One Local Summer 2009, Week #8

This post is so late that I will be truly surprised if it makes it into the weekly round-up at Farm to Philly. I will also be forever indebted to my regional coordinator. (Wanna come to dinner?)

This week’s One Local Summer Challenge meal celebrates the grill: grilled sausage, portobello and kohlrabi slices.


  • grilled sweet Itailian sausage, from Ox Hollow Farm
  • grilled portobello mushroom, from Massachusetts (an unknown farm, but within my 100) courtesy of Holbrook Farm
  • grilled kohlrabi slices, from Missy’s (because another customer waiting in line said you could cook it that way)
  • and pan-sautéed radicchio, also from Missy’s using my default method for cooking greens. (Not being a great fan of salads, I sautéed the radicchio just to see if it could be done. It can. A tad more bitter than say, frissee, but all in all, not bad.)

To grill the vegetables, I put some olive oil, salt and pepper in a ziplock bag and shook the veggies until coated—no other marinade ingredients.

3 thoughts on “One Local Summer 2009, Week #8”

  1. Another idea for preparing kohlrabi! I’ve only really tasted it this summer, and so far only raw. How does the taste compare when grilled?

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