It was a crisp Saturday morning at the market and there were still plenty of foodies to be found plus a few new selections in the produce department-one of which being a cousin to cabbage, kohlrabi. For those of you not familiar with kohlrabi, it is a crazy looking, softball-sized, bulbous vegetable that resembles a turnip in shades of either purple or light green color. The leaves can be eaten but the flesh of the vegetable is usually what people are after. It has a taste similar to that of the stem of broccoli, soft enough to eat raw once peeled but also delicious when cooked.
Cooking for two, I grabbed kohlrabi from Thistledowne Farm and a small bunch of brussels sprouts from Pleitez Produce to make a delicious and seasonal side dish. Here’s how it came together:
Pan Roasted Veggies:
1 tsp olive oil
2 tbsp cubed pancetta
1 tbsp butter
1 kohlrabi head
8 brussels sprouts, halved
1 tbsp apple cider vinegar
salt & pepper
Start by removing the stems and leaves from kohlrabi and peeling outer layer. I used a paring knife and trimmed the outside much like I would a mango (trim the bottom to create a flat surface to stand veggie upright, use knife to trim about 1/4 inch off flesh, working from the top of the veggie down and rotating until all exterior is removed). Cut into bite sized pieces that are roughly the same size as the halved brussels sprouts.
Add tsp olive oil and pancetta to a skillet over medium heat to brown. Once a good color has formed on the pancetta, transfer to a plate to reserve and drain excess grease. Add butter to the same skillet and transfer brussels sprouts and kohlrabi, season with salt and pepper. Using a spatula, move the vegetables around to coat all in the butter and pancetta drippings. Continue to cook for 6-8 minutes, stirring occasionally to develop caramel color. To finish, lower heat, add apple cider vinegar and a few dashes of hot sauce and add the pancetta back into the skillet. Toss to coat and serve warm.
We also picked up a quart of Apple Cider from the Thistledowne booth (cider from Morris Orchard in Monroe, VA) for Hot Spiced Cider (cider + Captain Morgan’s + cinnamon + cloves + warmed on the stove = delicious) and a half loaf of 1/2 Whole Wheat bread from Norwood Cottage Bakery, whose last SOTJ market appearance was last Saturday. Not to worry though, they now have two online ordering options for Fall and Winter, be sure to check out their website for more details.
Saturday’s Basket is written by a Forest Hill resident and is a weekly review of South of the James Market purchases and the recipes she creates with her market finds. View these and more recipes at Pantry2Plate, a food blog with stories of cooking as best as she knows how.