Kohlrabigemüse ("Kohlrabi vegetables")

4 small, tender Kohlrabi (leaves removed, peeled, and finely grated)
1/2 a bunch parsley
3 tbs cream
1 cup milk
2 tbs butter
2 tbs all-purpose flour
1 1/2 tsp salt
1 tsp ground nutmeg
2 tsp white pepper

Put grated kohlrabi and 1/2 tsp salt in a saucepan or pot. Fill with water and boil over medium-high heat. Cook until kohlrabi is tender, yet still firm (about 5-7 minutes). Drain, saving 1 cup of the water. Put cooked kohlrabi in a bowl and cover. Put butter into the same saucepan/pot and melt over medium heat. Gradually whisk in the flour until the mixture is paste-like.  Continue cooking until mixture becomes golden-brown. Next, gradually whisk the milk and reserved water from the kohlrabi into the flour mixture.Stir until thickened and smooth. Stir in the cream, remaining salt, nutmeg, white pepper, and parsley. Whisk until thickened, then cook an additional 10 minutes. Stir in the kohlrabi to coat. Serve hot and garnish with nutmeg and parsley, if desired.

*additional salt, nutmeg, white pepper, and parsley can be added to suit to taste.

Kohlrabigemüse served with penne pasta

Stephanie Stiglmeier

Community Garden Intern

Gurkensalat (Cucumber Salad)

A summer staple for my Grandmother when she was a young girl in Bavaria. They grew all the ingredients for this salad in their garden, and had this with every meal. A cool, refreshing salad for a hot, summer day.

1 large Cucumber
Dill
1/2 a bunch Green Onions or Chives
Apple Cider Vinegar
Canola Oil
Salt
Pepper
Tomatoes (optional)
Sour Cream (optional) [I personally prefer it without sour cream]

Slice cucumbers on a mandolin. Thinly slice tomatoes and green onions. Add dill, vinegar, canola oil, salt, and pepper to taste. If adding sour cream, add a dollop. Stir to combine. Can be served cold or room temperature.

Gurkensalat without Sour Cream

Gurkensalat with Sour Cream

Bayerischer Kartoffelsalat (Bavarian Potato Salad)

This recipe comes from my grandmother on my mother's side, and is a must for any of my family's events - birthday's, holidays, Sunday dinners. I can guarantee this will become a favorite potato salad recipe and beats any American potato salad. 

5 lbs of potatoes (Yukon Gold, or any other type of white potato)
1 lb of bacon (for a vegetarian/vegan version, substitute with one large, thinly sliced cucumber
1 bunch of green onions, sliced
Salt
Pepper
Canola Oil
White vinegar

Clean the potatoes with water, and then boil them (with the skins on) until cooked. While  the potatoes are boiling, cut up the bacon into small pieces and cook in a frying pan. Set aside the bacon and bacon grease. After the potatoes have finished cooking, peel them while they are still hot (use paper towels to hold the potatoes while peeling). Cut the potatoes into large chunks and put into a large mixing bowl. Add the green onions and the bacon with the grease into the mixing bowl. Add salt, pepper, canola oil, and white vinegar to taste. Mix to combine. Try not to mix too much or else the potatoes will turn into a mush. Serve warm for best taste.

Stephanie Stiglmeier
Community Garden Intern