Kohlrabi Fritters with Garlic & Herb Cashew Cream
Whelp folks, it finally happened. If you can believe it we sold out of kohlrabi at the farmers market for the very first time. It’s taken us over 6 years to get here but I think people are finally realizing how wonderful this exotic looking vegetable is. And to celebrate I’m sharing an exclusive recipe from the Dishing up the Dirt cookbook. The occasion has me feeling pretty darn generous too, so not only am I sharing a recipe from the book but I’m also giving away a copy of DUTD to one of you! In order to win leave a comment below and let me know what farmers market veggie intimidates you the most or what farmers market veggie you absolutely can’t live without. I’ll pick a winner at random by July 15th.
Thanks again everyone for your support at our farmers market booth, for purchasing my cookbook, and for checking in on the blog from time to time. I hope you all enjoy this recipe and hey–maybe you’ll be inspired to pick up some kohlrabi at your local farmers market next time your cruising the stands.
One last thing—if you haven’t had a chance to leave a review on Amazon I’d greatly appreciate it. The more reviews the book receives the easier it is for folks to find the book. You can leave a review right here. And last but not least, if your copy of DUTD had a faulty binding please email andrea@dishitup.wpengine.com and my publisher will send you a new copy. Unfortunately, there was a small batch of books at the beginning of publication that went out with faulty bindings. Luckily the problem has been fixed but I believe their may still be some books floating around out there. If you’re one of those folks we’ll send you a new one!
Happy cooking everyone.
Cheers from Tumbleweed Farm
Kohlrabi Fritters with Garlic & Herb Cashew Sauce
Prep Time: 25 minutes Cook Time: 15 minutes Serves: 4-6
Sauce- 1 cup raw cashews (soaked in warm water for 30 minutes)
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic, minced
- 2 1/2 tablespoons minced dill
- 2 1/2 tablespoons minced parsley
- salt and pepper to taste
- 1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
- 1 medium-sized potato, peeled
- 1 small yellow onion, diced
- 1 1/2 tablespoons minced dill
- 1 1/2 tablespoons minced parsley
- 1 teaspoon fine sea salt
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/3 cup grapeseed oil (or another high heat oil)
Preparation
- Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.
- Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.
- Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
- Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
- Serve with the sauce and enjoy.
Notes
*Use this recipe as a guide and adjust measurement and ingredients as necessary
The only farmers market Veggie I tend to eyeball and never buy is the Parsnip!!!
Ooh, I never know what to do with celeriac! But summer tomatoes are my jam.
I think you may not like to hear this, but I think this is only the second time I’ve heard of Kohlrabi before! This recipe looks fantastic though, so you can bet that I will be trying it … AND sharing it with my family and friends. My mom especially always enjoys discovering new vegetables and recipes. We are a huge fan of zucchini and potato pancakes so this looks like the perfect in between. Especially with that Cashew cream, Yummmm! Also, is your little logo at the bottom of your sight a kohlrabi plant?! I just noticed that 🙂
http://www.beingisabella.com
Radishes terrify me! I feel like I never know what to put them on and if I do buy them for a recipe I will use one and let the rest go bad before using them again.
Arugula is what I can’t live without! Put it on everythinggggg…. salads, pizza, sandwiches, eggs, bowls, you name it!
Slice thinly with salt and butter on crusty bread. A delightful, simple treat!
Can’t live without sweet potato!!
It’s a toss up between a daikon radish and celeriac…. I love fiddleheads and garlic scapes though!
Garlic Scapes seem so appealing but I can never get myself to pick them up at the market! if there is any left I might have to give them a go this week. I saw you canning them in the last post!
What veggie intimidates me the most? It might just be Kohlrabi, other than slaw I’ve never done anything else with it. Also fennel, I don’t usually like it when I cook it at home, but have had it in restaurants and liked it (especially this pickled fennel I had once), I don’t know what I’m doing to make it taste so bad at home.
