Just this week at the ORR Farmer's Market, I talked to Zack from Lucky Field Organics who encouraged me to try kohlrabi. He suggested several ways to prepare it before sending me on my way with my purchase. I took mine home, peeled it, sliced it thin, and cooked it in a cast iron skillet in a little olive oil. The only seasoning was a little salt and pepper. Even though I need to perfect my cooking technique, my son still loved it! Next week I'll buy another one and use it in an Asian style slaw also featuring a lovely savoy cabbage from our garden. If Zack had not suggested kohlrabi and offered cooking tips, I would not have bought it. This is the kind of service and interaction you can expect from a farmer's market.
(If you're fairly skilled in the kitchen, it truly takes 30 minutes from start to finish. If you involve your kids in the cooking, as I suggest, it will take longer!)
Fresh Tomato Sauce over Pasta
An onion or two, sliced thin
Chopped garlic (I used 5 cloves, but we LOVE garlic)
fresh basil leaves, torn or chopped (I used roughly a cup, maybe more)
Olive oil to saute the onions
grated Parmesan or Romano cheese (optional)
your favorite pasta
With fresh ingredients, it's almost impossible to mess this up, so don't worry about exact measurements.
- Cook the garlic for 2-3 minutes, then add the tomatoes.
- Salt and pepper to taste (likely very little, if any will be needed)
- Drain the pasta. Serve the pasta with the sauce and a sprinkling of grated cheese, if desired.
Are you a locavore? If so, what region or country do you live in? Are there times when eating locally is harder for you (such as winters here)? If you're not a locavore, would you consider trying to eat more locally? What roadblocks might you face? How might you work through them?