflammation.

Other purslane uses

– Pickled purslane

– Purslane vinegar

– Purslane pesto

– Purslane tzatziki (use purslane instead of, or in addition to the cucumber)

– Add to scrambled eggs and omelets

– Make green pancakes (recipe from my book!)

– Toss with pasta as in this pasta with tetragon

– Sprinkle over pizza just before serving

– Use as a garnish for gazpacho, chilled zucchini soup, or asparagus soup

– Add to sandwiches for crunch; it would be great in a lobster roll or  a BLT.

– Add to salsa and salsa verde

Surrogate picker-upper cheat sheet

Here’s a quick tip sheet that you can send to someone who is picking up your share.

You don’t need to let us know if you’re sending a surrogate; as long as they give us your name, we’ll give them your share.

Where: Church of the Epiphany, corner of 74th& York. Usually, outside on the 74thStreet side. If it rains, we go inside through the vestibule on 74th.

When: Tuesday; official time is 4-7 pm. We’re usually ready by 3:30 and you’re welcome to pick up as soon as the food is on the table. But we’re strict about 7 pm closing—if you come after 7 pm, you won’t get your share. We ask surrogates to come before 6:30 if they can, before we’re busy closing down. But up to 7 pm is ok.

How: Tell the person with the clipboard who you are picking up for. Make sure you know what shares you have–please remind your surrogate not to take fruit, mushrooms, coffee, beans, or custom items unless you’ve ordered them.

There are lots of people around to help–just ask someone.

Please bring your own bags. 


We’re getting kohlrabi in our shares this week; it’s a lesser-known vegetable and one that looks like it came from another planet. I find that its best role is as a crudite. Just peel, slice and then dip, dunk, or spread. It’s crisp, holds its shape, and doesn’t have a strong taste of its own. It can also be added to salads and slaws, sliced, chopped, or grated. Any mashed potato dish can be enhanced with kohlrabi—it’s lower in calories and carbs than potatoes. And try the kohlrabi einbrenn recipe in Recipes from America’s Small Farms.

ROASTED: Toss with a little oil, sprinkle with salt, pepper, and herbs, and roast or broil; it’s great when roasted with other vegetables.

STEAMED: Slice and steam for a couple of minutes, over water or in a microwave. Then use in soups, frittatas, or spice it up and use as a side dish.

FRITTERS: Grate, mix with egg and breadcrumbs or flour; add salt, pepper, herbs, spices. Heat oil on a griddle, drop the batter in small mounds then flatten. Fry until crispy, then flip.

If you want more elaborate recipes, there is a bunch of them here:

and one that combines kohlrabi with blueberries and fennel here:


CRUNCHY RED DEVILS recipe by A. Doncsecz, Vegetarian Gourmet

2 Tablespoons Apple Cider Vinegar

2 shallots, minced

1/4 cup hot red pepper sauce

1 teaspoon grainy mustard

½ teaspoon sugar

2 medium kohlrabi bulbs

Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

STIR-FRIED KOHLRABI from The Goodness of Potatoes and Root Vegetables by John Midgley

2 kohlrabi, peeled

2 medium carrots

3 tablespoons peanut or safflower oil

3 cloves garlic, peeled and thinly sliced

1 inch piece gingerroot, peeled and thinly sliced

2 green onions, sliced

1 fresh chili pepper, sliced, optional


3 tablespoons oyster sauce (optional)

2 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.


Adapted from Perfect Vegetables by the Cook’s Illustrated Team

3 medium kohlrabi bulbs, peeled and cut into ¾ inch cubes

2 Tablespoons olive oil

2 teaspoons sesame seeds

1 teaspoon poppy seeds

½ teaspoon fennel seeds, coarsely chopped

Salt and pepper to taste

Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.

Baked Kohlrabi Fries with Chili powder (serves about 2)

2 kohlrabi roots (stems and leaves removed, if they came with them attached – you can sautee those parts, if you want)

2 Tbs. melted coconut oil, ghee, or olive oil


chili powder and ground cumin

Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks.

On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.

Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.

Remove and eat warm with ketchup or with yogurt dipping sauce (see below).

Cilantro Lime Yogurt Sauce

1/2 cup plain yogurt (or sour cream)

1 Tbs. lime juice, plus a pinch of lime zest

2 Tbs. chopped fresh cilantro

salt and pepper to taste

Stir all ingredients together. It’s that simple!