My daughter and her sister-in-law participate in the Dreyer Farms CSA in Cranford, NJ. Recently when my daughter was down, she brought me the remnants of her CSA box. The box contained some items that I haven't before such as kale, kohlrabi and kabocha squash. As some of the items starting to go beyond their prime, I began researching some recipes to try these item.
The first item I prepared was the kale. I made it as I would make broccoli rabe since kale is known to have a bitter flavor. I heated up some extra virgin olive oil and sautéed a few cloves of garlic along with a pinch of red pepper flakes. Next, I rinsed and chopped the kale and added that to the pan. The kale didn't seem to contain much moisture so I added a tablespoon or so of water and covered the pan until the kale was soften. Finally, I seasoned with salt and pepper. The kale turned out pretty good.
Next, I had kohlrabi. After researching what it was, I discovered that it had the texture of a radish and the sweetness jicama. However, I didn't find that the case with either the kohlrabi or the jicama that I previously tasted. In any event, I didn't want to waste the vegetable and proceeded to find a recipe. I came across a recipe for shaved kohlrabi with apple and hazelnuts. It sounded good and I had a Jazz varietal apple and hazelnuts in my freezer. The "salad" was interesting. I think it needed to be zipped up a bit. I had in my pantry some apricot balsamic vinegar, which helped it a bit. Today I brought home some Meyer lemon olive oil and Sicilian lemon white balsamic vinegar. I'll try those to see if it brightens the flavors. I'll let you know how it comes out.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.