Tag Archives: kohlrabi

Tomatoes and Beans in various colors, shapes and sizes

28 Jul

Picking right now…

Yellow grape tomatoes, heirloom cherry tomatoes, Roma tomatoes


With the exception of the carrots, kohlrabi and the olive hummus – all the veggies are from our garden!!  Counter-clockwise:  Yellow and red tomatoes, cucumbers, peppers, kohlrabi, carrots, zucchini, green beans and yard-long beans from our garden!

Blanching edamame – the girls love to snack on these as I prepare dinner.

fresh from the garden!


Hazy lazy Thursday bento

9 Jun

Spring never bothered to check in, and we are sweltering in hot, hazy, muggy, heat – in the beginning of June!

Today’s lunch broke away from my onigiri streak – partially because the girls will be having onigiri bento for my older daughter’s Undo-kai, or sports day, this weekend (weather permitting).  I declined to pre-order a bento from the school – I figured my husband would prefer a sandwich – so my intentions are to pack a fun lunch with boiled eggs in cute shapes, mini-sausage, vegetable sticks, and fruit for the onigiri eaters, and a sandwich for my husband.

Today I packed:

Thai rice noodle salad with a Spenmax twist – julienned celery, carrots, bok choy, kohlrabi leaves sautéed very quickly over high heat, and then tossed with pre-cooked rice noodles (conventional) in a soy-sauce-sesame oil-ginger-lemon juice dressing.  Spenmax, since authentic Thai cuisine would have more complex flavors, and most likely include peanuts.  I love that Makinajian Poultry Farm has a lot of home-grown produce for sale, so I can add and experiment with various flavors and textures.  Their strawberries are absolutely delicious, and I need to call in advance to have them hold a pint for me!

Boiled egg – in a heart

Blanched asparagus spears

Roasted beets

Watermelon (not shown)

Deja vu Wednesday…

8 Jun

I confess, I packed the same lunch as I did yesterday for my daughter, except that her onigiri was triangular. 

Yesterday’s lunch was actually a home-run, so I didn’t feel too guilty; however, I know it can get monotonous with the same lunch day in and out.  I just … was a bit overwhelmed and exhausted last night, so my creative cap wasn’t functioning properly.

The non-steroid cream seemed to have worked, and this morning, I gave her the recommended amount of probiotic, bee pollen, and an anti-histamine tablet.  I did not receive a call from the school, so I’m cautiously optimistic we may have found a solution.

To recap:

Onigiri with dry-sauteed kohlrabi leaves and katsuobushi seasoned with black sesame seeds and soy sauce

Roasted beets

Blanched, well-drained and cut watercress with sesame seeds and soy sauce

Turkey meatballs

Blanched asparagus  – my daughters keep calling them “beans” for some reason.  I keep correcting them, but to no avail…


Tuesday, the 158th day of 2011

7 Jun

Tuesday lunch includes:

Blanched, well-drained (wrung) and chopped watercress with black sesame seeds and a drop of soy sauce

Roasted beets

Baked turkey-flax-onion-oatmeal  (steel-cut)-carrot meatballs

Blanched asparagus

Onigiri with kohlrabi leaves and katsuobushi fillingtawara shaped onirigi made with Kagayaki sprouted brown rice wrapped with nori

Red grapes (not shown)

I did not receive a call today from her school – so I am hoping the topical cream, chewable anti-histamine, and probiotics are starting to work… Hopefully not just a placebo effect…

Just a quick note…

I have been eyeballing this strange-looking vegetable for the past week – and I finally asked Tina, one of the co-owners of Makinajian Farm, as to what this alien looking item was. 

“Kohlrabi,” she told me.  “We peel it, slice it and eat it raw,” she added.

I was a bit apprehensive, but the folks at the farm have never steered me wrong.  I bought a bunch of white ones – and brought them home.  I peeled the leaves off, and then I peeled the thin skin off, and cut it into thin slices.

The kohlrabi slices were mild, sweet, and crispy, almost like an apple.  The taste was faintly reminiscent of a broccoli stalk mixed with raw turnip, and it was delicious.  I sometimes slice up daikon to munch on – and these can be peppery hot sometimes, and I had expected a similar bite from the kohlrabi.  I offered them to my girls and to my mother in law – and all of them munched away on our newfound favorite vegetable.

Manic Monday in June

7 Jun

The first complete week of June was supposed to start off with a bang.  I gathered the girls up in the morning, had them dressed, fed, and ready to go to school.  Both girls ran into the bedroom to say goodbye to their Papa, and then they raced to the mud-room stairs to get their shoes on. 

The little one stopped in her tracks and wailed, “Mama TENTOUMUSHI (Ladybug)…!”

I raced back to the kitchen to get her ladybug lunchbag  off of the counter, which she likes to tote on her arm like a pocketbook.

I had originally used a University of Michigan lunch-bag which we had purchased on one of our forays to Ann Arbor, MI during football season, but this mysteriously disappeared last year.  I teased my daycare provider (she is a Northwestern alumnus) that she must have disposed of it, but she swore she had nothing to do with its disappearance.

Needless to say, I decided to splurge on a cute lunch-bag for the little one when I saw her enviously eyeing her older sister’s bright red LL Bean backpack

A most worthwhile purchase!

Monday’s lunch included:

Grilled chicken drumstick with a soy sauce, grated ginger, sesame oil, salt and pepper seasoning

Blanched asparagus

Blanched watercress, well-drained (water squeezed out), and cut into 1/2 inch pieces, seasoned with black sesame seeds and a drop of soy sauce

Roasted beets  – too small this week to cut into shapes

Onigiri with a filling of thinly julienned kohlrabi leaves that were first blanched, and then dry-sauteed (no oil) in a hot pan with a three tablespoons of katsuobushi, sesame seeds, and seasoned with a little bit of soy sauce and mirin.  I discovered kohlrabi over the weekend, and fell in love with its sweet, mild taste with the most delicious crunch.  I was inspired to make this dish based on one my mother used to make with daikon radish leaves during my childhood.  We would eat this over steamed rice…

Early in the afternoon, I received a call from my daughter’s preschool, telling me she was extremely uncomfortable due to her eczema.  I was unable to drop everything and leave to pick her up at that time, but fortunately, my daycare provider – our invaluable support – was able to pick her up.

I stopped at a local health food/vitamin on the way home, and grilled the store employee about non-steroid creams.  Fortunately, I found a non-steroid alternative, as well as a holistic anti-histamine chewable supplement made with chamomile and nettle. 

I had taken my older daughter to the pediatrician last week, and was prescribed a steroid topical – and was told to give her Benadryl if she was uncomfortable – but I just couldn’t wrap my head around this.  I’m hoping the alternative treatments work.

I picked both girls up from daycare, and gave them both big hugs.