Tag: purple kohlrabi

  • CSA 2023 – Winter Week 5

    Murasaki Sweet Potatoes… y’all? Although they’re sometimes labeled “Japanese sweet potatoes,” did you know Murasaki sweet potatoes originally hail from Louisiana? Murasaki means “purple” in Japanese. True to their name, the purple skinned/white fleshed Murasaki looks and tastes like many Asian types, but they were developed right here at home. Another fun fact about these quirky tubers: the sweet potato emoji is a Murasaki!

    Murasakis are dry and starchy so they can be used much like you would russet potatoes. They’re great for roasting; cooked on high heat, they get irresistibly crispy on the outside and soft and tender on the inside (hello, purple oven fries!). We’ve included one of our favorite Murasaki casserole recipes below for members to try at home. The dish is as beautiful as it is tasty and nutritious. We’d love to see your photos and hear what you think on social! Tag us @frogsongcsa, friends! 

    This week members will also enjoy:

    Frog Song Organics

    Baby Green Cabbage

    Baby Carrots

    Purple Kohlrabi

    Romaine Lettuce

    French Breakfast Radishes

    Spring Mix 

    Murasaki Sweet Potatoes

    Worden Farm

    Dill 

    Roma Tomatoes

    Murasaki Casserole – adapted from unconventionalcooks.com

    Prep Time: 25 minutes, Cook Time: 20 minutes, Total Time: 45 minutes

    Ingredients:

    • 2 Murasaki sweet potatoes
    • 4 tbsp. butter
    • 1/4 cup sugar (or substitute with Frog Song Cane Syrup to taste) 
    • 1/4 cup milk
    • 1 tsp. cinnamon
    • 2 egg yolks

    Instructions:

    1. Peel potatoes and chop into small pieces of roughly the same size.
    2. Boil potatoes until tender (approximately 15 to 20 minutes.) Drain and pour into a large mixing bowl.
    3. Mash with butter, sugar, cinnamon, and milk while still warm. Allow to cool, then mix in one of the egg yolks.
    4. Pour into a 9 inch round or square baking dish and use the back of a spoon to make a design of your choosing on the surface.
    5. Break apart the remaining egg yolk with a fork and brush the entire yolk over the surface of the casserole being careful not to flatten the design. 
    6. Bake for 10 minutes at 350 degrees to heat it through then put under the broiler for up to 10 minutes to brown the top.

    Sautéed French Breakfast Radishes – adapted from heartbeetkitchen.com

    Ingredients:

    • 1 small bunch of radishes leaves removed and trimmed, then sliced in half vertically
    • 1 cup arugula
    • 1/4 cup vegetable broth (water will work in a pinch, but they won’t be as flavorful and you’ll need to add a little more salt)
    • 1 1/2 tablespoons ghee or butter
    • 1/4 teaspoon fine salt
    • 4 sprigs of fresh thyme
    • Dash of fresh dill

    Instructions:

    1. In a small saucepan, bring the broth to a simmer, then whisk in the ghee or butter. Add radishes, salt and thyme, then stir to coat.
    2. Cover the pan, then cook so that there are bubbles barely around the edges, about 20 minutes.
    3. Remove cover and raise heat to medium-high, cook for 3 minutes to reduce the liquid. Serve warm over a bed of arugula. 

    FSO tip: Radish greens are totally edible! Lightly sauté and add to your dish for a boost of vitamins and minerals like iron, magnesium, and potassium.

    Roast Cabbage Wedges – adapted from goodto.com 

    Ingredients:

    • 1 small green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges

    Instructions:

    1. Preheat oven to 425°F. Brush the cabbage wedges all over with oil. Place on a baking tray and sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.

     

  • CSA 2023 – Winter Week 3

    We persevered through another round of below freezing temps this past weekend. The snow peas were once again covered with cloth, and the hardier crops showed their strength. We were able to provide the chinese broccoli to some members, until we picked every piece on the farm! We will otherwise be harvesting the following produce in your CSA shares this week:

    • Baby Bok Choy
    • Chinese Broccoli, Gai Lan (eat the stems and leaves too!) or baby cabbage
    • Baby Carrots
    • Collard Greens
    • Purple Kohlrabi
    • Snow Peas
    • Parsley – FSO or WF
    • Fresh Turmeric
    • Fingerling Sweet Potato Mix (Murasaki, Bonita and Yams)
    • Slicer Tomatoes – WF