Garlic Scapes are so intriguing but I can never get myself to pick them up at the market! if there are any left I may have to give it a go this week… I saw you canning some in the last post!
Kohlrabi actually intimidated me the most, mostly because I didn’t grow up eating it, so this post is perfect! Beets are my spirit vegetable.
Hi! I wish I can live near your farm! Just following you on insta gives me inspiration so thank you! Here in Dallas, we have few farmers markets. Every year it is getting better though.
My most intimidating farmers market veggie would be okras! And the one I cannot live without is tomato (even though it is a fruit!) or fennel! Shaved raw fennel, roasted, I just cannot get enough of it! Thanks! Elise
Fresh fennel is a tough one for me. I am determined to find one recipe I like using it in this year.
intimidated by turnips (growing them for the first time this year ) and can’t live without okra!
I’m usually never intimidated by any veggies! I find everything delectable but… that kohlrabi!! I’ve eaten it raw only, and maybe if I could try it cooked I may change my mind. Thank you for such beautiful pictures and tantalizing recipes! Someday I hope to visit your market!
I would have to go with horseradish as a very intimidating farmers market find!
My fiancé and I are vegetable farmers out in Sherman County (mostly him as I also work full time) but I think the most intimidating vegetable in our garden is artichoke! I just don’t know the best way to utilize it. The variety we have is very small so it’s a lot of work to eat them!
I think kohlrabi has been an intimidating vegetable to me for a long time. This recipe looks delish!
P.S.
you are a huuuuge inspiration to me right now and you might be my favorite person I follow on Instagram
Best way for artichokes: Pressure cooker for 22 minutes, until the meat on the leaves is really tender. Put artichokes in bowl, peel each leaf, dip in garlic butter, and scrape the artichoke meat with your teeth. Yummy. When you get through each leaf, eat meat from artichoke heart. Yummmmy!
I cannot live without Kale (we have 3 different varieties in our veggie garden) and I am not necessarily intimidated by zucchini/summer squashes, I just get stuck in a rut with them and end up making the same old thing every time!
BEETS! I can’t ever get enough. I purchased your cookbook for my sister for Christmas and have wanted to get one of my own. 🙂
I can’t live without tomatoes. When they are in season my life is sunshine! But the greens off of any root veggie still intimidate me. I know I can use them for salads or pesto or in a stir fry and I always intend to use them. But week after week my best, turnip, and radish greens wilt and die.
I can’t live without….beetroot 🙂
oooowww I love this recipe.. we all are very found off kohlrabi and we even have our own little seedlings in the garden (we moved recently and live in the Netherlands) over here there is a weekly market in town Arnhem but a real farmers market only we do not have unfortunately
I am specialy interested I your cookbook, will I be able to buy it over here??
oooowww I love this recipe.. we all are very found off kohlrabi and we even have our own little seedlings in the garden (we moved recently and live in the Netherlands) over here there is a weekly market in town Arnhem but a real farmers market only we do not have unfortunately
Not one veggie scares me!! always on the such for more excited ways to prepare them but with kohlrabi we did not like others then to just stove them gently in some real butter and served with fresh crushed garlic and lots of black pepper
I am specialy interested I your cookbook, will I be able to buy it over here??
I visited your market on Saturday for the first time. I came from Camas,Wa and made it there with 10 minutes to spare. I bought a purple kohlrabi and its still sitting in my fridge. So excited about this post. Also the lettuce and radish I bought have been making the most delicious salads. Can’t wait to visit Hood River again to see what goodies you guys are sharing. By the way the girl that helped me at the market was so helpful and nice.
Absolutely can’t live without aallll the fresh greens! Looking forward to trying this recipe. Thank you!
A lot of fresh veggies and it starts at the market at how to pick them
Artichokes intimidate the crap out of me! How do you even?
Best way for artichokes: Pressure cooker for 22 minutes, until the meat on the leaves is really tender. Put artichokes in bowl, peel each leaf, dip in garlic butter, and scrape the artichoke meat with your teeth. Yummy. When you get through each leaf, eat meat from artichoke heart. Yummmmy!
