spring onions, fresh spring garlic, and lemon drop hot peppers
spinach, kale, chard, collards, braising greens mix, lettuce, and salad mix
pastured chickens (try chicken and saffron rice)
Last Sunday evening we had a Fairmount Farmers Market grilled feast: Fair Valley Farm chicken; kohlrabi slices with lemon; summer squash, garlic scape and spring onion skewers; and Israeli couscous with parsley pesto.
But the best part might have been a salad I whipped up Monday morning with the leftover kohlrabi and a tin of smoked trout (available at Trader Joe's). The smokey flavors of the kohlrabi and fish melded together, the kohlrabi gave the salad crunch, and the parsley and lemon made it all fresh and bright. Definitely a good reason for slapping on some kohlrabi rounds when you next fire up your grill.
Salad of Grilled Kohlrabi and Smoked Trout1 medium kohlrabi
~1 Tbsp olive oil
1 large lemon
1 tin smoked trout in oil (110 g)
1/2 cup flat parsley leaves, chopped
salt to taste
1. Peel the kohlrabi generously with a pairing knife to remove all of the woody exterior and slice into 1/4 inch thick rounds. Rub with a little olive oil and salt generously. Slice the lemon and stack the kohlrabi and lemon slices on top of each other.
2. Heat a grill or a grill pan. Grill the kohlrabi and lemon slices until the kohlrabi is lightly chard and partially cooked, but still retains some crunch, and the lemon slices are lightly chard and soft. (These lemony kohlrabi slices make a nice vegetable side, so make some extras if you like, but 1 kohlrabi is the right amount for 1 tin of smoked trout).
3. Slice the kohlrabi into 1/4 inch strips and place in a serving bowl. Squeeze the grilled lemon on top of the kohlrabi and toss with the parsley leaves. Add the smoked trout and oil from the tin, break the trout into bite sized pieces with a fork, and toss again. Taste and add more salt if desire. Enjoy.