    Coconut Curried Braised Collard Greens – Food Fidelity

    Ingredients

    • 1 medium yellow onion sliced
    • 1 tablespoon coconut oil
    • 4 cloves garlic diced
    • 1 inch fresh ginger diced
    • 2 fresh thyme stems
    • 1 habanero chile whole (I used jalapeno)
    • 1 tablespoon curry powder
    • ½ tablespoon turmeric (I used fresh 1 1/2 piece fresh grated turmeric root)
    • ½ tablespoon smoked paprika
    • ½ tablespoon kosher salt
    • ½ tablespoon black pepper
    • 1 can coconut milk
    • ¼ cup vegetable stock
    • 1 bunch collard greens cleaned, de-stemmed and cut into strips

    Instructions

    1. Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
    2. Add garlic and ginger and saute for another minute, stirring as needed.
    3. Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
    4. Add spices and mix well. Let simmer for additional minutes (2-3).
    5. Remove the chili. Add the greens and mix well. Cover the skillet and let the greens simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
    6. Finish with a squeeze of fresh lime juice.

    Golden Relish – Very Vegan Val

    Ingredients

    • 3 oz. fresh turmeric root (individual share members receive appx 4 oz portion)
    • 1 granny smith apple
    • ½ medium-sized onion
    • 3 cloves garlic
    • 1 lemon
    • 2 tsp. white or apple cider vinegar
    • 1 tsp. salt
    • ½ tsp. black pepper

    Instructions

    Grate the turmeric, apple, and onion, and place in a mixing bowl. Mince the garlic and add to the bowl. Top off with the juice from the lemon, vinegar, salt, and pepper. Mix well, and adjust to taste. For best flavor let sit in the fridge for 24 hours, to allow the flavors to meld and soften.

    Let your relish marinate in the fridge for a day or so, to let the flavors soften and meld. It will stay good in the fridge for quite a while. Add a little relish to everything- veggie dogs, sandwiches, crackers, chips, toasts, add a spoonful to the top of your hummus, serve with pierogi, top baked potatoes, and more!

    Sweet Potato and Kohlrabi Fritters with Yogurt-Tahini Sauce- Jessica in the Kitchen

    Ingredients

    FRITTERS:

    • 1/2 large sweet potato
    • 1 kohlrabi
    • 1 1/2 teaspoons sea salt
    • 1 1/2 teaspoons ground black pepper
    • 1/2 teaspoon garlic powder
    • 1 flax egg
    • 1/4 cup coconut oil

    YOGURT-TAHINI SAUCE:

    • 1/2 cup greek yogurt
    • 2 teaspoons honey
    • 1 tablespoon tahini sauce
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • Chopped parsley, for garnish (optional)

    Instructions

    YOGURT-TAHINI SAUCE

    1. Mix all ingredients together with a whisk. Store in fridge until ready.

    FRITTERS

    1. Preheat oven to 450 degrees Fahrenheit.
    2. Poke holes in the sweet potato with a fork and bake at 25 minutes until almost cooked through and much softer. Allow to cool and peel skin off.
    3. Cut the kohlrabi in half, and then peel kohlrabi’s outer layer. Using a mandolin with a guard, julienne the kohlrabi until it resembles carrot sticks.
    4. In a food processor, mix in all the ingredients (except the coconut oil) including the flax egg and pulse slightly until combined (but not pureed together).
    5. Heat coconut oil in a large skillet over high heat. Whilst heating, form kohlrabi sweet potato mixture into fritter patties (I was able to make 6 fritters). Place in hot coconut and reduce heat to medium high, and cook on each side for 5 minutes until golden brown. They are delicate, so be careful not to break them.
    6. When cooked through, place on a paper towel in a plate to absorb excess oil.
    7. Serve with Yogurt-Tahini Sauce and top with chopped parsley.

  • Spring 2022 CSA -Week 6

    In this week’s CSA we will providing the following produce for members! We hope you enjoy-

    • Celery
    • Red Cabbage
    • Sweet Corn
    • Purple Kohlrabi
    • Parsley
    • Red Leaf Lettuce
    • Cubanelle Peppers
    • Tricolor Potatoes
    • Mixed Summer Squash
    • Turmeric

    WEEK 6 FEATURED ITEM: CUBANELLE PEPPERS

    The cubanelle pepper, aka the “Cuban pepper” or “Italian frying pepper”, is a very mild pepper commonly used for cooking. Because of its low Scoville rating (the rating used for spiciness of peppers), it is often considered a sweet pepper, and adds a great crunch in salads, on sandwiches, nachos, and pizza. The flesh of the pepper is thinner than that of a bell pepper, something to keep in mind when preparing as the peppers will cook much quicker.

