Monday, July 26, 2010
Liana and I spent last Sunday at my favorite market on Earth--the Ballard Farmers Market. I have been absent from the market since the birth of my daughter three years ago. My return was the most I could hope for-familiar faces, beautiful weather, the smell of delectable donuts wafting through the air. Some of my favorite farmer friends attend the Ballard market, and Judy Kirkhuff, the manager...well, Judy has both my respect and admiration.
Here are a couple photos from our first Sunday. We'll have more produce as the season progresses. Coming soon: beans and tomatoes!
Monday, July 19, 2010
Thursday, July 1, 2010
so, you've never eaten kohlrabi?
Most of you will be pleasantly surprised. It has a mild, slightly sweet, almost cabbage-like flavor. It's perfect for dipping or for slicing and eating like an apple. The peel is hard, but the flesh is crisp and tender. Don't be afraid to use it in soup or stir fry, even in place of broccoli...they're not so distant relatives.
Here's a recipe from Epicurious.com, using kohlrabi and kale, another green that people find tricky:
Sautéed Kale with Kohlrabi
Adapted from Gourmet, September 2009 by Ian Knauer
2 bulbs kohlrabi, peeled
1/4 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/8 cup extra-virgin olive oil, divided
1 bunch kale, stems and center ribs discarded
3 garlic cloves, finely chopped
1/6 cup salted roasted pistachios, chopped
Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 1 tablespoon oil, and 1/4 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/4 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.