Or, “Kohlrabi, where have you been all my life?”
“OLS” stands for One Local Summer, a project hosted by Liz at Pocket Farm. (More information here.) In a nutshell, you cook one dinner/supper a week using local ingredients and post about it on your blog. Each week there’s a roundup of participants and their meals at the One Local Summer Blog. The goal is to get people paying attention to where their food comes from and to search out local foods.
You might notice that there was no “OLS Week 1″ on this here blog. Could we consider concession stand food “local”?
I usually start my own transplants from seed. This year, however, my transplants just weren’t terribly healthy for some reason (cough*neglected!*cough). So I perused the starts at local nurseries to fill in the spots where some of my own transplants mysteriously failed to thrive.
My perusings led me past some kohlrabi starts. I’ve never eaten kohlrabi, always skimming by it at the farmers market because of its strange appearance. I knew not what to do with it. But people I’ve known that do eat kohlrabi all seem to be rather passionate about it as a vegetable.
So into our garden it went.
Sunday afternoon I was wandering around the garden while Matt weeded and noticed that the kohlrabi looked like how they look at the farmers market. “I think those kohlrabi things are ready to eat,” I pointed out. Because I’m helpful like that. So Matt cut them off and handed them to me. Uh oh. Now what do I do with them?
A consultation with Betty Crocker 1956 led me to julienne and steam them, and serve them with just a little butter and salt.
We are all now converts to the passion of the kohlrabi camp.
“This is my favorite food ever!” exclaimed Rafe (a notorious hater of anything outside of the bread or sugar food groups).
“Wow!” mumbled Madeline between mouthfuls.
“Kohlrabi, where have you been all my life?” mused Matt.
(Olivia was gone camping with a friend. Less picky than Rafe, but not as amiable to new foods as Madeline, we’ll see where she sits on the kohlrabi verdict.)
A buttery, sort of cabbage-broccoli-caulflower tasting cross. And without having to pick out those pesky cabbage loopers!
To round out the meal, new potatoes and onions picked from the garden and boiled in salt water. And a Sugar Creek Farm t-bone steak, grilled. So other than the butter and salt, a zero mile meal!