Kohlrabi, Fresh Fruit and Humble Roots farm

Last week I visited one of our local farmer’s markets. It’s located on the grounds of an old plantation that’s been turned into a sight-seeing and locale for many events. And with all of the local farmers and artists, it was even more magical. Spring, in our little Southern town, means that Azaleas decorate most lawns with deep pinks, pastels and whites. You’re hard-pressed to be grumpy if you get outside, here, this time of year.

My hope, while at the market, was to meet the farmers at a local farm: Humble Roots farm. And I did. They’re a young couple, with big dreams, lots of determination, huge faith and the know-how to make it all happen. Their story is romantic and encouraging, and the product of it all is absolutely delicious.

I ended up chatting, for a bit, and finally walked away with some beautiful Kohlrabi and Bok Choy. For this post, I’ll focus on the Kohlrabi.

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I wasn’t really familiar with this vegetable – so I did a little poking around and asking friends if they’d ever eaten it, and if so, how they prepared it. Lots of folks said that they ate it raw – diced in a salad. I decided to sautee it. The bottom portion, that is bulbous, is most commonly the portion eaten. Though the leaves are edible and can be cooked something like collards or cabbage. And since this vegetable is in the cabbage family, its flavor is similar to broccoli stems, and even has the sweetness of cauliflower or asparagus.

Once the stems are removed, and the bottom portion cut flat, I simply thinly sliced the Kohlrabi and then put in a hot skillet with coconut oil, salt and pepper. Once browned, I deemed it done. My suggestion: don’t over-cook your vegetables. You still want them to keep their color and to be somewhat firm. Otherwise, you will have removed their nutritional content through too much heat.

I paired the Kohlrabi with pan-seared chicken, topped with a homemade mango, pineapple, cilantro salsa and a side of black beans and rice with freshly diced cherry tomatoes.

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You can easily buy store-bought salsa, but you have to make your own at least just once. The flavor is unbeatable – and I just don’t know anything better, when it’s hot out, than fresh pineapple.

For the salsa, I simply roughly chopped pineapple and mango and then finely diced cilantro and added. Once mixed, I added a dash of lemon juice to reduce browning. For this salsa, the proportions are up to you.

Taste and See 4.25-13I just want to show you that beautiful food is easy. There’s nothing complicated or scary about that new fad word “clean eating.” All it means is eating food that is real – unprocessed – and delicious. And sometimes it means trying new foods that you’ve never had. Like interesting looking vegetables that are hard as a rock but beautiful and delicious.

Meal-time should be something, at your house, that gathers the troops – not divides them. Allow your children to pick out a vegetable that looks interesting to them, at the market, and then ask them to help you cook and/or prepare it. Or let them help you make a secret sauce that goes with the dinner. Do whatever you can to show them that food is something that fuels our bodies. It’s not to be scared of, ruled by, or with cookbooks that require a special degree to read. Bring back easy to your family dinners. And get to know your farmers.

Teach your children that food grows from the ground and grazes off of it. Let them Taste and See the goodness that the Lord has provided to raise them up to live full abundant lives.

This meal is simple and delicious. I do hope you’ll give it a try.

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