Tuesday lunch includes:
Blanched, well-drained (wrung) and chopped watercress with black sesame seeds and a drop of soy sauce
Baked turkey-flax-onion-oatmeal (steel-cut)-carrot meatballs
Red grapes (not shown)
I did not receive a call today from her school – so I am hoping the topical cream, chewable anti-histamine, and probiotics are starting to work… Hopefully not just a placebo effect…
Just a quick note…
I have been eyeballing this strange-looking vegetable for the past week – and I finally asked Tina, one of the co-owners of Makinajian Farm, as to what this alien looking item was.
“Kohlrabi,” she told me. “We peel it, slice it and eat it raw,” she added.
I was a bit apprehensive, but the folks at the farm have never steered me wrong. I bought a bunch of white ones – and brought them home. I peeled the leaves off, and then I peeled the thin skin off, and cut it into thin slices.
The kohlrabi slices were mild, sweet, and crispy, almost like an apple. The taste was faintly reminiscent of a broccoli stalk mixed with raw turnip, and it was delicious. I sometimes slice up daikon to munch on – and these can be peppery hot sometimes, and I had expected a similar bite from the kohlrabi. I offered them to my girls and to my mother in law – and all of them munched away on our newfound favorite vegetable.