Have you ever ate kohlrabi?
A German woman I knew grew them when I was a kid. She would cook them in an onion and butter sauce and they were my favorite vegetable. Although it's debatable if I enjoyed the butter sauce or the vegetable more. In any event, I haven't ate one in decades, until yesterday.
A farm hand from Paradise Valley Farm in Bolinas was the demo cook at the Pt. Reyes farmers' market. He picked what was available at the farm that morning and prepared it a couple of hours later with an audience. He was my kind of a cook, making it up on the spot with the ingredients in front of him.
He stuffed male squash blossoms with a leaf of basil wrapped around a triple cream cheese from the Cowgirl Creamery. He made a summer squash salad. And he made kohlrabi salad.
We were all skeptical. I'd never eaten raw kohlrabi before, but everyone liked it. I couldn't wait to make it today. The salad tastes fresh, as if by eating it I could sprout upper arm muscles or petaled blossoms from the palms of my hands.
Here's the recipe for two.
1 Peeled and Chunky Diced Kohlrabi
1 Minced Garlic Clove
1 Handful of Chopped Parsley
Olive Oil to Taste
Salt and Pepper
Using your hands, turn over all the ingredients until mixed thoroughly, adding olive oil, salt and pepper to your liking. Serve at room temperature.
The farm hand/cook recommended the salad be eaten with your fingers and he's right. A fork is too impersonal for such a clean and fragrant salad. And plus, it's more fun.
(Check out my review of an Unreasonable Woman at the Bookworm Blog.)
2 days ago