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blog: what i cooked this week

I wrote this blog from 2018-2020 to correspond with dishes I cooked at the St.Petersburg Saturday Morning Farmer's Market, to introduce market-goers to recipe ideas or foods they may not have worked with, and to feature in-season produce from our beautiful, local farmers.  I hope you continue to enjoy these recipes!
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12/20/2019

Lemon Poppy Kohlrabi Salad

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Kohlrabi season is upon us, and maybe you have wondered what the heck to do with this bulbous vegetable that you never see on any menu or grocery store shelf..

Kohlrabi is a brassica, the same vegetable family as broccoli, cauliflower and cabbage.  It is sort of the shape of a turnip, but with a thicker skin, and dark green leaves similar to kale.  The leaves are some of my favorite greens - you can cook them exactly like kale, and they hold up well in stews and stir-fries.  The raw, crunchy flesh of the kohlrabi is mild and watery, something in-between a radish and jicama.  It is just as good roasted as it is raw.  

For this dish, I wanted to use raw kohlrabi in a simple salad that can go with any meal.  I paired it with pink pickled daikon cut into matchsticks, and poppy seeds, mainly because I knew they would look so good together!  The pickled daikon, from St. Pete Ferments, gives a mild, salty flavor to the salad.  The arugula gives a little peppery bite, the orange adds sweetness, and the lemon dressing ties it all together.  
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Lemon Poppy-Seed Kohlrabi Salad

1 bunch of kohlrabi (3-4 bulbs)
3 C arugula
1/4 C pickled daikon (from St. Pete Ferments), sliced into matchsticks
1 orange, peeled, sectioned and quartered
1 lemon, juiced
Extra virgin olive oil
1-2 t poppy seeds (optional)

Take the leaves off the kohlrabi, and save to use them in another dish as you would any green, like kale.  Peel the kohlrabi, and slice into thin rounds or use a mandoline.  Then cut the rounds in half, and then thirds in the opposite direction, so you end up with thin, bite-size pieces.  
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Combine kohlrabi, pickled daikon matchsticks and orange pieces in a bowl, season with lemon juice and poppy seeds, and toss.  Then add the arugula and olive oil to taste, toss again, and serve.

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    Max Lewis is a licensed Acupuncture Physician in St. Petersburg, FL.  Previously, she co-owned and operated a much loved vegan/vegetarian/macrobiotic restaurant called Tofu A Go-Go! in Provincetown, MA.  Her experience and knowledge of food and natural healing eventually led her to pursue a career in acupuncture and Chinese herbal medicine.

    She firmly believes that going to the farmer's market and buying and cooking fresh, locally grown vegetables, is one of the best things we can do for our health and wellbeing.

    This blog brings you Vegan Dishes by Dr. Max, from the Taste Cart at the Saturday Morning Market in St. Pete featuring seasonal organic and abundant produce, grown by our very own local farmers, and recipes of What I Cooked This Week.  Enjoy your vegetables!

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