This is an excerpt of an article I wrote for Live Green Twin Cities. To read the entire article, click here.
When it comes to local foods, the menu is endless. In fact, much more than broccoli and squash are filling up plates this summer. I've recently tried two great, local veggies that are entirely new to me: kohlrabi and garlic scapes. So what are these great food finds? And how does one make them so delicious?
To my less-than-expertly-trained palate, kohlrabi - which I'd never eaten before this summer - tastes very much like cabbage. Firm in the middle (not layered, like cabbage), kohlrabi tastes great in smallish, match-stick sized pieces. The first salad we ate it in - not a big hit in our house, I'll admit - included Yukina savoy (a salad green that's also new to us, reminding me of spinach or mustard greens), but I went straight for the tasty kohlrabi, which had been marinated in fresh squeezed lime juice and chili powder. Since then, I learned that making kohlrabi “matchsticks” in a mandolin cutter is both tasty and fun...
This is an excerpt of an article I wrote for Live Green Twin Cities. To read the entire article, click here.
