Kohlrabi - What?

Ever heard of a kohlrabi? Probably not. This veggie, also known as the German turnip, was a new one to me, but I just had to buy it because it is such a great color. After doing some research as to what to do with this vegetable, I found nothing interesting. There I made up my own slaw dish, which I have to say was a great success! It taste like the stalk of a broccoli, so if you like broccoli slaw, you'll love this dish. James and I ate this stuff up within two days, and the second day it was better than the first, so feel free to make this recipe ahead of time:

Asian Style Kohlrabi Cilantro Slaw

4 servings

Ingredients

2 medium size kohlrabi

2 carrots

1bunch cilantro

1/3 cup raw almonds, chopped finely

1/4 cup olive oil

1/4 cup rice vinegar

1/8 cup sugar

1/4 teaspoon sesame seed oil

1/2 tablespoon salt

Pepper to taste

Instructions

Remove tops and ends off kohlrabi and carrots.

Peel kohlrabi and carrots with potato peeler.

Then grad with cheese grader. Put in bowl and set aside.

Finely chop cilantro, place half in bowl and half to the side.

In a liquid measuring cup add olive oil, rice vinegar, sugar, sesame seed oil, salt. Mix and set aside to let sugar dissolve.

Chop almonds finely and lay out on cookie sheet.

Put in toaster oven and toast on medium or until almonds brown and produce strong scent. Set aside in a bowl.

Mix together kohlrabi, carrots, cilantro, and dressing in vegetable bowl, add pepper to taste. Serve as a heap and top with almonds and some the extra cilantro and ENJOY!

Black Carrots - Too Cool

Just thought I would show the different between a black carrot and a regular one. These things look so cool when peeled - almost too pretty to eat. I wish I had had it for my Purple Vegetable & Tofu Curry!

Purple Cauliflower - Curried in a Hurry

One of my favorite ways to eat cauliflower is curried, and the purple color inspired me to make a purple themed version (the only thing I lacked was the black carrot, so I had to stick with orange). Although it no longer looks purple in the end, it is still vegan treat that is even better then next day. I hope you will enjoy it:

Purple Vegetable & Tofu Curried

4-6 servings

Ingredients

1 head purple cauliflower, chopped into florets

3 Peruvian potatoes, cubed

1 medium red onion, chopped

3 cloves garlic, minced

2 large carrots, sliced (get black carrots if you can!)

1 block tofu, cubed

2 tbsp grape seed oil or vegetable oil

2 tbsp good quality curry

1 1/2 tbsp cumin

1 can tomato soup

1 cup plus 2 tbsp water

1/8 tsp cayanne pepper

1 tbsp sugar

salt and pepper to taste

Instructions

Open tofu and wrap in a clean towel, press under a cutting board (I sometimes put my teapot on top of the board for more weight). Press for 15 minutes.

While tofu is pressing, chop cauliflower, cube potatoes and slice carrots, set aside in bowl. Chop onions and mince garlic. Unwrap tofu and cube, then salt and pepper in a bowl.

Heat oil in large skillet over medium and add onions, garlic and tofu. Cook five minutes covered. Add 1 tbsp curry and 1 tbsp cumin to skillet and mix, then add 2 tbsp water, cook 5 more minutes or until onions are soft.

Add potates, cauliflower, carrots, tomato soup, cup of water, remaining curry and cumin, cayenne pepper, sugar, and salt (to taste). Mix together and cooked covered for 25 minutes, stirring occasionally.

In the last five minutes cook uncovered, or until the curry thickens. Make sure to stir fequently. Let cool for 5-10 mintues. Serve warm with basmati rice and naan and ENJOY!

Zucchini Blossoms - Awesome!