I’m most excited for fresh spring peas and garlic scapes – and most intimidated by turnips!
Two things I love that spring to mind: Romano beans – I adore them and nothing in a store will match the fresh flavor of them in the markets; and orange kabocha.
It’s my favorite winter squash and I make so many things with it throughout the fall and early winter: roasted and drizzled with olive oil, chilies, and sage; velvety autumn soup with brown butter – and it makes the BEST “pumpkin” pie you’ve ever had!
Fresh arugula and fresh herbs – always excited when these show up in my farmer’s basket! 😀
I get most excited for the spring veggies – fresh peas and garlic scapes – and I’m most intimidated by turnips for some reason!
Hmmm I would say fennel is definitely up there on the list of intimidating veggies at the farmers market. It’s something I really need to commit to buying and experimenting with! My favorite veggie at the farmers market are beats!!
Arugula and fresh herbs – Always excited to see these show up in my farmer’s basket!
Hi Andrea! I think your blog and recipes are awesome. A seasonal vegetable I love at the market is Persian cucumbers!
I would say I’m definitely most intimidated by fennel! It’s something I really need to just buy and experiment with! My must have veggie at the farmers market market are beats!!
I would say fennel is definitely something I am usually intimidated with at the farmers market. I just need to buy some and experiment! A must have veggie for me at the farmers market would be beats!!
I both love and am intimidated by Fava beans. They are so delicious, but I am often scared away by the amount of prep work!
Most intimidating veg Might be finding versatility with daikon or salad turnips.
Daikon or salad turnips are always tricky in my csa bin
Beets! I only end up roasting or juicing them, but I need to step it up because I love growing them.
Parsnips intimidate me!
These look amazing! I love kohlrabi. My veggie I couldn’t live without is probably broccoli… boring, but man it’s hard to beat a salty, crispy tray of roasted broccoli! I want to learn more things to do with root veggies though– beets, parsnips, turnips, etc.
Bok Choy is a hard one for me. So is Swiss Chard. So pretty but I don’t know what to do with it.
I am intimidated by beets. I like them but not sure how to cook and eat them right. When I have them at a restaurant they are so good in salads. I was raised not liking them since they were always serves out of the jar:)
I visited your farmers market on Saturday. I came from Camas, Wa and made it with 10 minutes to spare. I bought a purple kohlrabi and it’s sitting on my counter still. I was so excited when I saw this post. Can’t wait to visit again soon. The girl that was working was so helpful and nice. We’ve also been making the best salads with the lettuce and radish we bought.
Kohlrabi is my new favorite farmers market veggie of the year! I can’t get enough of it and can only find it at the farmers market, which makes it the perfect seasonal treat.
I’ve always been intrigued by squash blossoms but don’t see them often or know how to make them. They seem so fancy and delicate!
Also have never tried kohlrabi but would definitely love to give this a try!!
These sound delicious! It would be my first time to buy Kohlrabi, so I guess it must qualify for the “never buy, intimidated,” category.
I have tried many times to love turnips, due to my love of other root vegetables, but I just haven’t had them prepared a way yet that has made a fan. Eggplant is also one of those that I find difficult to prepare. I don’t think that I could live without juicy summer tomatoes or tender winter squash – YUM!
Kohlrabi is definitely my most intimidating farmers market veggie. Followed by black radish. This recipe looks perfect.
I love getting heirloom tomatoes, fresh rhubarb, lacinto kale and Swiss chard and winter squash from the farmers market. When I’m home I love getting marungai leaves, bitter melon, Chinese long beans, taro, kalabasa squash, green papaya, and a green Filipino squash that I can’t recall the name.
That’s a good thing that you share this recipe, because I’m precisely very intimidated by kohlrabi and I had plenty of it in my CSA basket… For the moment I tried your kohlrabi pizza and made an Iranian Richard and kohlrabi casserole, and had it raw in salads, but most of it is in the freezer, waiting for a solution…
Turnips baffle me – don’t especially like them raw – someone recently suggested mashed, but I haven’t tried it yet!
