I haven't done my 2012 garden recap yet, but it's coming.
Last night I roasted sweet potatoes and kohlrabi.* If you're unfamiliar with kohlrabi, see the picture below. It seems to be one of those vegetables that CSA members are very familiar with, but that you'd never find at a supermarket (not one of our supermarkets anyway). The recipe was very easy: peel and dice kohlrabi ad sweet potatoes, toss with a little olive oil or butter, season with thyme or rosemary, salt and pepper, and bake at 425 degrees for...the recipe said 25 minutes, but I find that kohlrabi needs longer than that. I baked for more like 50 minutes. It's delicious. And healthy!
*Kholrabi is a strange looking root vegetable that is in the cabbage family. I find it tastes a little like cauliflower, but Morgan doesn't agree. It needs to be peeled because the outer portion is very fibrous and tough (even when cooked). It's a hassle peeling this odd shaped vegetable, but feed the peels to your compost pile and you get a delicious roasted vegetable and everyone's happy.
I love kholrabi and mixed with sweet potatoes, and roasted it was a perfect fall dish!