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Ingredient Thu Jul 19 2007
Morning Stop at Green City
Farm Girl Organics, giant kohlrabi in foreground
Chatting with fun friends and farmers over coffee and a Bleeding Heart cookie in mild weather after arriving on a bicycle made yesterday my best Green City Market experience this summer. Peter of Seedling offered fruit smoothies using their apple cider as a base, but I bought their cherries, sour and sweet, for baking a special vegan treat inspired by Gourmet's "perfect cherry pie." I soon pedaled off to work, but that night, I roasted a red and an orange beet from Farm Girl Organics, roasting over boiling to lock in more of their soft sweetness and to keep their different colors from running together. Peel, chop into 1 to 2-inch pieces, toss in oil, salt and freshly ground black pepper, and bake an hour or until tender at 350 F while covered. Meanwhile, I peeled all of the hard skin from a gigantic kohlrabi they hooked me up with. I shredded it, and then sauted mushrooms and hot pepper flakes for a few minutes in sesame oil, until softened just a bit. Then I added half of my shredded kohlrabi, mixed it in and added a bit of canola oil to loosen up the flavors and put a nice dressing it. Meanwhile, I cleaned the greens from both beets and kohlrabi, ripped them up by hand separately, then wilted them, thick kohlrabi leaves first, in a stock pot on medium, stirring a bit. When the kohlrabi leaves had softened, I added the ripped up beet leaves. Stir in a touch of oil, salt and a dash of balsamic vinegar.
meleah / July 19, 2007 9:58 AM
Another great dressing for steamed/sauteed beet greens: whip together with a fork about 1 T. tahini, several T. lemon juice, 1-2 T. rice vinegar, and a squirt of dijon mustard. If it's too tangy for you, add a little sweetener (sugar, honey, whatever your pleasure). Salt and pepper to taste. Mix straight into the cooked greens, mmm... makes a funky hot-pink sauce!