{"id":7275,"date":"2016-03-03T18:56:23","date_gmt":"2016-03-03T18:56:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7275"},"modified":"2016-03-03T18:56:23","modified_gmt":"2016-03-03T18:56:23","slug":"kielbasa-kohlrabi-fries-micro-radish-green-wilted-mizuna","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7275","title":{"rendered":"kielbasa; kohlrabi &#8216;fries&#8217;, micro radish green; wilted mizuna"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/kielbasa_kohlrabi_mizuma.jpg\" rel=\"attachment wp-att-7278\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7278\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/kielbasa_kohlrabi_mizuma.jpg\" alt=\"kielbasa_kohlrabi_mizuma\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The meal, at least for us, combined the familiar, the not-entirely-unheard of, and the prettty\u00a0new. \u00a0Kielbasa has often shown up on our table, mizuna has made a few appearances, although in different forms, but, while I&#8217;ve <em>roasted<\/em>\u00a0kohlrabi, and braised its greens, I had\u00a0never pan-roasted it before.<\/p>\n<p>The recipe I followed for the kohlrabi came pretty straight from <a href=\"http:\/\/cooking.nytimes.com\/recipes\/12350-kohlrabi-home-fries\">Martha Rose Shulman<\/a> in the New York Times.<\/p>\n<ul>\n<li>a one-pound link of spicy pork kielbasa from Tamarack Hollow Farm, boiled in one piece<\/li>\n<li>three purple kohlrabi from <a href=\"http:\/\/johndmadurafarms.com\/\">John D. Madura Farms<\/a>, 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),\u00a0fried 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\u00a0\u2018<em>Hong Vit<\/em>\u2018 micro Asian radish greens from Windfall Farms<\/li>\n<li>mizuna from Lani&#8217;s Farm, very slightly wilted\u00a0in a pan in which 2\u00a0halved garlic cloves from\u00a0John 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<\/li>\n<li>the wine was a French (Rh\u00f4ne) red, the gift of a friend, <a href=\"http:\/\/belleruchewines.com\/wines\/belleruche-rouge\/\">Belleruche C\u00f4tes-du-Rh\u00f4ne<\/a> 2012 (this particular vintage used 70% Grenache and 30% Syrah)<\/li>\n<li>the music was Q2 streaming<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The meal, at least for us, combined the familiar, the not-entirely-unheard of, and the prettty\u00a0new. \u00a0Kielbasa has often shown up on our table, mizuna has made a few appearances, although in different forms, but, while I&#8217;ve roasted\u00a0kohlrabi, and braised its greens, I had\u00a0never pan-roasted it before. The recipe I followed for the kohlrabi came pretty &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-7275","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7275"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7275\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}