by Native Foods Cafe
8 am Saturday morning: Rush through my workout, thinking about all those wonderful veggies/fruits NOT in my re-cyclable Native Foods Cafe bags…
8:30 Forget the shower—I want tomatoes, something pickled, black Italian plums
8:45 Out the door with my daughter—hey, she's great at carrying bags and I bribe fresh Apple Cider
8:50 Lincoln Park Green City Market, Chicago—-heaven
8:51 What is this? What can I do with it?
Apparently, just peel it and slice it think and squeeze lime I am told. According to Wiki: Kohlrabi (German turnip) (Brassica oleracea Gongylodes group) (Olkopi in Assamese and Bengali) is a perennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.
8:53 Who can pass on perfectly pickled beets, sauerkraut and the season's last heirlooms?
The Kobra—Photos courtesy of Native Foods Cafe, chicago vegan
9:13 LUNCH! Well, we sampled but it held up fine until afternoon in fridge
Photos courtesy of Native Foods Cafe, chicago vegan