Here is some kohlrabi from my little garden. Uncooked, the skin is quite purple. Pictured here after a half-hour in the steamer, it has developed a creepy translucency to its peel, making it seem to me not so much food-like as Roswell-artifact-like.
But hey, peeled, heavily buttered, and lightly salted, it provided delight. I gave Erin and Jill a little each; both asked for more! It reminded me of boiled, buttered, and salted cabbage, and also made me think a little of well-cooked broccoli.
My Granny always made cooked cabbage. It stunk up the entire house and looked like a slimy, yucky mess, but yummmmmm did it taste good. I wonder what I could call it to get Easton to try it if I made it?
ReplyDeleteGardenfresh Softball Monsterfood, perhaps.
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