There’s something to be said for being in the right place at the right time.
Over the consumption of tasty beverages at the Beer Farmers, my girlfriend was casually asked if she’d like to host a bunch of mountain bikers at Sky Camp (one of Tyax Adventures’ most balling backcountry locations). She was quick to mention that I could cook and would be a great addition to the hostess-with-the-mostest team and it took me about 0.01 seconds to agree to this union. As of yet I had only heard the tales of this remote location and recognized that it was an opportunity one should not shy away from.
Allow me to create a visual for you: Board a floatplane that takes you deep into the South Chilcotin range to a fully set-up cabin. This location comes complete with wood-burning sauna, canoes/kayaks/paddle boards, hot showers, the sound of loons atop a lake full of trout, adventure Crocs, old school board games, guest tents stocked with flannel sheets & duvets and nothing else but the silent sounds of the forest. Everyone in favour of glamping, raise his or her hand! Easily 90% of you just did.
A simple, delicious menu was drawn up for us and I couldn’t help but raid my garden for a few extras to tie in to the plan. My spare time has taken a hard hit lately (aka neglected garden) and there are a few species that have gotten massive due to this lack of maintenance – or someone has secretly been feeding them steroids. So, may I introduce to you the current, uncontested, and very underrated, heavy weight champion of my garden… kohlrabi.
Out came the biggest bulb, a leek, the dried coriander seeds from my bolted cilantro plants and a cured garlic bulb; all grown in my backyard and all destined to become a side-dish served with salmon. What follows is a rough outline of how I cooked it via an old school propane oven.
- Pre heat oven to 375°F. While that is happening, lightly toast your coriander seeds then grind them with a mortar & pestle to desired texture.
- Cut the kohlrabi into ½” cubes and place them into a medium-sized mixing bowl.
- Add in some sliced leeks, minced garlic, the ground coriander, salt & pepper to taste and then drizzle with olive oil; tossing to combine.
- Pour the mixture into a cast iron pan and place in the oven for 30-45 minutes. Make sure to take the kohlrabi out of the oven and stir it around every so often to avoid burning.
The key ingredient for making this dish tremendous, aside from the fact it was grown with love, is the company it was shared with. For some it was their introduction to kohlrabi and that alone makes it a success.
Sky camp is a magical place: you arrive unplugged and leave fully charged.
[…] have mentioned that kohlrabi was the undisputed heavy weight champion in my garden but my Borage babes blew my mind; turns out […]