Why are there so many cruciferous vegetables available at the farmers’ market year-round?
One way of answering that question is to look at how cold weather treats such crops. Chilly nights in November, December and even through January actually have the potential to make such vegetables as kale, turnips, kohlrabi, rutabaga, and arugula taste sweeter. These vegetables are part of the cruciferous family, a group of vegetables that stands up surprisingly well to harsh winter/spring frosts. The plants defend themselves by converting their starches into sugars, a natural phenomenon that produces a satisfyingly sweet flavor.
Recipe adapted from www.thekitchn.com, “5 Tasty Ways to Prepare Kohlrabi”
Prep: 5 min
Cook: 5 min
Servings may be adjusted by the amount of kohlrabi used
*Ingredients available at the Saratoga Farmers’ Market
1 kohlrabi (or less depending on size)*
1egg (or more depending on consistency) *
3-4 Tablespoons flour or breadcrumbs (breadcrumbs may be made from crusty bread found at the market) *
Salt and pepper to taste
cooking oil (coconut, vegetable, or olive oil)
Shred the kohlrabi and mix with an egg and a few tablespoons of flour or breadcrumbs. Season the mixture with salt and pepper. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.