Thursday, September 20, 2012

Kohlrabi, Lemon, Caper Salad and Roast Ham

This Sunday's Fairmount Neighborhood Farmers Market you can look forward to the following offerings from Sweetwater Farm and Fair Valley Farm:
  • variety of tomatoes including 10 lb flats of San Marzano romas for $15
  • Akane apples and Asian pears from SLO Farm (time for roasted apple sauce)
  • Italian prune plums (try some pickled)
  • cantaloupe and honeydew mellons
  • kohlrabi, baby carrots, cabbage, and celery (great in Pad Thai)
  • kale and collards (try as a kale version of saag paneer)
  • globe and Japanese eggplants
  • bargain bags of broccoli and red bell peppers
  • lettuces and baby lettuce salad mix
  • cucumbers, zucchini and summer squash
  • a variety of potatoes including bargain bags of red potatoes (try fried wedges)
  • sweet onions, garlic, leeks, and fennel
  • fresh herbs, including basil, cilantro, dill, thyme, oregano, and sage
  • tomato sauce and pesto
  • naturally fermented pickles, dilly beans, and sauerkraut
  • homemade jams (delicious in crepes)
  • Scottish oats (make this teff oatmeal)
  • a selection of dried beans and grains from Camas Country Mill
  • pastured chicken (try roasted with five spices)
  • pastured pork: pork chops, shoulder roasts, and 10% discount on ham roasts
  • pastured lamb: ground, rib chops, and 10% discount on leg roasts

There's a definite chill in the air these mornings and it's time to start turning our attention to some of the heftier fall vegetables. I want to make a plug for the kohlrabi, which can make a nice transition from summer to fall in this tangy salad. Kohlrabi are knobby and awkward-looking, but once you slice off their outsides (and do so generously to remove any woody parts), then they have a deliciously crunchy white interior with just a hint of sharpness to them. I found that they pair beautifully with a briny lemon and caper dressing.

This salad would make a perfect first course for a hearty meal of baked beans and roast ham, which we enjoyed recently with Farimount Neighborhood Farmers Market-sourced heirloom dried beans (King of the Early Beans variety) and Fair Valley Farm's pastured ham. You'll want to stock up on these ham roasts this Sunday, on sale at a 10% discount. Not only do they make a delicious meal, but the leftovers have infinite uses in stir fries, salads, crepes, stuffings, and soups.

Kohlrabi and Caper Salad
makes four small dinner salads

1 small kohlrabi
~16 tender lettuce leaves 

lemon caper dressing
1 Tbsp capers
zest and juice of 1 large lemon
1 heaping tsp mustard
1/4 cup olive oil

1. You can prepare the dressing by combining all the ingredients in a miniprocessor, or chop the capers by hand and whisk in the other ingredients. I like to zest the lemon with a microplane grater.

2. Cut the kohlrabi in half and peel very generously with a paring knife to remove any woody parts. Cut the peeled kohlrabi halves into very thin slices (or use a mandoline).

3. Wash the lettuce leaves and arrange on four salad plates. Spread over the kohlrabi slices. Pour a generous amount of the lemon caper dressing over the sliced kohlrabi. Enjoy.

Ham Roast
One ham roast (about 5 lb)
1 tsp whole cloves
1/2 cup mustard
1/2 cup brown sugar

Preheat the oven to 300 degrees. Mix together the mustard and brown sugar and slather it over the ham. Stud the ham with whole cloves. Place in a baking pan and roast at 300 degrees for about 20 minutes per pound of ham. At the same time you can cook these baked beans.

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