I know I’m supposed to write about Christmas-y and holiday-ish things, but the truth is I haven’t been able to get to them. We have no tree up, there is no baking done, not a single present has been wrapped, and there’s no sign of our Christmas trousers that we usually hang in lieu of stockings.
And that’s OK.
Sometimes life happens (aka – glandular fever) and you have to decide what’s truly important. This year, as much as I love our fun little traditions, I have to accept that I simply don’t have the strength or energy for them.
Instead we’re making time for naps and sleeping in, watching movies from the library, reading through Harry Potter again, and, when we’re up for it, taking day trips to visit good friends and soak up the beauties of the ocean and the mountains.
Instead of our favorite holiday foods we’re keeping things simple, making the most of whatever is growing in the gardens, and treating ourselves to delicious things someone else has already made: fluffy bread rolls, dark chocolate, and plum wine.
My favorite dish this week was new potatoes from my garden, boiled and tossed with parsley, butter, and sea salt.
My most exciting find in my gardens was kohlrabi. Kohlrabi was one of my favorite vegetables as a child, and my Mum grew heaps of it. We’d eat them raw cut into crudites or grated into salads.
I’ve been trying to grow kohlrabi for four years, experimenting with different seeds and varieties, switching the seedlings from garden plot to garden plot, but they just never took. All I got were lots of leaves but no kohlrabi bulbs.
Until this year. I finally found the right seed company and the seedlings flourished into strong, sturdy plants. This week was my first harvest and they were delicious.
I prepared them three different ways so we could taste test and see which way we liked best.
I roasted some until they were soft with crispy brown edges. They were scrumptious and will make an excellent addition to a roast chicken dinner.
Others I grated for a coleslaw type salad, tossed with dill weed, sliced asparagus, and a mustard vinaigrette.
The last recipe was kohlrabi soup, and that was hands down my favorite. Smooth and creamy with a hint of onion, it is true comfort in a bowl.
Today I finished up the last of my wood-burning orders before Christmas and shipped them off to new owners around the world. I loved doing the order below, a collection of children’s mixing spoons personalized for a group of little girls in California.
Whether you’re partying or resting this holiday, I wish you a beautiful, soul-nourishing time. xo