James, my husband, made me a gourmet dinner tonight - Mexicellent Stuffed Zucchini Blossoms. A spring and summertime treat often used in Mexican or Italian food, these blossoms can be fried, baked or added to pastas and soups. They taste lighter than zucchini and are quite a treat. Here is the recipe James came up with:

Mexicellent Stuffed Zucchini Blossoms
2-3 servings, pairs well with a salad or beans & rice

Ingredients

18-20 fresh zucchini blossoms

5 ounces queso fresco cremoso

1/2 grated jalapeño
1/4 tsp pepper

Instructions
Preheat oven to 350 degrees. Crumble queso fresco into a bowl.

Grate jalapeño into cheese. Add pepper and mix together.

Rinse zucchini blossoms and dry. Take a zucchini blossom and open petals, stuff with queso mixture. Twist ends of petals together to seal. Repeat with remaining blossoms.

Lay blossoms out evenly on cookie sheet or cast iron pan.

Bake in oven for 12-15 minutes or until cheese has melted. Remove from oven and cool 5 minutes. Serve immediately (6-10 per person) and ENJOY!

Green Eggs and What?

These are not produce, however, if you ever see green eggs at a farmers market do not be afraid! Such eggs are a natural occurrence in farm raised chickens. Green eggs can be eaten just the same as any old egg! I just got these guys from my Grandpa's chickens, and they are the best! The yokes are so yellow that they are orange. That have got to have more health benefits, right?

Cute story, my parents use to have chickens as newly weds, and my dad would take the green eggs and make "green eggs and ham" for my older brother Steven. :)

Golden Beets - The're Natures Candy...

No, they don't taste like candy (I was just quoting the Nicktoon Doug), however they are a veggie that you shouldn't ignore. They are a great source of iron, perfect for any women during that time of the month. Aside from that hash fact, I love bright colored food, and golden beets are such a beautiful color. Just add them to any salad or roasted meals (they pair quite well with goat cheese as well). Below are instructions for basic cooking of beets in general. I added mine to my salad tonight, but you can just eat them plain too. Also, if purchased with leaves, you can sauté the greens for a healthy side to any meal. I will posted that recipe at another time:

Basic Beets, with the Golden Touch

keeps up to 5 days in the fridge

Ingredients
2 large Golden Beets, or 3-4 medium
1 quart water
1 tsp salt

Instructions

Bring water with salt to boil in a large saucepan or pot. While water heats up, rinse beets and remove tops, stems, and roots.

Once water boils, turn down to a simmer and add beets. Boil for 20-25 minutes, or until a fork easily punctures the flesh.

Once cooked, remove beets from water and rinse under cold water and use hand to remove skin (the skin should peel off easily, without effort).

Cut beets into wedges or circles. Store in container in fridge for up to five days. Eat plain or add to salads and ENJOY!

Loquat - Why Not?

I had the pleasure of trying a new fruit today, the loquat. And, I will tell you - I loved it! If you are a fan of sour-ish fruit, such as green apples, oranges, pineapples, etc, then you will love loquats. Also, if you are able to buy them on a branch, even better. You can make the fruit last longer by placing the end of the branch in water in your fridge (like flowers in a vase).

I will definitely pick up more of these babies while they are in season:

How to Eat Your Loquat

Simply rinse and dry your loquat, and eat like a cherry (avoid the pits). ENJOY!

The Funnies

Calvin and Hobbes by Bill Watterson

My brother sent me this little health conscious funny. Thanks Steven!

If you need the image to be bigger, click here.

Oddities for this week

Hello again,

This week I found a few new items that haven't been around until now:

- Baby Yellow Squash

- Zucchini Blossoms

- Loquats

- Purple Cauliflower

Plus I still have to eat those Golden Beets. Lets see what I come up with...

Tomorrow's Schedule

Tomorrow, my sister, my husband and I will be at the Hollywood Farmers Market around 11am (after church at 9:30, which is just across the street). If anyone is interested, we will see you there!

Why we should support local and seasonal produce...

How to feed the world ? from Denis van Waerebeke on Vimeo.

This is a great video which explains so much, even if it is for children. It explains some reasons why I buy locally and eat very little meat, and I think you all may enjoy it...