Artichokes are intimidating! All the spiky parts trying to stab me and thwart me from reaching the yummy heart…
Everything intimidates me because I can’t cook very well and I never know what to cook! However, I do love fresh tomatoes of any kind, for eating or cooking (or attempting to!) 🙂
Cant live without? Tomatos of any kind! Fresh or cooked, only literally everything intimidates me because I can’t cook very well!
I cannot live without zucchini! I eat at least two medium-sized ones per day. They so easily fit in many cuisines and recipes, and are so adaptable. I seriously cannot imagine a dish without zucchini. If it doesn’t have zucchini, I feel like a piece of my soul is missing! Hah.
Can’t live without garlic !
The veggie that intimidates me the most is fennel! I love the flavor, and even know how to cook it, but buying it at the market with all the fronds makes me feel like I’m committing to more fennel than I know what to do with, and I’m always scared of wasting it. My favorite is definitely summer corn though – such a treat.
Bittermelon is one veggie I’m always intimidated to work with.. but when done right it’s a great flavor addition! However, I could not live without beets! Even as a little girl I never argued about eating them.. I could pretend I had lipstick on!
This recipe made me so hungry reading it! So keen to drizzle that sauce on everything I possibly can!
Can’t leave without beets, wish I had more reason to try out okra.. definitely intimidating
Thanks for the kohlrabi recipe! It’s hard to choose which farmer’s market vegetable I couldn’t live without but I’ll say leafy greens – beautiful chard,, spinach, arugula, kale, and the variety of lettuces. So good!
Cannot live without mushrooms! I could truly eat any any and all kinds for all meals of the day. I love maitake, shiitake, and oyster especially. Even just with nothing more than a simply touch of ghee makes them perfect
Swiss chard, I don’t know why, but I can never figure out how to turn it in to something delicious. I can’t live without broccoli!
Hah! Kohlrabi is for sure at the top of my list of veggies that intimidate me. I think I’ve only ever eaten it once to my knowledge. I’m so intrigued by these fritters! Especially because I can easily adjust the recipe to fit my whole30 diet. I hope I win!
I adore fiddleheads as it brings back childhood memories spring foraging for these remarkable fronds in New Brunswick, Canada
So far I haven’t been intimidated by a vegetable.
I like the adventure of trying new foods!
I love eggplants but I feel like they can go wrong. I am slightly antimidated by bok choy!
One vegetable that intimidates me is okra and cheyote squash. Literally no idea what to do with either of those things! I cannot live without fennel bulb and tomatoes. Just made a salad with fennel yesterday and had the leftovers with toast and an egg this morning. Yum!
Radicco and dandelion greens always leave me stumped. Always up for trying new foods at market, just struggle enjoying the bitter greens once I get them home.
Market veg I can’t live without is actually a fruit. Lemons. I drink lemon water every morning and squeeze lemon juice on almost everything – fish, meat, poultry, roasted veg, salads, everything!
I find both parsnips and turnip intimidating. I can’t wait for tomato season, there is nothing better than a freshly picked tomato!
Kohlrabi intimidates me! But I know that it’s delicious and nutritious, so I’m so excited to try this recipe. It looks wonderful!!
I can’t live without fresh farmer’s market tomatoes.
Hello! I have loved reading your blog and following your Instagram account for years as a like minded chef and urban homesteader! After years of dabbling in the dirt, I have always been stumped on how to prepare Black Salsify, and have yet to have it in a way that I enjoy it. Would love to hear your thoughts, and of course, would love to get my hands on your beautiful book!!
The breadfruit at the market in Kauai is very intimidating! It’s the only vegetable that I know of which must be baked and then fried in butter before serving!
I bought and cooked rhubarb for the first time this season. I used it in a savory recipe and it was delicious!
