Yikes. That’s a long recipe title. I didn’t know how to shorten it!
“Harvest” simply means the gathering of crops in a season. Well, this season has brought plenty of Autumn vegetables to our local farmer’s market, and I’m determined to use all of them. During our customary Saturday morning trip to the market a couple blocks away, I stumbled upon kohlrabi near the beets. Holding up this vegetable by its green tops, I looked like a nervous magician, pulling a bunny by its ears out of a hat. What the heck is kohlrabi?
Seeing my quizzical face, Lu grabbed the bunny – er, kohlrabi – from me and asked the farmer to ID the vegetable. “Kohlrabi,” the farmer said, “it’s like a cross between a cabbage and a turnip.” Well, don’t mind if I do! Can you spiralize a kohlrabi? You will soon find out, dear readers, but for now, I’ve started off by cooking the green tips in this fall-themed bowl of pasta. They have a freshness similar to dandelion greens and a texture like swiss chard.
As for the rest of this dish, it’s an early Thanksgiving. Cranberries & ham? Check! The cranberries bring out the sweetness in the butternut squash. Basically, this is a stuffing with noodles. The diced ham is a nice surprise and pairs well with the salty feta. The pecans give this pasta the crunch it needs, while the roasted acorn squash pulls it altogether, giving it even more texture and flavor. You know what they say…. One can never eat too much fall squash!
All in all, I’m happy I found use for the kohlrabi greens and can’t wait to see if it spiralizes well. It’s sitting in my fridge next to the 56 peaches Lu picked. That man can eat so much fruit, it’s unreal…. I mean, he eats a full peach in three swift bites. Weird.
Have you found any interesting vegetables at the farmer’s markets lately?