Oh my gourd, yesterday was blazing. We sprayed our vegetables and our employees with produce misters in the record-breaking heat. After cooking up a plate of fava beans, I quickly decided it was much too hot to be working with a flame. As a result, we have two new recipes featuring all raw ingredients.
- Fava Beans with Garlic Scapes (May 21st post)
- New Addition: Today I added 1 bunch of black kale (lacinato), chopped roughly and thrown into the pan 5 minutes before the beans were done.
- Raw Hakurei Salad Turnips (May 1st post)
- Fresh Kohlrabi with Lemon and Salt
- Almost-Summer Salad
FRESH KOHLRABI WITH LEMON AND SALT:
Not many people are familiar with this seemingly extraterrestrial vegetable. I had never heard of it before I started working at the farm. Kohlrabi is a in the Brassica family, related to radishes, turnips, kale, and many other common vegetables. Kales and collards are brassicas with enlarged leaves; radishes and turnips are brassicas with enlarged roots. Kohlrabi is unique in that it’s the enlarged stem, as the vegetable grows on top of the soil. Their flavor and texture is similar to our Hakurei salad turnips, though kohlrabi has its own unique crunch and sweetness. During early parts of the season, the outer skin can be eaten with ease, though they can get tough enough that you may want to peel. Customers at market went crazy over these yesterday, I could barely chop faster than they were being eaten.
- 1 Kohlrabi, peeled and sliced
- Lemon Juice
- Slicing kohlrabi can be somewhat cumbersome, but this is the easiest way I’ve found to do it. Slice off the top and the end, just like you would with an onion. Cut in half, and with the flat side down on the cutting board, shave the skin off with the knife. Then simply slice it thin.
- Place the sliced kohlrabi on a plate, and sprinkle it with salt and lemon juice. Stir around.
- Add more salt and lemon to taste if need be. Serve on a hot day as a fresh snack or appetizer.
The goal of this recipe is to celebrate the raw produce that we have in season right now, which I attempted to achieve by mixing together a variety of flavors and textures. My usual oil-vinegar combination is olive oil and balsamic vinegar, but the folks sampling produce up at our Portland markets often use sesame oil and rice vinegar instead, so I decided to try something new. The flavor combination ended up balancing out really well, I’ll definitely be making this again at home. Feel free to throw some other random veggies in, such as kohlrabi or cilantro. Any variation will be delicious!
- 1 bunch scallions, chopped
- 1/2 head Sugarloaf Chicory, finely chopped
- 1/2 bunch Carrots, thinly sliced
- 2 Cucumbers, thinly sliced
- Sesame oil
- Rice vinegar
- Chop up scallions, using all the white and green. Throw into a bowl with chopped sugarloaf chicory, carrots, and cucumbers.
- Drizzle lightly with sesame oil and rice vinegar, maybe 2 Tbsp of each. Sprinkle a pinch or two of salt.
- Add more salt, oil, and vinegar to taste if need be. Serve on the side of a meal, or eat solo as a snack.