It’s such a “normal” vegetable, but I can never seem to cook eggplant properly. Maybe I’ll tackle that one next…
I bought and cooked rhubarb for the first time this season. I used it in a savory recipe and it was delicious!
It’s such a “normal” vegetable but I can never seem to prepare eggplant properly. Maybe that will be the next one I tackle!
Garlic scapes are definitely this seasons must have! I’m pretty sure I’ve had them at least twice a day since I found them at it farmers market this year. I’m out on CT but we have a similar season to yours so I’m loving following you on Instagram to see what’s coming up in the next week or so…
I never know what to do with bok choy. But I couldn’t live without zucchini!!!
I never buy turnips because I don’t know how to make them taste good. I love buying fresh swiss chard. The beautiful colors call to me. And swiss chard is delicious 🙂
Love most all veggies, can’t live without tomatoes and squash/zucchini. Would love to win to get some new awesome recipes. Thx!!☺
I can’t live without radishes from my farmers market! Love them.
Artichokes got me like ♀️ I’ve never been great at whipping up a recipe with fresh artichokes. But my body can’t live without dark leafy greens and arugula! I’ve been a vegetarian most of my life (24 years or so) and my body feels depleted without them, even more so than when I’m low on protein!
Swiss chard intimidates me even though it looks beautiful! And I can’t live without onions and garlic- they go into every dish!
I CANNOT live without kale!!!! and garlic!
Another for the radish train! O_o
Cant live without fresh greeeenz. 😀
Okra and fava beans intimidate me but now that you’ve posted this I feel like I can give ‘em a better shot again thank you xxoo
Cucumber, but only because it hated me first. Other than that I love my veggies all of them. Sadly I do not have a farmers market within cooee but I do have a wonderful garden. So my favourite is the abundance a veggie garden gives you. I never understood recipes that asked for 6 of something until I found out what seasonal excess veggies really meant.
I’d say my “can’t live without” would be summer berries! Marionberries and boysenberries are some of my favorites.
I just can’t live without fresh Kale from the Farmer’s Market! I have currently developed an affectation for watermelon radishes but you can’t find them ANYWHERE here on Vancouver Island so I’m trying to grow my own. Anywho, Keep doing what you’re doing! You’re so lovely and inspiring!
xx Kasie
Jack fruit! I’d love to learn how to use it as a meat-substitute and I’m not even a vegetarian
Intimidating Veg:
mushrooms… I adore them, but I always seem to over cook them and they get gross and mushy.
I’d Die Without:
LETTUCE!!!! All the fresh crunch in my life!!! It’s so refreshing and light
intimidating….mustard greens. It’s always a random draw whether or not those buggers got some bite to them.
The two vegetables that scare me in cooking wise would be collard greens and parsnips. As for a vegetable that I absolutely have to have would be kale for sure.
A veggie I cannot live without is eggplant! I use to hate it as a kid, but now not a week goes by without a Nasu dengaku or eggplant curry!
Fennel. It looks beautiful. It smells delicious. I know people do stuff with – I even have recipes saved to use with it, but I just never buy it because I am intimidated by it. Isn’t it weird how a vegetable can do that?
Kohlrabi is definitely up there on the mystery list, Ian’s I never can figure out what to do with radishes beyond salad! Your recipe looks great though, keep up the good work!
Oh man I’m with some of the others, fennel is tough! I actually just found your blog by listening to you being interviewed on the podcast living home grown! Great resource for farmers market recipes!
I’m a big fan of kohlrabi, but I’ve never eaten it cooked. Julienned and marinated in an Asian style dressing or cut into batons and served with a fish based dip (salmon mousse or similar) is great. I live in a small village in the Loire Valley in France and my local organic market garden has wonderful kohlrabi in the spring — better than radishes in my opinion. I’ve kind of turned into their unofficial kohlrabi advocate. If someone turns up to their market stall and I’m there they will point any customers curious about the kohlrabi to me. ‘Talk to Susan — she’s got lots of nice ways to prepare it…’
Romanesco broccoli really intimidates me with its beauty. I always want to buy it, but end up just staring at it, instead.