    Chorizo stuffed Cubanelle Peppers- Cosmopolitan Cornbread

    Ingredients
    • 4 or 5 large cubanelle peppers
    • 1 lb chorizo sausage, bulk
    • 1 small onion, diced
    • 3/4 tsp smoked paprika
    • 1/2 tsp cumin
    • dash of hot paprika
    • 1 clove garlic, minced
    • 1 Tb sriracha
    • 1 cup shredded pepper jack cheese
    INSTRUCTIONS 
    • To begin, preheat your oven to 350 degrees.
    • Cook the chorizo and onion in a skillet over medium heat until the onion is tender and the chorizo is cooked.
    • Stir in the smoked paprika, hot paprika, cumin garlic and sriracha. Remove from the heat.
    • Cut the peppers in half the long way, and remove the seeds and pith from the insides.
    • Arrange the peppers in a 9×13 baking pan.
    • Spoon the meat mixture into the peppers.
    • Sprinkle the cheese over the top.
    • Bake for 20-30 minutes or until the peppers are cooked to desired doneness.
    Frog Song suggestions- For smaller peppers, spoon ingredients into halved peppers. For a vegetarian option, substitute rice for chorizo.

    Frog Song Mirepoix and Holy Trinity

    Mirepoix and the Creole/ Cajun version, the Holy Trinity, are the flavor base in many soups, stocks, and traditional French dishes, as well as gumbo, jambalaya and more, respectively. Our take this week uses cubanelle peppers for the Trinity.

    • Traditional Mirepoix- Dice onions, carrots, and celery at a ratio of 2:1:1. Sauté on low temp with butter, oil, or a combination until the vegetables sweat and are translucent, careful to not brown or burn.
    • Holy Trinity- Substitute carrots with cubanelle peppers and prepare in the same manner.

    Celery and Pea Salad- Adapted from Frank Stitt’s Southern Table

    Ingredients
    • 2 Celery stalks, cut lengthwise in half and sliced 1/4 think, leaves reserved for garnish
    • 1 cup of drained and rinsed chickpeas
    • 1 roasted bell peppers, peeled, seeded, and diced
    • 2 ounces of shiitake mushrooms caps, sauteed and set aside
    • 1/2 red onion, finely chopped
    • Zest and juice of one lemon
    • 2 tbsp of olive oil
    • 1 1/2 teaspoons of red wine vinegar
    • Fresh cracked pepper
    Directions

    Combine celery, chickpeas, roasted pepper, mushrooms, red onion, and zest in a bowl and season with salt and pepper. Toss with olive oil, vinegar, and lemon juice. Garnish with celery greens.

    Turmeric Thai Iced Tea My Source Life

    Ingredients

    6 black tea bags (or 3 Tablespoons looseleaf tea)

    • 3-4 cardamom pods, crushed
    • 4-5 whole cloves
    • 2-3 star anise
    • 1/2 teaspoon freshly ground black pepper
    • 2 inch piece of fresh turmeric, peeled and thinly sliced or grated (or 4 teaspoon dry)
    • 3 Tablespoons whole cane sugar (or granulated sweetener of your choice)
    • 1 cup coconut milk (canned, full fat)
    • 2 Tablespoons maple syrup- (substitute Cane Sugar Syrup!)
    • 1 teaspoon vanilla
    • Cheesecloth, String
    Directions

    Roughly grind up all of the ingredients in a spice grinder, including the star anise and cardamom seeds (they are shown whole in the picture). Then in the center of a square or rectangular layered piece of cheesecloth (so small ingredients don’t come out), place black tea, cardamom, cloves, star anise, and black pepper. Gather the corner to the center and tie into a bundle with the string. Cut off any excess cheesecloth from the top.

    In a small saucepan, add 3 cups of water. Add the tea bundle, stirring to saturate. Add the grated or sliced turmeric , and bring to a boil. Simmer for 5 minutes. Cover the saucepan, and steep for 10 minutes.

    After steeping, remove the tea bundle and the turmeric, strain if needed,  and add the whole cane sugar, stirring until dissolved. Place in the refrigerator to chill for 2-3 hours.

    In a separate container, mix coconut milk, vanilla and maple syrup (cane syrup).

    After tea has chilled, fill  tall glasses with ice.

    Fill the glasses about 3/4 full with tea. Top with the coconut milk mixture. Serve!

