this week in the CSA basket was kohlrabi?? as the other members came in to pick up their deliveries, i couldn’t help but notice that many of them were really excited over something i can hardly say. however, after a few google tries, i came up with something that looked like this:
what the h- is this thing? and more importantly, why are people talking the socks or stalks off it?!?
well as every veggie goes: it is either a root, shoot or stem..or leaf for that matter, and i decided to give it a try.
based on others telling me, i could eat it raw. so i did…
pretty good. like a mellower radish, but hardier and with a little more substance…ummm, ate our entire basket so i will have to tell you about cooking it for next week. i must say: great for a dip or snack…actually pretty dang good!
i have an overzealous rosemary plant that has taken over 1/2 of the small front of my yard. i have exhausted the “wrapped rosemary in twine” gift that everyone i know has received at least twice and the cooking it in every meal. love the plant, but i am getting a little over it, but the plant seems to keep getting bigger…..what do i do??
lately, i have been putting the plant’s hardy branches to work in a vase here at the store. i don’t know why i haven’t thought of this earlier, but this is the perfect use of just any plant that has had growth spurts, yet you just don’t want to give it up to compost.
the left is the rosemary, well over a foot high. the right is a handful of basil in a mason jar from our CSA basket a couple weeks ago, YES a couple weeks ago! both arrangements are easy to make and you can dress them up: pebbles in the vase, the occasional flower or a few strands of twine…or keep it simple like above. i must say, people have been complimenting them quite often because of their mouthwatering smell.
i love Avanti Cafe, it is by far one of my favorite restaurants. this small, unpretentious eatery brings back what REAL cooking is all about: seasonal, fresh, organic, healthy and most importantly, the preparation of food with love and artistry…a definite MUST for anyone who enters the Costa Mesa area of Orange County.
just last week, we went to Avanti for my monthly “best margarita on the planet” surprise when Mark (of Mark & Tanya, founders-food artists) brought out one of his latest creations: Pickled Guavas! (yes, you heard me correctly)
as a result of his over abundant guava tree, Mark decided to make use of the under-ripe guavas and prepared them as spicy, tangy, pickles which i have to say is the most interesting, delicious and complex tidbit that i really have no words for…they simply need to be eaten (although in small quantities if you don’t like the spice)!
this is true cooking for me. Mark’s use of the guava not only brought to the images of my new-found love of TOP CHEF , but a greater understanding of the chef as artist. an ingredient was provided (and how much more local can you get than in your yard!), and Mark created something that left an impression and discussion long after they were finished.