I somehow always mess up artichokes!
A lot of your recipes have nuts in them. As someone who is allergic, do you have any advice on substitutions I could try to make these dishes safe for me to eat?
One farmers market veggie that intimidates me the most are garlic scampis! One I cannot live without are all types of tomatoes!
Cutting a huge Hubbard squash is intimidating to me. I always ask myself why the heck do I grow these monsters? But I love them once I get them opened and roasted.
A farmer (not Andrea) once told me to take blue hubbard squash outside and slam it down on pavement to get the first break. Cutting is simpler from that point. It’s a little unorthodox but it works. Hope that helps.
Just made this recipe from the cookbook last night. Delicious! We also love your Kohlrabi salad recipe….always a difficult decision which to make.
Love all veggies.
I find tomatillos to be very intimidating! I’ve tried making salsa with them (which hasn’t turned out great) and I’m just not sure what else to do with them. Thanks for all your inspiring posts- I get a CSA in Montana and love looking to your blog for new ideas on how to cook all my veggies!
Probably celeriac is the most intimidating. I know they are wonderful inside, but so gnarly and huge! My two favorites at Farmers Mkt are daikon and cabbage, because we don’t grow those ourselves, and I LOVE making kimmchis and krauts.
HI Andrea, Love your blog!!
Farmer’s Market Fava beans intimidate me!! I love them canned but the whole process for fresh ones seems intimidating. Someday I will conquer that fear. Until then my favorite farmer s Market veg is fresh asparagus!
Looking forward to trying the kohlrabi recipe….thanks! Artichokes stop me in my tracks every time! I love, love, love them, but don’t know what to do with them. You, your farm and Insta posts so are inspiring.
I love your emails, recipes. Any snap peas, fresh peas are vanishing acts in our house. My son, who is a chef now, grew up eating peas off the vine in my garden. They never make it into any recipe because they are eaten instantly!
Kohlrabi used to be a challenge back when I first started doing a local CSA, but now I have found some good recipes and will add this to the list. But the radishes and beets get me every time. Just not my favorites. But I dream about the tomatoes!
This is my favorite recipe in your book and your kohlrabi is the best I’ve ever had. I have no doubt you will be selling out of it every week!
Summer squash, actually. I have yet to find a recipe my whole family enjoys.
Radishes intimidate me – really! I love love love the zucchini abundance!
What a wonderful idea for Kohlrabi! Thanks for sharing!
Kohlrabi is well known here in Germany but mainly eaten raw or cooked with a creamy sauce and as a side dish for meat or sausage.
I feel most initmidated by celeriac and absolutely love beetroot, fennel, parsnip, tomatoes and cucumbers…and white an green asparagus.
I purchased DUTD a few weeks ago and LOVE IT! I’m glad to see another use for this veggie other than raw with a dip. We are CSA members and cabbage has been my nemesis. With your cabbage steak recipe, I’ve got that sucker licked.
I can’t wait to try this recipe, thank you! The one veggie I can’t live without is eggplant…YUM
congrats! i love all the weird veggies! and love turning people on to them…. kohlrabi is definitely a fave… and whole roasted celeriac is so cool… people are so surprised but love it 🙂
I would say Fresh Fennel and Kohlrabi are 2 veggies I never know what to do with them.
Thank you for all the generous shares, and for growing beautiful, nourishing food in a good way! I love veggies and farmer’s markets and eating seasonally <3 One veggie that i completely ignored for way too long is fennel. Maybe cos i'm not a licorice person, maybe cos i wasn't sure how to prepare it… but a friend served it up in a stir fry one fine day, and i was hooked! Happily,
Thank you for all the generous shares, and for growing beautiful, nourishing food in a good way! I love veggies and farmer’s markets and eating seasonally <3 One veggie that i completely ignored for way too long is fennel. Maybe cos i'm not a licorice person, maybe cos i wasn't sure how to prepare it… but a friend served it up in a stir fry one fine day, and i was hooked!
