As the weather turns decidedly colder and the nights grow long, we turn to our fall brassicas and chicories for fortification and sustenance. The cauliflower! How white and sweet and blooming! The hardy radicchio with layers of gorgeous deep red color! The truly enormous collard greens that stand so tall in the field! The big purple and green cabbage plants that shine with dew under the morning sun! The fair, swelling kohlrabi!
If you aren't familiar with how to prepare some of these unique vegetables, we encourage you to try something new this week! One of our CSA members sent us this simple kohlrabi and carrot salad as a great place to start. We also appreciate recipes that pair our love of brassicas and our passion for fermentation, like this charred cabbage with kimchi and this buffalo cauliflower (using SriRAWcha, our fermented hot sauce!).
Whether this is your first time trying them, or you're already well acquainted with our cruciferous friends, we hope you invite some fun and creativity into your meal planning this week! Brassicas also do well in storage, so now is a great time to order extra and stock up for the cold months ahead.
Enjoy!
