Scenario: Janelle and I on our standard one hour stroll at the Madison farmer’s market. So many vegetables…only so many we can eat before they go bad? So, according to my Instagram, I should be a 400 pound single woman surrounded by cupcakes and cats. 1. I like cats as much as I like sharks. Cupcakes on the other hand… Secondly, I always make sure my jeans button. That’s my queue. Sweatpants are confined to the four walls of my apartment, unless there is a fire alarm or emergency, in which case the sexy combination of sweatpants and retainers may make an appearance together. Although, I said button–which may mean seven squats of attempting to get them over my butt are necessary. Anyways, I do have a little thing for veggies. And I did promise that after my Paris, NYC and Brazil adventures, I would pay humanity a visit and get back to a food pyramid that excluded croissants, macarons and ice cream. I literally have no idea where I’m going with this. Oh, Madison farmer’s market. So I stick with my usual veggies here…tomatoes of all sorts (heirloom, etc.), beets, a zucchini the size of my arm (you think I’m kidding…), fresh basil, massive cucumbers, carrots, okra and peppers. Umm, I think that covers it. Well, until I saw some funky looking fuchsia ball…it was as if a purple cabbage got down and dirty with a beet and had a baby. I ogle it. It looks back. I turn to Janelle with a “WTF is that?” She doesn’t know. I ask the owner. He throws the word “kohlrabi” at me as if he’s telling me the sky is blue. I’ll take it.
Ladies and gents, I present you the kohlrabi. Tell me his mom isn’t a beet and the dad is a purple cabbage. I have a weird ass imagination, if you don’t know that by now…the weird is on you.
I did my research and decided not to let this beautiful, Essie-colored (Bermuda Shorts to be precise) veggie intimidate me. I cut it up into french fry shapes and decided to roast this baby.
Cut the kohlrabi into fry-shaped sticks, or cubes if you fancy that. I semi peeled it until I gave up.
Sprinkle with olive oil, oregano, basil, garlic, pepper, pink himalayan sea salt and parmesan.
Bake at 350 degrees for at least an hour. I always do a quick flash of broil at the end for a toasty finish.
I can’t pinpoint an exact flavor here. Someone described it as a cross between a potato and an artichoke heart although I’m not too sure I agree with that. Maybe some kind of hard hearts of palm crossed with…I don’t know. Give it a try. If you’re confused with life, theres nothing a little ketchup (relax, the high-fructose corn syrup free ones…) and dijon mustard can’t fix? I like trying new things. So…I did.
Next up: Okra
I don’t think this picture does these bad boys justice because in all seriousness…I’ve never seen an okra this big in my life. Usually, I’ll roast them in the oven, as I do with most of my veggies. But I decided to switch shit up a bit. So…I went for a dish with tomato sauce and a little creature that feeds off all the garbage of the ocean. Yep, shrimp.
It’s all about the fresh basil up in here. Oh, and a glass of white wine from the Loire valley.
Shrimp and okra:
Sautee the okra with some minced garlic and olive oil until slightly brown. Throw in the shrimp, pink himalayan sea salt, pepper, fresh basil leaves, some ground oregano and call it a day.
Okay, obviously I’m no Ina Garten or Paula Deen (no thanks to clogged arteries and butter overdoses.) And…Im all about whipping up a quick fixing with lots of flavor. So until I get really bored and have nothing better to do…the extent of these recipes will probably all take less than five minutes of prep time, less than eight ingredients and a quick cooking time.
That is all.