No doubt most of you have experimented with kale chips. How about kohlrabi chips? This recipe comes to us by way of the Wednesday morning Dunwoody Green Market.
Kohlrabi Chips
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Buttermilk Cornbread
Most of you probably don’t need a recipe for cornbread – but here’s one anyway from the October 2011 issue of Southern Living. Make it right before serving so you enjoy it hot out of the oven.
Jenn Robbins’ Purple Kohlrabi Slaw
Jenn Robbins of Avalon Catering created this recipe to showcase colorful purple kohlrabi. It’s just as delicious with the more common green variety but it’s perfect for the purple variety which loses its lovely color when it’s cooked.
Slaw wasn’t her only idea for using this vegetable. “I love kohlrabi! It creams beautifully with the greens mixed in, goes great in a potato salad dressed with a lemon vinaigrette, we also shave it and mix it into chicken salad, use it in our cold weather glazed/scalloped vegetable dish and I have even seen a peer make kohlrabi kraut,” she said. So now you’ve got lots of other ideas for your kohlrabi.
Lentil Soup With Chard and Lemon
This recipe from the venerated James Beard reminds me so much of the one my Syrian mom made. But it uses Swiss chard instead of spinach. Mama would have served this with rice. Yes, that seems like a lot of lemon juice, and you can cut it back, but it’s so delicious.
Vegetable Lo Mein
Oops – another recipe adapted from the folks at Prevention magazine …. but this one is great for incorporating lots of lots of vegetables. You can decide how much of your bok choy or Napa cabbage to include – the whole head? half? a quarter?
Easy Lemon Basmati Rice with Green Onions and Parsley
Hmmm …. guess I’m on a green onion binge. Well, here’s one more idea.
I’m spending a lot of time at my main job looking at magazines that focus on health. I’ve really come to appreciate little Prevention magazine and you’re also going to be seeing a lot of their recipes this year. This one comes from their book “Quick and Healthy Low-Fat Cooking.”
Pickled Spring Onions
First, a warning. You’re going to get lots of pickle recipes this year. Not sure why, but I’m on a pickling binge. And you can pickle anything. Really. These are going to be refrigerator pickles – really just seasoned vegetables that you can keep refrigerated for up to a month or so. Lots of health benefits from pickles and fermented vegetables, so I hope you’ll enjoy them.
Justin Burdett of Miller Union demonstrated this recipe at the Peachtree Road Farmers Market just about a year ago. Put up some of those pretty green onions you got today. Won’t be long before they’ll just be a fond memory.
Justin called for champagne vinegar, which sounds a bit more decadent that it really is. It’s pretty reasonably priced, but you could substitute white wine vinegar or even apple cider vinegar and still get good results. He also cools the brine before pouring it over the vegetables – that keeps the green onions from turning olive green right away and preserves the fresh flavor a little more. Since the green onions are tender, they don’t need even the little bit of cooking that happens when you pour boiling liquid over your vegetables. And it also means these are absolutely, positively refrigerator pickles. No sitting around at room temperature for these savory bits.
Grilled Kale Sandwich
I love hiding vegetables in sandwiches. Sometimes, those are the only vegetables my husband may eat all day. Sorry that I don’t remember the provenance of this recipe. This idea works well with any cooked greens you have on hand – as long as they’re well-drained. Who can resist a grilled cheese (and vegetable) sandwich?
Ten Minute Bok Choy
What are you going to do with that pretty head of bok choy? (Or some choy – I have to confess I cannot tell all those Asian choys apart ….) How about this quick recipe Paige Witherington of Serenbe Farms found on onehungrymama.com?
Joe Truex’ Spaghetti with Scallion Sauce
Finally – CSA season is upon us. I’ve missed the surprise of the weekly box – such fun to guess what might be in store for us every Wednesday.
Today’s box gives us two big hints for boxes to come – a beautiful bunch of spring onions or scallions or green onions (call them what you will) that will grow to become beautiful big storage onions in later boxes. I’m thinking these are sweet onions, although they’re not Vidalias since we don’t live in that neck of the woods.
And garlic scapes – those little pigtails. It’s the sign of a true CSA connoisseur if you recognized them right away. We’ve had recipes for garlic scape pesto and probably garlic scape pasta, check the Riverview recipe archives. For me, this year, I’m slicing mine into salads with that lovely head of lettuce and arugula. Love, love, love them. And looking forward to the heads of garlic those scapes presage.
And kale! And eggs! Maybe this means it will be a banner year for eggs as well.
I’ve been wanting to share this recipe for ages. Two years ago, Joe Truex prepared this for his demo at the Morningside Farmers Market. Ann Brewer who’s been running those demos since the dawn of time tries to coordinate her demos with what I’m featuring in the AJC’s weekly “In Season” column. Sometimes it works, sometimes it doesn’t. This was a case where Joe was NOT. HAPPY. (so I am told) with the ingredient Ann had decided he would feature (which of course was all my fault since I had decided to feature green onions). But once he prepared the dish, he fell in love with it, and it became a special at the old Watershed location. No telling that he’s still making it, but now you can make it at home.