Thank God for an overcast day. Well, it has been going in and out but it is much cooler. This morning I had a chance to meet up with Elaine from The Italian Dish at our local Farmer’s Market. We found out a few days ago that we lived in the same area and never knew. How wild is that? She has an amazing blog with beautiful pictures and recipes. We both walked around the market wondering what tantalized usand what would inspire our dinner.
It was nice to chat while we decided what fruits and veggies to buy. I know that my veggie department has been dwindling so I knew I had to pick up some greenery. The seedless cucumbers called my name, so I bought 2. The green leaf lettuce also looked great so I bought a head along with some swiss chard. I am thinking of making a swiss chard lasagna tonight. Sounds great eh?
The fruit choices looked amazing.
I had to refrain because I still have lots of blueberries and cherries at home to consume. Don’t you find it hard not to buy fresh produce when it is just staring at you so beautifully?
I also bought some great small red peppers. They look ideal for stuffing!
The kholrabi looked wonderful but I know I still had 2 at home.
Speaking of kholorabi, I had 2 purple kholrabi that I bought from the Holland Farmer’s Market a while back and I used them in a meal last night.
Has anyone else ever eaten this veggie?
I was first introduced to it while in Germany and I ate it raw. It was crunchy and tasty and best when sliced straight from the fridge.
Last night was a quick meal that required hardly any cooking at all. I had prepared some baked beans the previous night that had been refrigerated and I made a quick slaw using carrots and kholrabi.
What are the benefits of kohlrabi? It is a German turnip and is in the same family as wild cabbage. It almost tastes like broccoli stems. If you have ever made a slaw with broccoli stems, then you will have no problem loving the flavor of Kohlrabi slaw. This vegetable is high in fiber and a great source of Vitamin C and potassium.
Last night’s meal was FULL of fiber and a well-combined meal. I picked up some low-carb wheat tortillas which had more fiber as well. Once I warmed up the beans, I added it to a warm tortilla and topped it with the kohlrabi slaw and wrapped it up and sliced it. Dinner was served.
The baked beans were also a very easy recipe and full of flavor. I used canned beans for a quicker meal but I will make crockpot baked beans next. Make this for lunch or for a quick dinner because there will be little clean up. Enjoy!