This weekend at the Farmer’s Market, I bought a kohlrabi for the very first time. I’ll admit that it sent me running for my Joy of Cooking to verify which parts of the strange spaceship-like cabbage cousin were actually edible and what I should do with them.
I ended up grating the bulb of the kohlrabi with some carrots & purple onion to make what ended up being a delicious coleslaw (in typical Julie fashion, I have no idea what the recipe is because after mixing mayo, tamari, garlic, salt, pepper, lemon juice, sherry vinegar, and Dijon mustard in careful proportions, I stirred it into the veg only to realize that I didn’t have enough dressing to make a good slaw and then finished off the rest of the mustard–we are moving next week after all–added a dash of olive oil, and called it good.
Matt, who claims he does not like anything from the cabbage family, actually ate three helpings and the kids each ate what I consider to be a successful amount (a bite for Lily and about 2 T for Gabriel). The greens got blanched and sauteed with mixed braising greens–also from the Farmer’s Market–and tossed with some spring onion & lentils. Yum!
After being vegetarian for nearly 12 years, I wouldn’t have thought I’d find a new vegetable. It’s a good thing we have the Farmer’s Market, with a variety of goodies impossible to recreate in a grocery store, to introduce us to new vegetables and, as usual, I thank my lucky stars that the Joy of Cooking was there to tell me how to prepare them…
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