It’s been a long, long winter. The holidays are long past, nothing much to look forward to winter-wise. I dream of Spring and Summer.
Although, living in North Texas, I suppose I don’t have much to complain about. We really get minimal snow and only have to deal with ice storms every once in a blue moon. However, this hasn’t stopped me from missing warmer times. I’m ready for Spring! So, so ready. I want to grill. I want to wear dresses. I want to pack my horrible, black marshmallow of a winter coat away for the next 9 months.
But the produce co-op shares aren’t paying attention. Last weekend I got the most gorgeous half-share from my co-op, Urban Acres. Yep, still filled with wintry goodness. 🙂
Amongst the baby bok choy, Texas Grapefruit, and big, bountiful bunch of kale, were these guys:
What are these?!
They are kohlrabi, aka “turnip cabbage”. They are really odd looking, no? I’ve never eaten one in my life….until last weekend. Both the bulb and the greens are edible. When preparing the bulb, it is necessary to peel the tough, fibrous, outer layer. The flesh of the bulb can be eaten raw, and is crisp and tangy. Think broccoli meets mild radish. Or something like that.
I decided to sauté the bulb with some potatoes that I also received in my share; when cooked, the kohlrabi bulb tastes reminiscent of a cooked broccoli stalk. I wanted to “high-class” these veggies up. Basil has yet to show it’s pretty little head, so I used the greens from the kohlrabi bulb to make a Winter Pesto using Sweet Basil Olive Oil from Texas Olive Ranch.
Kohlrabi Green Pesto – Makes approximately 3/4 cup pesto
Greens from 3 medium bulbs Kohlrabi
4 T. good quality olive oil (I used Sweet Basil)
1/2 cup raw almonds
2 T. water
1/4 cup Asiago cheese
Combine all ingredients in a food processor and process until mostly combined. (I personally love a more rustic looking pesto)
Kohlrabi and Yukon Gold Saute – Serves four
3 medium bulbs of Kohlrabi
2 medium sized Yukon Gold Potatoes
3 T. butter
1. Wash and scrub Potato. Chop into a medium dice.
2. Wash and peel Kohlrabi bulbs. Chop into a medium dice.
3. In a medium pan, melt 3 T. butter. Saute potato and Kohlrabi until tender and browned, over medium heat for approximately 10 minutes. When veggies pierce easily with a fork, remove from heat.
4. In a medium serving bowl, toss prepared veg with 3 T. Kohlrabi Green Pesto. Serve aside chicken, fish, or pork.
Since it is still too chilly outside for me, I decided to pan-fry some boneless pork chops on my stovetop. To set them apart, after seasoning with salt and pepper and pan frying them, I created a quick glaze using Orange and White Balsamic Vinegar, also from Texas Olive Ranch, mixed with some mango preserves I had made the day prior. Feel free to sub Orange Marmalade or Apricot preserves.
Glazed Pork Chops:
4 boneless center cut pork chops (about 1/2 inch thick)
Sea Salt and Pepper
Olive Oil, for light pan-frying
1/2 cup white balsamic vinegar, such as Orange & White Infused by Texas Olive Ranch
1 T. mango preserves OR orange marmalade OR Apricot preserves
1. Heat olive oil over medium-high heat.
2. Season pork chops generously with salt and pepper. Add to hot pan, cooking approximately six minutes each side. Remove cooked chops to a plate and cover loosely with foil.
3. To hot pan, add 1/2 cup vinegar, scraping up all the yummy browned bits left behind be the chops. Add in Tablespoon of preserves and cook over medium heat approximately 3 minutes, until reduced and syrupy.
4. Spoon thickened glaze over cooked chops. Serve and enjoy!
Just how many weeks until Spring????