Thank you for all the generous shares, and for growing beautiful, nourishing food in a good way! I love veggies and farmer’s markets and eating seasonally <3 One veggie that i completely ignored for way too long is fennel. Maybe cos i'm not a licorice person, maybe cos i wasn't sure how to prepare it… but a friend served it up in a stir fry one fine day, and i was hooked! PS: my lil black barn cat's name is Kohlrabi 🙂
Love the cashew cream Andrea, and wondering if it would work as well with roasted cashews? Looking forward to trying kohlrabi for the first time! Always love your blog even though I have the cookbook
LOVE tomatoes and cukes from the farmers market! There’s not really a veggie (besides kohlrabi maybe) that intimidates me too much.
Oohhhh… looking forward to trying this one, Andrea! I love getting fresh beets at the markets, and can honestly say I’ve never bought a kohlrabi!
With my first baby on the way and being a vegetarian I am trying my best to eat well for the two of us (some days are better than others). I love visiting my local farmers market and I usually end up buying eggplant only to have it go bad in the fridge since I never quite know what to do. I love the vegetable, but it sure is intimidating!
Broccoli however is always a go to for me and one of my favourites (and I hope baby’s too)!
Fennel is most intimidating and beets are my favorite! Can’t wait to try this kohlrabi recipe, thanks for sharing! Love the photos you post and Cheers To Tumbleweed Farm❤️
I don’t know what to do with okra since I can’t handle it when its sooo slimy. I love summer peas though. Currently growing red ripper.
At the farmer’s market I typically go straight for the beets! Especially the candy stripe beets, it’s hard to find them anywhere else!
Thank you for the Kohlrabi recipe, that one is very tough to get so creative with. When I had a farm no one liked the kohlrabi. The other veggie i find difficult to be creative with is Mustard greens. Any ideas outside of salad for them? Love your Instagram and all the inspiration! We love our farmers and good food!
Fennel intimidates me for some odd reason. I loooove radishes when they are at their prime in season.
I would say that kohlrabi is most intimidating to me-so thanks for the recipe! As for a favorite…Broccoli is more of a grocery staple in our house that bread, milk, meat and cheese!
I’ll ALWAYS grab some broccolini or broccoli raab when it’s around at the markets. And the slender Japanese eggplants too. I’ve yet to attempt using bitter melons but I have the perfect recipe waiting 🙂 (Thanks for your wonderful blo and recipes!)
I can’t say that I’m intimidated by radishes but I never seem to use them well. But I can’t wait for the fennel every year!!
I just made these fritters but only had a sweet potato. Still turned out amazing. Thank you for the courage to try a veggie that I’ve passed over for too long!
Definitely intimidated by radishes…they’re sometimes too spicy for me! Totally love dill, basil, and kale!! You rock, Andrea!
Fennel for sure!
Garlic scapes used to intimidate me but I finally made pesto! I was worried my husband wouldn’t go for it but he likes it!!
I buy almost all my veggies at the farmers’ market and get around to trying most things. But I haven’t been brave enough to try the scary looking black radish yet. Can’t live without farmers’ market cucumbers.
I always want to buy squash blossoms because they are so beautiful! Never been able to figure out what I would want to do with them though.
I’m scared of the rutabaga! I’ve been learning to use turnips more, but rutabagas are still beyond me. Tomatoes, on the other hand, are the highlight of my summer! Sliced with salt and pepper on buttered fresh bread? Yum! A luxury that I enjoy all summer long 🙂 And we haven’t even mentioned caprese salad yet…
Jerusalem artichokes… Anything that Nama actually admitted made her fart is major scary!
Jerusalem artichokes. Anything that Mama actaually admitted jade her fart is major scary…
I love ground cherries!
For me its the Fennel! it looks glorious but what to do with it?
What kind of potato is recommended?