Cabbage, Broccoli and Kohlrabi

This is a food ode to Foggy River Farms. My bookgroup enjoyed reading Lynda Hopkins book about the first year of farming for her and her husband Emmet. We met at Foggy River Farm for a picnic lunch and to meet the author.

I highly recommend reading Lynda’s book, Wisdom of the Radish. It is humorus, easy to read, and gives you a glimpse into what is involved with growing produce and bringing it to market. I particularly enjoyed her sections on their chickens and goats. I love shopping the Farmers Market and knowing who grew our food. This brings the experience even closer.

Besides offering us space and answering all our questions, they gave us some of the produce left over from the morning’s Farmers Market. I took cabbage, broccoli and kohlrabi – and here is what I did with it:

Autumn Slaw
¼ head cabbage, sliced thinly
1 cup broccoli flowerets and stems, chopped finely
1 small kohlrabi, peeled and sliced into small, thin pieces
½ pear, chopped
½ persimmon, thinly sliced (the flat, firm kind)
If you don’t have persimmon, dried cranberries are good
½ cup walnuts, chopped

Toss with your favorite dressing.
My dressing: 1/3 cup walnut oil, 1/3 cup white vinegar (or cider vinegar), 1/3 cup orange juice; optional seasonings:  1 clove minced garlic, sprinkle of celery seeds, sprinkle of ginger, sprinkle of fennel seeds

Last night I added goat feta cheese, because our dinner was light on protein.

For the bookgroup picnic, I cooked up two of the gorgeous winter squash that Lynda and Emmet grow. I had a kabucha squash and a blue hubbard squash.  I baked ½ of each (brush with butter and bake upside down at 350 degrees for 45 – 60 minutes, until soft).

With the rest of the squash, I made the African Pumpkin Stew that I’ve posted before, although this time I added a little peanut butter (2 tablespoons) and had chopped peanuts to sprinkle on. Also, I added a lot more water than the original recipe called for – enough to cover the squash.

Check out Lynda’s book, Wisdom of the Radish, and experiment with seasonal foods! It will help keep you nourished on these dark, cold days.

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