Another “all vendors under the pavilion” day. I went down with a friend (finally – someone else who is up and conscious at 7:00 in the morning!) Very cold for May in Memphis. I wore long sleeves and still wanted my hoodie. Had coffee and doughnuts again and sat down to eat them there, and felt we had to hold the table down, as the wind was lifting it up teh umbrella above us and tilting the table. Shades of Mary Poppins!
Since I now had hot water again, I was more in a cooking and good food mood. Strawberries, of course! Lots to eat – sliced on cereal for breakfast, whole at lunch and dinner. Also bought lots of lettuce – it’s supposed to warm up and salads will be good; kohlrabi – with a recipe to roast; swiss chard in rainbow color stems, teeny tiny radishes, also for salad, and a tray of hydroponic greenhouse tomatoes and an English cucumber, not as good as summer, but better than grocery store.
4 kohlrabi bulbs, thinly peeled
1 Tbsp. olive oil
1 clove garlic, minced
salt & pepper to taste
1/3 cup grated Parmesan cheese
Preheat oven to 350 F. Cut kohlrabi into 1/4″ thick slices, then cut each slice in half. Combine oil garlic, salt, pepper in large bowl. Toss kohlrabi in mixture to coat. SPread kohlrabi in single layer on baking sheet. Bake until brown, 15 – 20 minutes, stirring occasionally. Remove from oven and sprinkle with Parmesan cheese,. return to oven to brown cheese, about 5 minutes, Serve immediately.
While I’ve never liked recipes that call for a particular number of a vegetable without mentioning size or weight, as vegetables vary so much between small and large, sometimes you just have to play it by ear. I had small kohlrabi, and 6 were coated by the oil & garlic mixture, with maybe a little extra left over.