I haven’t done a Weekend Cooking post is a long time, but I had a new food experience this week and wanted to share. Since we moved to our village, we’ve been shareholders in a CSA box. Every week we pick up produce from our friendly local organic farmer. It’s nice to feel like we’re supporting the community, especially as we live in a rural area.
The thing about CSA boxes is that 1. you end up eating a lot more veggies, or at least we do; and 2. you end up eating unusual veggies that you might never have picked up at the store. Almost every week I have to ask the farmer, “What’s this?” when he puts something in my basket. This week the “what’s this?” moment came when he gave me this interesting looking thing:
Now all you foodies out there are probably already familiar with kohlrabi, but I had to come home and look it up, first translating it from the French word–chou rave. As my farmer told me, kohlrabi can be eaten in lots of different ways, but the important thing is to first cut off the thick green outer part to get to the good stuff inside. It has a mild, cabbagey flavor and is really good raw but can also be roasted or mashed.
We brought home two kohlrabi this week and have so far eaten one in a delicious recipe from my favorite French food blogger, Chocolate and Zucchini, I have plans to either roast the second one or eat it raw in a salad with apple and walnut.
Have you ever eaten or cooked with kohlrabi? Feel free to share any tips or recipes!
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs…