I've
got some kohlrabi waiting to be pancaked, but perhaps instead they will be waffled!
I remember
getting kohlrabi years ago in my CSA boxes, and wondering what the heck it was and how I was going to use it.
If you can't
get kohlrabi, try this same scenario on romaine.
Not exact matches
Garlic scapes came this week and we even
got a bunch of
kohlrabi in the most recent share (not quite sure what we're going to do with all that
kohlrabi...).
We also
got: Sugar snap peas
Kohlrabi with greens Red mizuna (a peppery - tasting leafy green similar to arugula) Collard greens Spring onions Purple basil Potatoes
In early May, I spent a few days in Copenhagen
getting current with the latest crop of restaurants opened by former staff and friends of Noma (highlights: baby pig with caramelized
kohlrabi at Geist; a bar snack of chewy dried sunchokes with foamy mustard at Relæ).
Aside from the carrots, it was a green veggie week from the CSA again — we
got lettuce, spinach, kale (the most beautiful kale bunch I've ever eaten, by the way), broccoli and another
kohlrabi.
Here is what I packed my 4 year old daughter for lunch today: Leftover goat mole sausage from Salt and Time Raw
kohlrabi slices Arugula with a touch of salt A handful of non-GMO corn chips fried in coconut oil (I
get them locally here) Purple kraut Like the... Continue Reading