kielbasa; kohlrabi ‘fries’, micro radish green; wilted mizuna


The meal, at least for us, combined the familiar, the not-entirely-unheard of, and the prettty new.  Kielbasa has often shown up on our table, mizuna has made a few appearances, although in different forms, but, while I’ve roasted kohlrabi, and braised its greens, I had never pan-roasted it before.

The recipe I followed for the kohlrabi came pretty straight from Martha Rose Shulman in the New York Times.

  • a one-pound link of spicy pork kielbasa from Tamarack Hollow Farm, boiled in one piece
  • three purple kohlrabi from John D. Madura Farms, cut as fries, seasoned with salt and tossed with some coarse stone-ground flour, spread onto a slightly-oiled (2-3 tablespoons) large cast-iron frying pan (in 2 batches, if necessary to avoid crowding), fried over a medium-high flame for about 5-6 minutes, or until browned, turning once, removed, dried on paper towels, tossed with ground cumin, served sprinkled with some ‘Hong Vit‘ micro Asian radish greens from Windfall Farms
  • mizuna from Lani’s Farm, very slightly wilted in a pan in which 2 halved garlic cloves from John D. Madura Farm had first been allowed to brown slightly in a little olive oil, then seasoned with salt and pepper and served drizzled with a bit more oil
  • the wine was a French (Rhône) red, the gift of a friend, Belleruche Côtes-du-Rhône 2012 (this particular vintage used 70% Grenache and 30% Syrah)
  • the music was Q2 streaming