T&D Willey Farms

Organic Farm | Madera, California

  • Welcome
  • Who We Are
    • Our Employees
    • Your Assurance
  • How We Farm
  • Fresh & Local
  • Recipes
  • Farm Tour
  • The Harvest
    • Year-Round Cropping Schedule
  • Contact Us
  • Connect on Facebook
  • Nature Must Be Obeyed
  • Urban Sprawl

farmer-woodcut

sidebar_top-rule
DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

sidebar_bottom-rule

© 2022 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
rule-bottom

KOHLRABI HASH BROWNS

Adapted from Angelic Organics’ Farmer John’s Cookbook

Kohlrabi bulbs and Potatoes to make 1 lb.
2 eggs, lightly beaten
1/3 cup minced Onion
2 Tbls. dried bread crumbs
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes
2 Tbls. olive oil
2 Tbls. Butter
plain yogurt or sour cream

Peel kohlrabi and grate onto a dish towel, squeeze out excess moisture.  Grate potatoes and add to kohlrabi, you should have 1½ to 2 cups. Combine with eggs, onion, bread crumbs, salt, ginger, and red peppers. Stir until well blended. Heat oil and butter in a large heavy skillet, as hot as you can without burning the butter solids (medium to medium-high). Add kohlrabi mixture and press down with a sturdy spatula until you have one giant “pancake” that is about 1/4-inch thick. Cook until brown, 5 to 7 minutes. Carefully flip, and press down firmly with spatula again. Cook another 5 to 7 minutes until brown. Serve with yogurt or sour cream.

Find more recipes by produce: potatoes