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.
Mmmmm I’d love to come to dinner! You’re not too late and I’ll be getting up the OLS post tonight!
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?
Mmmm. I’m imagining a bite of each, in turn. The kohlrabi sausage combo seems especially tasty!