Sit back and enjoy food, topics and trends that start on California farms and ranches. take 5
California is known for growing some of the most popular winter vegetables, such as broccoli, lettuce, spinach and cabbage. But also found growing in the fields this time of year are some less- familiar foods you may have never tried. Some originated overseas and followed immigrants to the Golden State and others were enjoyed by Native Americans. So, this winter, ditch your comfort zone and try one of these five suggestions. You may just discover a new favorite! (To learn about how more common winter vegetables are grown, see Ask a Farmer on Page 40.) Try it —you just may like it
1. Kohlrabi
A European native, kohlrabi is related to cabbage, broccoli, kale and other cruciferous vegetables. The sweet peppery flavor has been compared to broccoli stems, with a hint of radish and cucumber. To prepare it, first cut off the tough skin. Much like a potato, the flesh can be boiled, steamed, mashed or roasted. Raw, the crunchy bulb can be made into a slaw, added to salads or dipped in hummus. When buying, pick bulbs that are small and firm.
2. Gai lan
In the same species as kohlrabi is gai lan, also known as Chinese broccoli. Popular in Asian cuisine, it’s a sharp-tasting leaf vegetable similar to collard greens but milder, with thick sweet stems and tiny florets. It’s commonly stir-fried with ginger and garlic, or boiled or steamed and served with oyster sauce. Use it in any recipe calling for greens or broccoli. You may be more familiar with broccolini, which is a hybrid between gai lan and broccoli.
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January/February 2023
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