Time For Some Wonderfully Weird Recipes
We’re pretty darn lucky.
Lemhi County boasts a pretty impressive array of delicious and interesting local foods, produced in a very clean manner by our friends and neighbors. Recently, we’ve encountered some pretty remarkable (and sometimes very obscure) items at Lemhi County Farmers’ Market brought in by our bold and adventurous local farmers.
First things first. Milk does not strike most folks as bold and adventurous, but the way Michael and Jo Philpott of 45-North Farm do it is totally rebellious and cutting edge. They raise their animals for pastured milk, a small herd of goats, and one Jersey cow that they milk daily. I’ve witnessed firsthand the bucolic splendor of their adorable farm. Those animals romp freely together, cow(s), goats, and chickens alike, smiling in verdant pastures. The milk, be it goat or cow, is raw, unpasteurized, not homogenized. It is a totally different product than the regular ‘ol milk milk you’d find at a supermarket. Because of the cream content of this particular fresh, raw milk, it lends itself nicely to a homemade ice cream – Here are some recipes. Oh, and may I suggest that instead of sugar, try substituting golden & rich local Baker’s Honey, also available at the market practically every single week for an unmistakable honey flavor. Oh, and if you aren’t lucky enough to have an ice cream machine of your own, try this method.
Next up comes an ingredient I had never heard of before last week. One adventurous home gardener sharing her surplus with the community has been growing Perilla leaves. What would you cook with such a thing? I’m glad you asked. It seems Perilla leaves are an integral part of traditional asian cooking, like this recipe for a simple Korean mixed rice bowl, or Bibimbap (Hint: serve the ingredients all separate in the bowl, because the mixing together of everything with the egg is supremely satisfying.) I also hear, from an adventurous local customer, that these Perilla leaves make a pretty darn good addition to a pho….
And one last bizarre ingredient to round out the week: kohlrabi. This is a cruciferous veggie, related to cabbage, broccoli, kale, and the like. It is only really bizarre in looks, something like a mutant dreidel or escape pod device. The flavor is wonderful, with that characteristic brassica “mustard” bite, and a texture somewhere between a radish and a summer squash. I like to just sautee pieces of kohlrabi in a pan with some light oil and salt, but if you’re feeling adventurous, there are really a multitude of ways to prepare this remarkable garden veggie, just be sure to peel it completely before eating. For some reason, kohlrabi grows spectacularly well on our little valley, so I think we should all learn to love it – or at least not hate it!
Now get out there and make some weird and wonderful meals this week! I’ll see you all at the market!