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It was a rather hot trip to the Hillsboro Market this morning, despite our attempts to get it done early before the heat.
Still, worth it to get a load of these Ranier cherries! They look like they’re glowing from within.
I’m most excited about pickling some green beans this week, and trying out one of the radish recipes that some kind folks left in the comments of my last market post.
Since y’all are such a great resource for produce lore, let me ask you: what exactly does one do with kohlrabi?
I’ll leave you today with some words to live by. :-)
My son eats kohlrabi as a raw veggie with dip. But it smells and tastes a lot like broccoli, which I don't eat (everybody can nix ONE veggie, right?).
Ah, well if it tastes like broccoli, I'm in! Thanks, Deanna!
Kohlrabi is such a Vegetable From Outer Space, isn't it? (OK, not as much as romanesco broccoli, but nonetheless.) A stallholder at our local market advised me to eat them raw, in the hand, like an apple. I haven't tried that. But I've sliced them in salads (they're lovely and crunchy, and the taste is really delicate), and I've diced them in stews. Haven't bought them in a while, now – must look out for some next market day.
My mom used to slice it in circles and eat it raw either sprinkled with salt or soaked for a few min in salt water. I haven't had it in years – I tried to grow some this year but it didn't sprout :(
these pictures are edible! i just love them – the flowers are so vibrant.. hope people listen to your sign!
Kohlrabi: raw and sprinkled with salt for snacking, boiled and mashed with potatoes, as a one veggie amongst many in a variety of mixed veggie uses (roasted, stir-fried, soups, etc)…
God, I love kohlrabi–it reminds me of my grandmother, who had the biggest, most weed-free and well-tended garden I've since seen.
Kohlrabi, like everyone said, is good raw or steamed/boiled like any veggie. I suggest butter and salt, of course.
It's also really good with a lemon-butter or garlic-butter sauce.
This is so cool! Thanks, everyone, for all these awesome kohlrabi ideas! I fear it much less now… :-)
Diane, did you read this article;
http://inthewishstudio.blogspot.com/2009/07/cre…
someone who shares your farmers market love too!
xoxo
What a great post, Hanna – thanks so much for the link! Her
photography is amazing, and I totally agree with her – I always feel
more creative after a market visit, too.
I get an occasional kohlrabi from my CSA. The last one I sauteed and added to a frittata, which is pretty much my go to solution for all mystery vegetables. I've also tried it raw in salads, very crunchy but frankly not much flavor. I really need to get some canning equipment, I want to try those pickled green beans!
Actually, I'm doing a refrigerator pickle – no canning needed. You
just keep them in the fridge and eat them up within a few weeks: http://www.foodbuzz.com/recipes/1153402-refrige…
kolrabi adds a nice crunch to salads like 3 bean or pasta salad. Also would make a good pickle I think.
Lovely, the colors are crazy wonderful! Congrats on you big week!
Lovely, the colors are crazy wonderful! Congrats on you big week!