One of my favorite parts of summer start with days like yesterday — mist off the water (I call them water pixies) with a cool bite in the air that will only warm up later on enough to be outside without a sweater. Days like this make me full of ambition and energy. I have about a dozen knitting designs roaming my head at the moment, but all of that noise leaves me a little dazed and confused as to where to start.

Expert Knitter

Wednesday June 23 was graduation day (FINALLY!) so I have my Expert Knitter Certification. Here I am with fellow graduate Kerry. It was a cool afternoon, but not cool enough for our sweaters (they were ripped off seconds after the photo was taken). I’m in awe of Kerry’s sweater and her accomplishments. She worked her way through more than one sweater on her way to this one. In the end, she started and finished this in a month, making it to the deadline for turning it in with only moments to spare. She accomplished this even though she’s only able to knit about 2 hours/day, the result of a terrible accident about 18 months ago that has left her with pain in her elbow, wrist and shoulder.

Kohlrabi Curry (Punjabi Ganth Gobhi Sabzi)

If you need something a little different for dinner, I heartily recommend kohlrabi curry. It may sound a little strange, but I’m in love with this vegetable and am always looking for a different way to use it. The recipe I settled on is from the south of India.

Ingredients

• 1 or 2 kohlrabi bulbs, peeled and chopped
• 2 tablespoons oil
• 3 tomatoes, pureed (or canned)
• 2 onions + the cloves of 1 garlic bulb, ground together
• 1 tablespoon ginger paste
• 3 to 4 teaspoons chopped cillantro
• 1 teaspoon salt
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• water (if needed to prevent curry from sticking to the pan as it cooks).

Instructions

1. Cut off the stalks and wash the kohlrabi well. Cut it into medium-thick slices without peeling the skin. Use the tender leaves as well.
2. Heat oil in a pan and then add the onion-garlic puree. Saute until the water almost cooks off.
3. Add the ginger paste and roast until the masala turns a light brown color.
4. Add the tomato puree, the rest of the spices, and the salt. Cook for 2 to 3 minutes.
5. Add the kohlrabi and stir-cook for 2 to 3 minutes. Add the hara dhania and cover with a lid.
6. Cook for 5 to 7 minutes on low heat, checking periodically. If the masala is getting dry, add a little water and carry on cooking. We added 1 cup of water while cooking, and the vegetable took about 30 minutes to cook.
7. Remove when done. Garnish with some chopped tender kohlrabi leaves.

Instructions

1. Peel and chop the kohlrabi (you can use some of the stalks and greens as well if you wish).
2. Heat oil in a pan and then add the onion-garlic puree. Saute until the water almost cooks off and the mixture begins to brown.
3. Add the ginger paste and roast until the mix turns a light brown color.
4. Add the tomato puree, the rest of the spices, and the salt. Cook for 2 to 3 minutes.
5. Add the kohlrabi and stir-cook for 2 to 3 minutes. Add the cillantro and cover with a lid.
6. Cook for 5 to 7 minutes on low heat, checking periodically. If the vegetables are getting dry, add a little water and carry on cooking. (I added under a cup of water while cooking, and the vegetable took about 20minutes to cook.)
7. Serve with rice, naan and spicy/sweet chutney (such as mango, mint, or cillantro-based chutney)