Root vegetables

Farmer Ron is always on the lookout for interesting new root vegetables. Click a link for recipes: sweet potatoes, kohlrabi.

Okinawan purple sweet potatoes

Okinawan purple sweet potato gnocchi with cardamom brown butter

This recipe was adapted from the very creative food blog A Beautiful Mosaic. You can use regular sweet potatoes if Farmer Ron has sold out of the purple ones.


  • 2 – 2 1/2 lbs. purple sweet potatoes (or regular sweet potatoes) cleaned and pierced all over with fork
  • 1 C.  fresh ricotta cheese, drained
  • 1/2 C. grated Parmesan cheese
  • 2 Tbs.  brown sugar
  • 1 tsp.  + 1/2 tsp. ground cardamom
  • 2 tsp. salt
  • 1/2 tsp. ground mace
  • about 2 C. all-purpose flour
  • 1 stick (1/2 c.) butter


  1. Place sweet potatoes in large microwave-proof bowl.  Cover with plastic wrap, making a slit to allow steam to escape.
  2. Microwave on high until tender, about 10-12 minutes. Cut in half and cool.
  3. Scrape soft sweet potato flesh into medium bowl and mash it, or put it through a potato ricer, or zap it in a food processor for a few minutes to get all the chunks out.
  4. Add ricotta cheese; blend well.
  5. Add Parmesan cheese, brown sugar, salt, 1 teaspoon of cardamom and mace and them mash to blend.
  6. Mix in flour, about 1/2 cup at a time, until soft dough forms.
  7. Turn dough out onto floured surface; divide into 6 equal pieces.
  8. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 3/4 inch in diameter), sprinkling with flour as needed if sticky. The consistency should resemble play-dough.
  9. Cut each rope into 3/4 inch pieces.
  10. Using your thumb, roll each piece over the tines of fork to indent, making a “C” shape.
  11. Transfer to a baking sheet.
  12. Bring a large pot of water to boil; add 2 tablespoons of salt and return to the boil.
  13. Working in batches, boil gnocchi until tender, 5 minutes. Make sure to not overcook!
  14. Lift out the gnocchi with a slotted spoon onto a baking sheet.
  15. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
  16. Melt butter in a heavy large saucepan over medium-high heat.
  17. Cook until the butter is brown and has a toasty aroma, swirling the pan occasionally, about 5 minutes.
  18. Add 1/2 tsp. cardamom and mix well.
  19. Season the butter with freshly ground pepper.
  20. Add gnocchi and sauté until the gnocchi is heated through, about 6 minutes.

Serve with grated parmesan cheese and be prepared to be wowed.


Kohlrabi can be eaten either raw or cooked. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter.

Farmer Ron says: You can use the leaves, too.I like to cook the leaves  like cabbage, stir-fried with some onion and garlic. You can also shred the leaves and add them to your salads.

Farmer Ron’s roasted kohlrabi

  1. Peel the kohlrabi and cut into 1/2″ cubes.
  2. Blanch the cubes in boiling water for about 3 minutes.
  3. Toss the kohlrabi in olive oil and finely chopped garlic.
  4. Bake for 25 minutes.

Thai-style salad with grated kohlrabi


  • 1 tablespoon sugar  (or less if that sounds too sweet)
  • 3 tablespoons or more of fresh lime juice (I usually end up using more)
  • 2 1/2 cups kohlrabi, peeled and shredded (I just shoot it through the food processor)
  • 1 or more garlic cloves – minced
  • 1 1/2 tablespoons soy sauce
  • chopped red chili peppers to taste
  • cherry tomatoes – halved
  • 2 tablespoons toasted crushed peanuts
  • salt and pepper to taste
  • minced scallion


  • In a mixing bowl, combine the sugar, garlic, soy sauce, red pepper, and the lime juice.
  • Add the tomato halves and slightly smash them with a fork or potato masher.
  • Add the shredded kohlrabi and toss.
  • Mix in the salt and pepper.
  • Sprinkle nuts and scallions over the top and put the salad in the fridge to marinate. Toss it again before serving.