Cooking for two, I grabbed kohlrabi from Thistledowne Farm and a small bunch of brussels sprouts from Pleitez Produce to make a delicious and seasonal side dish. Here’s how it came together:
Pan Roasted Veggies:
1 tsp olive oil
2 tbsp cubed pancetta
1 tbsp butter
1 kohlrabi head
8 brussels sprouts, halved
1 tbsp apple cider vinegar
salt & pepper
Start by removing the stems and leaves from kohlrabi and peeling outer layer. I used a paring knife and trimmed the outside much like I would a mango (trim the bottom to create a flat surface to stand veggie upright, use knife to trim about 1/4 inch off flesh, working from the top of the veggie down and rotating until all exterior is removed). Cut into bite sized pieces that are roughly the same size as the halved brussels sprouts.
Add tsp olive oil and pancetta to a skillet over medium heat to brown. Once a good color has formed on the pancetta, transfer to a plate to reserve and drain excess grease. Add butter to the same skillet and transfer brussels sprouts and kohlrabi, season with salt and pepper. Using a spatula, move the vegetables around to coat all in the butter and pancetta drippings. Continue to cook for 6-8 minutes, stirring occasionally to develop caramel color. To finish, lower heat, add apple cider vinegar and a few dashes of hot sauce and add the pancetta back into the skillet. Toss to coat and serve warm.
We also picked up a quart of Apple Cider from the Thistledowne booth (cider from Morris Orchard in Monroe, VA) for Hot Spiced Cider (cider + Captain Morgan’s + cinnamon + cloves + warmed on the stove = delicious) and a half loaf of 1/2 Whole Wheat bread from Norwood Cottage Bakery, whose last SOTJ market appearance was last Saturday. Not to worry though, they now have two online ordering options for Fall and Winter, be sure to check out their website for more details.