Farmer Jenni's favorite way to enjoy kohlrabi!

Ingredients:
kohlrabi
dill

Choose Dressing:
1) olive oil & vinegar
2) yogurt
3)mayo & lemon juice

Instructions:
Peel kohlrabi with a knife. Slice kohlrabi into bite-sized pieces. Mince the dill, to taste. (Jenni loves dill, so she will use at least half a bunch of dill for one kohlrabi). Mix dill and kohlrabi in serving dish, dress, salt to taste and serve!

Adapted from Capper's Farmer Recipe

Biscuit Ingredients:
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon Old Bay Seasoning
2 tablespoons chopped Chives
2 tablespoons chopped sage
1 cup buttermilk
1/2 cup unsalted butter, melted
1 3/4 cup shredded Cabot or other sharp cheddar cheese

Topping Ingredients:
4 tablespoons unsalted butter, melted
2 tablespoons chopped Sage
2 tablespoons chopped Chives
2 tablespoons chopped Dill
1/2 teaspoon garlic powder

Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine all the dry ingredients for the biscuits. In another bowl, whisk together the melted butter and buttermilk. Pour the liquid mixture over the dry ingredients and stir with a rubber spatula. Next, fold in the cheese. Use two spoons to drop batter onto the cookie sheet. (There should be enough batter to make 12 biscuits). Bake 15 - 20 minutes, or until golden brown. While still warm, drizzle the topping onto the biscuits.

​Above, Jenni drives the tractor while the team on the back plants lettuce, cilantro and dill.

This recipe yields 1 cup of delicious dipping sauce in under 5 minutes!
Adapted from http://fullthymestudent.com
Add the following ingredients in a microwave safe bowl. Mix with a fork until well blended:
4 Tbsp soy sauce 
3/8 cup peanut butter 
1 Tbsp honey or molasses 
2 tsp white wine vinegar 
1/8 tsp garlic powder 
2 tsp sesame oil 
1 tsp hot sauce 
1/8 tsp black pepper
1 tsp sriracha sauce (or to taste)

Next, add 3/8 to 2/3 cup of water and microwave on high for 20-25 seconds. Again, use fork to blend. If sauce is too thick, add an addition 2-4 tbsp of water. Serve immediately, or store in fridge for up to one week.

Pear Cake - dense cake filled with chunks of pear, topped with tangy cranberry jam and slathered with yogurt frosting
 
Inspiration from: https://www.cookiedoughandovenmitt.com
 
Ingredients:
Pear Cake
1 cup butter room temperature
1 3/4 cups granulated sugar
2 tsp. vanilla extract
3 large eggs
2 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup buttermilk or full-fat yogurt
1/2 cup 100% pear or cranberry juice
3 large bosc pears diced
 
Jam: 
-2 cups cranberry juice
-1/4 cup granulated sugar
-3 large bosc pears, diced
 
Frosting:
2 cups full fat yogurt (Siggi's is my preference)
1/2-3/4 powdered sugar (to taste)
 
InstructionsPear Cake

1. Preheat oven to 325 degrees. Spray 2 8-inch round pans with non-stick cooking spray. Dust the pans with 2 T. all-purpose flour. Tap out any excess flour. This will help keep the cake from sticking. Set aside.
2. Peel, core, and dice 3 large pears. Set aside while making cake batter.
3. In a large mixing bowl, add in the butter and sugar. Mix until light and fluffy, about 3 minutes.
4. Add in the vanilla extract and each egg one at a time until incorporated. Scrape down the sides after each egg.
5. In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
6. Measure out buttermilk and pear juice.
7. Alternately add the flour and buttermilk/pear juice always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
8. Stir the diced pears into the batter until they're incorporated.
9. Pour the batter into the prepared round pans. Spread evenly out. I used bake-even strips to try to keep the cakes level as they baked.
10. Place into the preheated oven and let bake for 55 minutes or until a toothpick comes out clean or with moist crumbs.
11. Let the cakes cool for about 20 minutes. Turn the cakes out onto a wire rack and cool completely.

Jam Filling

1. In a small saucepan, add in the sugar, cranberry juice, and diced pears. Turn on heat to medium and let it come up to a simmer. Simmer for 20 minutes.
2. Remove from heat and let cool. 

Yogurt Frosting

1. In a large mixing bowl, add in the yogurt and powdered sugar. Turn mixer on high and beat until creamy.

Assemble

1. Add the first layer of pear cake to a cake plate.
2. Add the cranberry jam to the cake. Make sure the jam is evenly spread and make sure to leave a 1" buffer around the edges to prevent the jam from spilling over
3. Add the second cake layer. 
4. Add a heap of frosting to the top of the cake. Spread it out evenly and push the excess off the sides. Work the frosting down the sides of the cake. Grab extra frosting when needed. Keep the frosting thin on the sides. 

 

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