Fava Beans & Fennel - Worth all the work!

Tonight I decided to try out the fresh fava beans I purchased Sunday. Originally from England, these beans are becoming more and more common in Los Angeles Farmers Markets, yet still most of us do not know what to do with them. I started to research the ways you van eat these little guys, and stumbled across a Mario Batali recipe from FoodNetwork.com. I just made a few changes, put in a lot of work, and let me tell you...amazing! I have never had beans like this before:

Fava Bean Toasties with Roasted Fennel
4 servings - a great appetizer

*Hint: If you are low on time, just heat up some garlic bread (make sure it is extra toastie) and spread your fava beans on that!

Ingredients
1/2 pound shucked fava beans

4 tbsp plus 2 tbsp plus 1/2 tbsp extra-virgin olive oil
salt and pepper, to taste

2 cloves garlic, finely chopped

8 slices french bread

1/4 bulb fennel, finely chopped

Directions
Preheat oven to 425 degrees for fennel and bring 6 quarts of water to a boil with 2 tablespoons salt for fava beans. Shuck fava beans.



Cook the fava beans in the boiling water until very tender, about 10 minutes.



Drain and refresh in and ice bath. Drain again on paper towels, then peel skin off the beans.

Place the beans in the bowl of a food processor and pulse, drizzling in 4 tablespoons olive oil to make a smooth puree. Season with salt and pepper and set aside.



Toss finely chopped fennel with 1/2 tablespoon of olive oil and salt (to taste). Spread fennel on a small cookie sheet and roast for 5-6 minutes or until brown. Set aside to cool, then set aside in small bowl.

In a large, heavy-bottomed skillet, heat the remaining oil over medium heat for 2 minutes. Add the garlic and slices of bread, a few at a time, and fry in the oil until browned on both sides.

Remove the bread, spread with the fava puree, sprinkle with the roasted fennel, serve and ENJOY!

(Like I said, it takes a lot of time)

Turnips - Who Knew? (after 10 days)

Well, it has been ten days since I started pickling my turnips (Arabic style). I have t say, it has been worth the wait! These pickles are awesome, but only for those who love spicy food. I decided to make a basic Mediterranean salad with my pickles. Mmm! This is a great, light salad. Here is the recipe:

Mediterranean Salad with Pickled Turnips
serves 4-6

Ingredients
Dressing:
salt and pepper to taste
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, pressed in garlic press
1/2 tsp sugar
1 tsp dill weed

Salad:
1 head of Roman lettuce, chopped
1 cucumber, sliced
1 tomato, diced 1/2 red onion, thinly sliced
1-2 cups crumbled feta cheese (omit if you are vegan)
Your Arabic Pickled Turnips (click here for the recipe)

Preparation:
Mix olive oil, lemon juice, garlic, dill weed, sugar, salt and pepper in a bowl. Set salad dressing aside.

Chop lettuce, peel and slice cucumbers and thinly slice red onion. Toss together in a salad bowl with feta cheese. Dice tomato, set aside in a separate bowl.

Prepare each salad bowl with salad, top with tomatoes and 5-10 pickles (depends on your taste). Mix salad dressing again and drizzle over the salad. Serve immediately and ENJOY!

With those leftovers and some chicken, you can make Mediterranean Wraps for lunch the next day!

Cherimoya - Nature's Sour Candy

Today I decided to eat a rare snack, the Cherimoya. This South American fruit is definitely for anyone who loves sour candy. It is like a cross between a banana and a pineapple in a custard form. Seriously, it taste like a sour patch kid or a starburst, sour and super sweet! It is a little too sweet for me, but it would be great for anyone with a sweet tooth. Next time you see one at your Farmers Market, pick one up. No recipes needed, and no need to be afraid of this fruit anymore:

How to Eat Your Cherimoya

2 servings

Preparation

Simply cut your cherimoya in half.

Scoop out a spoon full, pick out the seeds and ENJOY!