  • Spring 2022 CSA – Week 1

    Spring is here! And it brings the most delicious and exciting shares for our CSA members. This week, you’ll find in your box:

    • Napa Cabbage
    • Baby Collards
    • Purple Kohlrabi
    • Cherokee Lettuce
    • Strawberries
    • Sweet Red Onion
    • Parsley
    • Sugar Snap Peas from Rainbow Star Farm
    • Yam Fingerling Sweet Potatoes

    Featured product: Snap Peas from Rainbow Star Farms

    Snap peas are a delicious edible-pod pea that are a cross between snow peas and garden peas. Its natural sweetnesses makes it a great addition to salads, stir fries, or even as an on-the-go snack.

    Our CSA members are well familiar with the versatility of snap peas, but the ones in your share this week are a little more special. They’re carefully grown and harvested by our partner grower Rainbow Star Farm, a 3-acre farm that offers a variety of fresh produce within the city limits of Gainesville, FL. Locally run and operated for over 30 years, Rainbow Star believes in natural and organic cultivation of food. Check out their Facebook and thank you for supporting our local businesses!

    Roasted Sugar Snap Peas – Easy Weeknight Recipes

    Ingredients:

    • 1/2 pound sugar snap peas, ends trimmed
    • 1 small red onion, cut in slices
    • 1 tablespoon olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian Seasoning
    • salt and pepper, to taste

    Instructions:

    1 – Preheat oven to 425˚F.

    2 – Line a large rimmed baking sheet with aluminum foil. Arrange sugar snap peas and red onions on baking sheet.

    3 – Drizzle with olive oil and mix around until everything is coated.

    4 – Add garlic powder, Italian seasoning, salt, and pepper; stir around to combine.

    5 – Roast for 10 to 12 minutes, or until crisp tender, stirring once during cooking. 

    6 – Remove from oven and serve.

    Southern Collard and Sweet Potato Hash – Washington Post

    Ingredients:

    • 2 tablespoons grapeseed or another neutral oil
    • 2 medium sweet potatoes (1 1/2 pounds total), peeled and thinly sliced
    • 1 yellow onion (12 ounces), halved and thinly sliced
    • 1 red bell pepper (8 ounces), stemmed, seeded and cut into 1/2-inch dice
    • Fine sea salt
    • 1 bunch (12 ounces) collard greens, ribs removed and leaves chopped
    • Freshly ground black pepper
    • 2 tablespoons nutritional yeast (optional)

    Instructions:

    1 – In a large cast-iron skillet over medium heat, heat the oil until shimmering. Place a layer of sweet potatoes on the bottom of the skillet, overlapping them slightly. Sprinkle a layer of onions and peppers over that and season lightly with salt. Add another layer of potatoes, onions, peppers and salt, and repeat until you’ve used all the vegetables.

    2 – Cover the skillet and cook the mixture until the sweet potatoes brown on the bottom, about 5 minutes. Using a spatula, flip the mixture (in pieces — don’t worry about keeping it intact), cover and cook until the sweet potatoes brown on the bottom, about 5 minutes.

    3 – Fold in the collard greens and cook the mixture, uncovered, stirring occasionally, until all the vegetables are tender, 5 to 10 minutes.

    4 – Season lightly with the pepper and stir in the nutritional yeast, if using. Taste and season with more salt and pepper, if needed. Serve hot.

    Ottolenghi’s Cabbage and Kohlrabi Salad – The Taste Space

    Ingredients:

    • 300 grams green cabbage (1/4 head, thinly sliced)
    • 300 grams kohlrabi (1 medium-large head, peeled and julienned)
    • 6 Tbsp. fresh dill (roughly chopped, I didn’t have enough fresh dill, so I threw in some dried dill weed)
    • 1 cup dried cherries
    • 1 lemon (3 tbsp fresh lemon juice)
    • 1 Tbsp. apple cider vinegar
    • 1 Tbsp. olive oil
    • 1 garlic clove (crushed)
    • 100 grams sprouts (alfalfa works but others are great too! I used a mix of lentil, alfalfa, radish, etc – reserve some for garnish, optional)
    • 1 tsp. salt (or to taste)
    • pepper (fresh, to taste)

    Instructions:

    1- Mix together the chopped cabbage, kohlrabi, dill, cherries, lemon zest and juice, vinegar, oil and garlic. Massage everything together for a few minutes to allow the flavors to meld and to soften the cabbage and cherries. Let the salad sit for 10 minutes.

    2 – Add the sprouts, salt and pepper, and adjust to taste.

    3 – Garnish with reserved sprouts and serve at room temperature.

