Kohlrabi

This vegetable looks strange. It presents itself to the world like a globe as it grows above the ground on a sturdy root. They almost look like alien ships surveying the ground they sprout from. But believe it or not they are of German origin and not Asian. Here are some facts about this interesting and tasty plant.

1. It's in season in fall and winter.
2. When raw, it tastes like a slightly spicier version of turnip, it's reminiscent of turnip and a parsnip.
When cooked, it is a bit sweeter, especially if caramelized. You can cut it into cubes or wedges and roast it, or slice or cut into matchsticks and stir-fry.
3. You will see white, pale green, and purple bulbs. At The Farm Stand we have the pale green ones. They all have a creamy white interior.
4. The leaves are edible (and loaded with iron); add them to a salad or sauteed with garlic as you would mustard or beet greens.
5. Kohlrabi is a good source of fiber, vitamins C and B6, and potassium.
6. A cup (raw) has just 36 calories.

Some easy ways to enjoy them is to peel the outside skin off, chop into bite size chunks, and toss in a salad.
OR
Make them into fritters for the entire family! This is a great way to get kids to eat their kohlrabi!
Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.
Serve with dipping sauce or by themselves. 

How to cook these

What does a person do with dry peas?

Dried peas must be soaked before they are ready to be made into an amazing dish. When I say peas my brain automatically goes to English Peas which these are not at all like. So, I've been thinking about them like dried beans. Dried beans need soaking and so do these.

First Step
Soaking:

Rinse the peas(Or Beans) several times and discard any “floaters.” Then, in a large pot, cover them with 4 cups of water for each cup of peas. Bring the water to a boil, reduce the heat and keep at a low simmer for 2 to 10 minutes. Turn off the heat, cover, and let stand for an hour. The peas will soak up the water and become moist again and reduce cracking or bursting while cooking later. If you are not going to cook them till later you can soak them in water overnight as well at room temp. 

Second Step
Recipe for How to Cook These Peas: The Southern way

• After they are done soaking, drain the water. 

• You can use either cured pork side meat or bacon along with salt, pepper, onion ( yellow or spring variety) and dried herbs. Dice Onion and set aside.

• Cut bacon or cured pork side meat into 1.5 inch slices.  

• Place in a skillet and gently brown. Don't throw away all the grease. If it weirds you out you can put 2 tablespoons of fat into peas and discard the rest or if you don't mind all the fat then use it all. It adds flavor. 

• Rinse the peas and put them into a pot with either just plain cold water or a mixture of water and stock, enough to cover the peas by about an inch.
  
• After bacon is rendered down to golden brown put it and its juices in with the peas and liquids.
  
• Add diced onion at this point as well
   
• Add salt (taste it first to see if salt content is good with just the drippings in it or if it needs more). I don't want you to blow out your taste buds on salt, add pepper (coarser ground is better for flavor) and dried herbs. I like to use thyme, or basil, or powdered onion if you don't have the fresh stuff. 
  
• Cook on med. or a gentle boil for 25-35 mins. Foam might form on the top, so just scoop it off. It's part of cooking peas. 
  
• Peas need to be cooked but not mushy.
  
• Taste for seasoning adjustments.
  
  Enjoy!
  
  

Party it up!

We are having a party!!

 

Harvest Celebration

Dover Vineyards

The Grapes are in, the vegetables are planted. It's time to celebrate as we being to relax after a trying, rainy, wet, 2017 Season. Come join us for a bonfire, dinner from the Cookin Coop Food Truck and Live Music from Dave and Court. Drinks for sale by the flight, glass, or bottle.

 

Saturday, Oct. 14, 2017
5-9pm

3600 Concord Pkwy S.

Concord, NC 28027

 

Bring the kids and the friends

 

See ya'll there! 

 

 

Feel the Chill

Good day everyone. Good chilly mornings and cooler evenings. Here at The Farm at Dover Vineyards we are looking forward to our Harvest Celebration on Oct. 14, 2017 5-9pm! It has been a tough season but we are thankful for all we have and will celebrate no matter what! Please join us for this celebration.

 There will be a bonfire, dinner from the Cookin Coop Food Truck and Live Music from Dave and Court Drinks for sale by the flight, glass, or bottle. It will also be kid friendly, there will be Wine tastings and Wine for purchase.
Lock this address into your GPS: 3600 Concord Pkwy S. Concord, NC 28027

 

Also I wanted to share with you some ideas for these gorgeous pumpkins we have. I know that a lot of people will carve these pumpkins for the Halloween celebrations and the ringing in of Fall. Be what other sorts of things can be done?

 

 

 

 A good way to start with a pumpkin is roasting it. It is daunting to look at the round, mostly hollow item you just bought and think, "What do I do with it now?" You can roast it for a recipe with instruction below. 
1. Preheat the oven to 400 degrees Fahrenheit.
2. Using a spoon, remove the pulp and seeds from the pumpkin. Discard the pulp and reserve the seeds for roasting, if desired. Using a sharp knife, remove the skin from the pumpkin and cut the flesh into 1-inch cubes (you will have about 6 cups if not more depending on the size of the pumpkin). Toss the cubes with 1 tablespoon of olive oil, 1 teaspoon of salt and 1/4 teaspoon of pepper.
3. Spread the pumpkin on a large rimmed baking sheet and roast until golden and tender-firm. It should be a little charred but not too tender, about 25-30 minutes. (Stir the pumpkin once after the first 20 minutes.) Remove from the oven to cool, and reduce the oven’s temperature to 350 degrees Fahrenheit.
You can then add the pieces to stew or soup or you can eat as is as a side dish.

 

In other exciting news!

We are going to be on Flavor, NC!! so excited. Thanks for visiting with us, Lisa Prince! It was a great visit, despite my car breaking down and stepping in tons of ant hills.

 

Hope we see you at the Harvest Celebration and follow us on Facebook at Dover Vineyards.