Late Summer Harvest Market Mystery – Granny Smith’s Kohlrabi Salad
If you’ve read any part of this blog in the past, it’s certainly no mystery that I frequently troll local farmer’s markets. Or if they’re local to you, trust me I’ll drive.
There’s something about people with dirty fingernails offering me food. I would never dream of it anywhere indoors, but along a strip of folding tables, with the sun warming my back, that’s a entire other story.
It’s something to give food a life cycle and appreciation to the soil stained person who cared for it up until the moment of exchange. It not only makes me want to continue to do the food justice but it’s very nice to have an outlet that can still remind us where real food comes from.
The late summer market is filled with just about everything you can imagine. The hardy vegetables are out as well as the return of some of the cooler spring like produce. You’d think that I’d know what to expect, but from the same vendor with the beets, came a wonderful, alien like surprise.
I’ve had the green variety but the purple kohlrabi that greeted me at her table was delightful. Considering my purchasing patterns at the market in the past, I was destined to take this bulbous, multi-stemmed, crazy leafed, vegetable home for my very own. The stems some what reminding me of dragon fruit, kohlrabi, directly translated is cabbage-turnip. I would say it resembles a red cabbage the most, but with a much milder, less peppery flavour. It might look a little bit on the alien side with it’s tentacle like stems, but to let the scary appearance break your nerve. These vegetables are actually quite delicate and versatile. I chose to incorporate them raw into a salad, but I’ve read roasted, sautéed and steamed recipes and they all sound great.
GRANNY SMITH’S KOHLRABI SALAD WITH CREAMY CURRY DRESSING
1 Purple Kohlrabi
1 Granny Smith Apple
6 Cups Baby Spinach
1/4 Cup Dried Cranberries
1/2 Cup Pecan Halves
3 Tablespoons Silken Tofu
Juice of One Lemon
1/8 teaspoon Salt (pinch)
1 Tablespoon Extra Virgin Olive Oil
1/4 teaspoon Dijon Mustard
1 1/2 Tablespoons Maple Syrup
1/2 teaspoon Hot, Yellow Curry Powder
Combine the dressing ingredients in a blender or with a hand immersion mixer until smooth.
Taste and adjust salt, if necessary.
Trim the kohlrabi of all it’s stems and bottom.
Cut the kohlrabi and apple into 1/8″ thick slices, then cut again into 1/8″ matchsticks and toss with the cranberries and pecans.
Place about a one cup handful of the spinach on each serving plate and top with the fruit, nut and kohlrabi mixture.
Drizzle over equal amounts of dressing, just prior to serving.