    Avocado Strawberry Mango Salsa – Ambitious Kitchen

    Ingredients:

    • 1 cup diced strawberries (a little more than a half pound of strawberries)
    • 1 cup diced ripe mango (from 2 large mangoes)
    • 1 avocado, diced
    • 1 jalapeno, seeded and diced
    • 2 tablespoons finely diced red onion
    • 2-3 tablespoons diced cilantro
    • 1 small lime, juiced
    • 1/4 teaspoon salt, plus more to taste

    Instructions:

    Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with pita chips for dipping. Also great served on salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.

  • Winter 2022 CSA – Week 12

    Our members will enjoy the following produce from our farm this week:

    • Sweet Baby Carrots
    • Celery
    • Dill
    • Kohlrabi
    • Red Butter or Red Cherokee Lettuce
    • Snow Peas
    • Sweet Red Kale
    • Tokyo Turnips, loose
    • Murasaki Sweet Potatoes

    Gingered Stir-Fry with Shrimp and Snow Peas – Food and Wine

    Ingredients
    • 1/2 cup chicken stock or low-sodium broth
    • 2 tablespoons low-sodium soy sauce
    • 1 teaspoon Chinese chile-garlic sauce
    • 1 teaspoon cornstarch
    • 2 tablespoons vegetable oil
    • 1/4 cup fresh ginger, cut into fine matchsticks
    • 1/2 pound snow peas
    • 1 pound medium shrimp, shelled and deveined
    • 4 small scallions, thinly sliced on the diagonal
    • Steamed rice, for serving
    Instructions
    1. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
    2. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

    Sweet Potato Tikki – Dassana’s Veg Recipes

    Ingredients
    • 4 sweet potatoes (shakarkandi)
    • 1 teaspoon ginger-green chili paste
    • 1 or 2 tablespoon arrowroot flour or buckwheat flour or chestnut flour
    • 1 teaspoon chaat masala
    • ½ teaspoon dried mango powder (amchur powder)
    • 1 teaspoon lemon juice
    • 1 teaspoon crushed roasted cumin or cumin powder
    • ½ teaspoon red chilli powder
    • ¼ teaspoon garam masala powder
    • rock salt (edible and food grade) (sendha namak) or black salt as required
    • oil for frying
    Instructions
    1. Rinse the sweet potatoes well in water.
    2. Roast them in the oven till they are soft and cooked.
    3. Or else pressure cook with enough water and salt till they become soft.
    4. You can also boil them in a pan with water and salt.
    5. Drain the water, let them cool and peel.
    6. With a potato masher, mash the sweet potatoes well.
    7. Add all the ingredients except oil. Mix well.
    8. Shape into medium sized cutlet, tikkis or patties.
    9. Pan fry the cutlets with little oil till both the sides are well browned.
    10. Garnish with some coriander leaves.
    11. Serve Sweet Potato Cutlet with a chutney.

    Grilled Herby Tokyo Turnips (Hakurei Salad Turnips) – Cook by Color

    Ingredients
    • 5–6 bunches of Hakurei Salad Turnips, greens removed , turnips washed and halved (approximately 1 pound)
    • 2 tbsp olive oil
    • 1 1/2 – 2 tbsps herbs of your choice, chopped (pictured is dill and parsley)
    • salt and pepper to taste
    Instructions
    1. Preheat the grill to medium high
    2. Toss the turnips, olive oil, salt and pepper in a medium bowl until well coated.
    3. Cook the turnips on the grill or in a grill basket for approximately 5 minutes until tender and charre, mix it up to get color on all sides
    4. Add the turnips back into the bowl, toss with the herbs and any additional seasoning to taste

    Spicy Celery Stir Fry – The Defined Dish

    Ingredients
    • 2 tablespoons avocado oil
    • 1 teaspoon toasted sesame oil
    • 6 cups julienned celery (about 1 head of celery) *see note
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoon coconut aminos
    • 1 tablespoon rice vinegar
    • 2 teaspoons arrowroot flour
    Instructions
    1. Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
    2. Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
    3. Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.

    Greek- Style Kohlrabi Pie with Dill and Feta – NY Times Cooking

    Ingredients
    • 2 pounds kohlrabi, with greens if possible
    • 3 tablespoons extra virgin olive oil
    • 1 medium or large onion, finely chopped
    • 2 large garlic cloves, minced
    •  Salt and freshly ground pepper to taste
    • ⅓ cup chopped fresh dill
    • ¼ cup chopped fresh Italian parsley
    • 3 large eggs, beaten
    • 5 ounces feta cheese, crumbled
    • 12 sheets phyllo dough (1/2 pound)
    • 1 tablespoon unsalted butter, melted (optional)
    Instructions
    1. If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
    2. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
    3. Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
    4. Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
    5. Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.