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rushthatspeaksThis year's farm share starts up pretty soon, and they have sent a list of the sort of thing they expect to send us.
The list includes kale, which ninety-seven separate cookbooks have now told me to blanch and then saute in bacon fat with shallots and cider vinegar, so I have that covered.
The list also includes kohlrabi, and I think cookbooks are allergic to kohlrabi, as the only cookbooks in the entire bookstore that dealt with it fell into the category of Too Vegan Cannot Cope, I mean the sort of cookbook that thinks the action of frying is morally suspect and that a great idea for a snack is to sit down and eat a whole raw beet*. And in point of fact they all insisted that one ought to eat kohlrabi raw and untouched with as little seasoning as possible, and I am not saying this is automatically wrong, but I mean I like beets and my experience with raw ones is that you need good teeth and it is rather penitential.
I now at least know enough about kohlrabi to pick it out of a lineup thanks to these cookbooks, but does anyone know what I ought to do with it when it happens? Experience appreciated.
* One of my favorite stories about Thrud's father involves her calling him up while her mother was out of town and asking what he was having for dinner.
"Well," he said, "I've just finished off the sorbet and then I thought I'd microwave this beet."
He did, too. I have never asked him whether he peeled it.
The list includes kale, which ninety-seven separate cookbooks have now told me to blanch and then saute in bacon fat with shallots and cider vinegar, so I have that covered.
The list also includes kohlrabi, and I think cookbooks are allergic to kohlrabi, as the only cookbooks in the entire bookstore that dealt with it fell into the category of Too Vegan Cannot Cope, I mean the sort of cookbook that thinks the action of frying is morally suspect and that a great idea for a snack is to sit down and eat a whole raw beet*. And in point of fact they all insisted that one ought to eat kohlrabi raw and untouched with as little seasoning as possible, and I am not saying this is automatically wrong, but I mean I like beets and my experience with raw ones is that you need good teeth and it is rather penitential.
I now at least know enough about kohlrabi to pick it out of a lineup thanks to these cookbooks, but does anyone know what I ought to do with it when it happens? Experience appreciated.
* One of my favorite stories about Thrud's father involves her calling him up while her mother was out of town and asking what he was having for dinner.
"Well," he said, "I've just finished off the sorbet and then I thought I'd microwave this beet."
He did, too. I have never asked him whether he peeled it.
