Farmer's Market Saturday
Gleboski Farms had some amazing PURPLE Kohlrabi at the Farmer's market today, which made for an amazing salad.
From Wikipedia: Kohlrabi (Brassica oleracea Gongylodes Group) is a low, stout cultivar of the cabbage which has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German kohl (cabbage) plus rabi (turnip), because the swollen stem resembles the latter. Kohlrabi has been created by artificial selection for lateral meristem growth, its origin in nature is the wild mustard plant.
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
This amazing vegetable can be eaten raw or cooked, so today I made a nice crisp slaw-like salad with it, removing the stems and bottoms, and thin julienning it on the mandolin. I then dressed it simply with Extra Virgin Olive Oil from Allure Estates, pomegranate syrup and chopped sage.
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