We asked our farmers to send us their favorite recipes using farmers' market fruits and vegetables—whether it's a favorite "go to" meal, something that they make only when a certain fruit or vegetable is at its peak flavor, or an old family favorite that's been handed down to them. This one comes from Victoria of Laurel Glen Farm in Shelton, CT and it uses summer squash and zucchini, which are both plentiful early in the growing season. This one is super-easy and would be a great side dish or a light meal. They're even good the next morning reheated and topped with a farm-fresh poached egg.
Move over kale chips, kohlrabi is in season! Kohlrabi lands somewhere between a radish and a turnip, but don't be fooled by this odd-looking vegetable. It's a versatile member of the cabbage family and its crunchy, mildly spicy flavor can perk up a variety of dishes. It's also bold enough to stand on its own in a salad, slaw or soup, fried up in fritters, roasted or baked into chips.
These thinly sliced kohlrabi rounds make an excellent "chip" to dip in zesty garlic pesto or in creamy hummus. Who says snacking can't be healthy and satisfying at the same time?
The Monroe Farmers' Market is open June–October and offers fresh, locally-grown produce, baked goods, prepared foods and hand-crafted specialty foods to Connecticut locals.