Mary Collette As a member of the cabbage family, kohlrabi has a definite cabbage-y taste, so add it to dishes as you would cabbage. Shred on a box grater and toss into a green salad or coleslaw Matchstick and throw in a stirfry Cut into 1″ cubes and roast Slice and use as a dipper for e.g., … Read more
Peeling away the thick, fibrous peel of a kohlrabi is key to enjoying the crisp, tender interior.
Cooking vegetables gratin-style is a delicious option–in the winter. Because a gratin is baked an hour or so, it’s tough to even think about making one in the heat of summer. Hence the slow cooker version in this recipe. Of course in cooler weather, you can also bake this dish at 350 (F) for an … Read more
The Key to Survival: Odd Vegetables? Last week, we got kohlrabi in our CSA boxes for a second time in a row. Chatting with a fellow CSA* member she complained, “Why did we get kohlrabi again? Can’t they just give us vegetables we know?” Our personal vegetable kingdoms are frequently divided between “vegetables we know” … Read more
Julia Butterfly Hill* once questioned, “Where is ‘away?’ ” As in, when we throw something “away,” where is that place? As Julia pointed out, there really is no “away” in the sense we’ve been led to believe, i.e., a place where our trash can be disappeared to so we can live blithely in sweet cleanliness. … Read more
Chatting with a neighbor yesterday I learned that she was feeling anxious about her son’s imminent departure for college–for all the usual motherly reasons, of course, but also because she would be left cooking just for one. “I’ve already noticed I can’t eat like a teenager any more,” she bemoaned while patting the little midriff … Read more
Sautéed Beet and Snap Pea Salad with Steak Strips and Cumin Dressing Serves 2 Step 1: Prepare Dressing 1 1/2 tsp. ground cumin 1 tsp. roughly chopped garlic 2 Tbsp. apple cider vinegar 2 Tbsp. freshly squeezed lime juice (from about 1 lime) 2 Tbsp. chopped fresh cilantro 1 very small pinch cayenne pepper, more … Read more
Leftovers are a common problem for solo cooks. Not just extra servings of a dish, but also all the vegetables, seasonings, meat, rice, and other ingredients left over from making the dish. See how those left overs can be turned from problems to possibilities.
June can be frustrating for seasonal eaters in Colorado. We’re ready for the riotous color of tomatoes, peppers and eggplant but our gardens and markets are filled with greens that can withstand our unpredictable, often brutal springs. So in the vein of making lemonade with life’s lemons, here’s a quick idea to make flavorful use of kale–or chard or spinach.