At The Dupont Farmers Market-January 27, 2008 aka;Help Me Eat My Vegetables!
The sunshine kept the blankets off of the vegetables at Next Step Produce* today. Although their setup is only a quarter of it’s size during peak season, the vegetables are probably the most popular at the market. Today I picked up 2 heads of tat soi, a bunch of kohlrabi and a daikon radish.
The daikon radish is currently in a pot of chicken soup-along with some of it’s greens. I figure the radish is similar to a parsnip, so what the heck. As for the kohlrabi, I asked someone from the farm how to prepare it and she responded “Eat it raw or in a salad-it’s good on it’s own”. A gentleman next to me rolled his eyes in a “they are soooo good” kind of way and let me know that the greens are delicious too (I always love to hear that). The tat soi is so lusciously deep green I had to buy some after eyeing the cruciferous balls for some time.
Now if anyone is familiar with and has recipies/ways to use the kohlrabi or tat soi-I’d love to hear about your experience and advice!
Waterview Foods-from the Eastern Shore- had fresh brown eggs for $4 a dozen. This is my first purchase of these eggs and I’m wondering if there is a difference from these and the brown eggs I get from Safeway. I know they’re fresher, so I won’t attempt to hard boil any of them for at least 2 weeks-but will they be better? We’ll see.
A visit to Firefly Farm’s cheese stand gave me a taste of one of their newer cheeses- New French, which is a St. Andres style cheese. St. Andres is a soft ripened triple cream cow’s milk cheese in a washed mold rind. It’s style is similar to brie and camembert, but taller and to my palate, more funky/stinky. I bought a wedge-approximately 1/2 to 2/3 lb. for $9. I’ll let it soften and spread it over pieces of rosemary-Italian bread from Atwater’s Bakery.
On a healthier note, I picked up Pink Lady and Cameo apples from Spring Valley Farm. Both varieties are a nice balance of sweet and tart. I think I’ll pair one with the cheese. Of course that’s like Paula Deen topping off a 3 butter stick cobbler with fresh whipped cream and a sprig of mint because, you know-greens make the dish healthy.
Denial. It’s not just a river in Egypt.
Until my next market report, eat local when you can.
*Next Step Produce is at the Dupont Market every other Sunday. I’m not sure if that’s just for the winter or year round, just fyi.
Were’t those open heads of tat soi stunningly beautiful? I’ve only ever seen it tied up into a bunch . . . much like its sister Chinese greens were yesterday. I couldn’t resist buying a few different types of greens from Next Step . . . including a head of tat soi. But I haven’t yet decided what to do with them. I’ll figure it out and blog about it later this week. Cheers.
I’m looking into it as well. I’ll post and let you know. Together, we’ll come up with some preparations!
Hmmm. I usually find that if I’m using fresh eggs in baking, I can/ should slightly reduce the amount of eggs I use. On the other hand, they make beautiful! meringues. They’re stiff enough on their own to make the texture fabulous.
Thanks Tanya. I’m looking forward to cracking some open and scrambling them up. It’s a good way to get a sense of how fresh and tasty they are.
Raw kohlrabi is good chopped into chunks and tossed with some lime juice and chili powder. This slaw recipe is also tasty: http://www.slashfood.com/2005/09/04/no-longer-a-kohlrabi-virgin/
I also like to hollow them out, stuff them and bake them.
Ooooh, stuffed sounds good! I”m looking forward to trying them-tommorow
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