Hi Everyone. We just enjoyed a pretty nice long weekend. I am posting our photoparade for it, but I will admit there aren’t as many pictures as you’d expect. For one, I was sick for most of the weekend and not quite up to my photo-taking self. And two, this week contains Theresa’s Birthday, and so we went out to eat twice this weekend to celebrate. I didn’t take the camera…. Birthday meals were to be enjoyed without my constant snapping of pictures. So, here is out photo-parade:
Since there are not a ton of photos to share, I thought I’d share a recipe for Kohlrabi that I have been wanting to share. Kohlrabi is one of those funky looking vegetables that you’re unlikely to eat unless you’ve been properly introduced, through a CSA, friends, or family. Otherwise…. well, look at it. You have to be adventurous. Every year, CSA members are always asking, “what can I do with Kohlrabi?” or ” I have tried doing X to it, and still don’t like it.”
Kohlrabi tastes like sweet and mild broccoli stems in my opinion, but the texture is what drives me wild. Raw, it is deliciously crisp and crunchy. Every time people say they haven’t figured out how to eat kohlrabi, I always ask: “did you just try eating it raw?” The answer is usually “no.” So, if you haven’t tried it, try it raw. It’s a great veggie to slice and use to dip into a bean dip or into many sauces. Or sprinkle on salads….
Well, a little while back, we tried a recipe out of our Asparagus to Zucchini cookbook (a really good CSA cookbook) that I think is the best way to try kohlrabi if you’re new to it, or if you have yet to find a way you like it. A true crowd pleasing kohlrabi dish, if there ever was one. It uses kohlrabi raw (in one of its best forms, in my opinion) and is just a lovely dish. So, all those Red Fire Farm Deep Winter CSA members out there that have yet to touch that strange looking green vegetable in your fridge, this is for you.
Wheatberries with Kohlrabi and Chermoula Dressing (serves 4) our rendition of the recipe from MACSAC in Asparagus to Zucchini:
- 2 tsp of minced garlic
- 2 tbsp of minced cilantro
- 2 tbsp of minced parsley (optional)
- 1 tsp paprika (or chili powder)
- 1/2 tsp of cumin
- 3 tbsp lemon juice
- 4 tsp olive oil
- 1-2 cups of cooked wheatberries, spelt berries or any other of your mild favorite whole grains, or as the original recipe called for: couscous.
- 2 cups of peeled, diced kohlrabi (make sure when you peel the kohlrabi you cut enough of the thick skin away to remove all the long fibers) I just used one big kohlrabi and that was an appropriate amount.
- 1/2 cup of diced radishes (optional- we actually haven’t tried this, but is suggested in the original recipe)
- 16 kalamata or oil cured black olives (optional, especially if you include feta)
- 1/2 cup of crumbled feta cheese
- Mix garlic, cilantro, parsley, paprika, cumin and salt and pepper to taste.
- Stir in lemon juice and olive oil.
- Toss this mixture with the grain.
- Bring to room temperature and toss with kohlrabi, radish and olives.
- Serve with sprinkled feta cheese on top.
Since we were planning to go out to eat two times this week, we stocked up on items that did not count towards any slots (since two meals out removes all of our unprincipled food slots for the week). So, as you can see, we got a lot from the Wayland Winter Market.
We managed to accomplish a lot Saturday. We went to the winter market, and tortured our cat with some scarves, sunlight and photo-op moments before running off to Henrietta’s Table to eat a big midday brunch before going to a theater performance. I did not document our brunch, but needless to say, brunch at Henriettas Table is certainly nothing less homey, delightful, local, and absolutely delicious than its dinner fare. I totally recommend it. We got the three course special, which included a starter, entrée, and dessert. Needless to say, that was all we needed to eat for the day. We weren’t hungry when we got home that night, which is very surprising for us.
Sunday was less productive. I don’t remember what happened, I was pretty sick that day with a cold. I do remember that I put the ginger from Old Friends Farm to good use in a lot of ginger honey tea…….As far as my camera documents, nothing much happened until Sunday dinner. Theresa whipped up a tried and true curry dish.
Theresa made these amazing two way blueberry maple muffins. She followed a simple whole wheat and oat muffin recipe from Nikki and David Goldbeck’s American Wholefoods Cuisine, but then she added dried blueberries, into the batter along with maple syrup. To make it ‘two ways’ we put a generous dollop of blueberry jam on top and sprinkled it with maple sugar.
After this, we ate leftovers for lunch and had dinner out at Lumiere in West Newton as our final celebration for Theresa’s Birthday. We had not gone to Lumiere before, but had heard about a ONCE event taking place there, and become aware that a delicious tasting place existed in West Newton. I will briefly review the restaurant, since I think it definitely merits it.
Lumiere is a SOLE food restaurant, serving up Sustainable, Organic, Local and Ethical food. That pretty much sums up our food challenge principles…. well almost. So, we arrived at Lumiere, which has the ambiance of a pretty upscale place (nice and not overdone, though) and it certainly attracted the more upper crustians of west newton (our neighboring table guests appeared to be richer than sin: “the Breakers is just not what it used to be.”)
Nonetheless, we began our dinner with a compliment from the chef of wild mushroom soup served with olive oil in little espresso cups. Very nice presentation, and pretty damn good wild mushroom soup ( it was light enough that the olive oil gave it the richness it needed). The next item that we shared was Gilfeather Turnip Soup served with a garnish of candied walnuts and sherry-molasses vinaigrette. It was a good cream of root vegetable soup, with a very appropriate garnish, but nothing too unique. What really shined was our entres. Theresa had Maynard Shell Fish Boulliabase with lots of very fresh delicious creatures, in an amazingly rich Roasted Fennel, Saffron Rouille. I got a Vermont Veal Pave served on top of cattle beans and winter vegetables. Now, pave is what I know to be something like a dense creamy pie like thing (like the amazing pumpkin pave’s that are served at Clearflower Bakery during the fall). Well, the veal was sort of made into just that. Slowly braised veal, tenderly melded into a block (yes, think like a piece of pie) and seared with mustardy seasonings. Oh my, was it delish. A very nice novel treatment of this already delectable meat. The beans and winter vegetables were cooked in a lovely rich broth that brought it all together wonderfully.
We splurged and got two desserts one was a chocolate mouse with caramel, and well, you get the picture, a divinely rich chocolate dessert. The other was a goat cheese parfait with a maple fruit compote, and almonds. The goat cheese parfait was excellent. It was another testament to the idea of taking strong dairy products (just like Sofia’s goat/sheep yogurt) and pairing it with sweeter items to make a very novel and tasty concoction.
The event was a very special occasion, and that was just what Lumiere did. It definitely stayed true to its SOLE food roots, with all of its menu items traceable (although the white bread…..) and even some recognized by us from our local fooding. The service was great, and the atmospheres was nice, and the food was really quite splendid. We were very happy to have tried it. I can only imagine what the ONCE event will be like there.
So, that was it for our weekend. I hope everyone else had such a nice time.
I will leave you with another one of Fitzwilliam’s shots from our scarf photo session.