This weeks Bread Special: Sesame Seed Sourdough The Montana II (100% Timeless Foods Farro)
Our Farmers Markets are full of treasures! Besides all the artists that are selling their incredible work at the Bozeman Farmers Markets the farmers in the Gallatin Valley never cease to surprise me with their selection of delicious and beautiful vegetables. They are food artisans that make things grow in harsh places! The last few weeks I have found myself reaching for one of the most under rated vegetables that I personally love so much, Kohlrabi! These purple skinned (sometimes light green), juicy, crunchy and tasty globes make the best sandwich topping! I grew up eating kohlrabi but only cooked to buttery perfection. Lately I have been eating them raw and I am so in love with it! Here is my simple recipe:
Kohlrabi Open Face Sandwich 1 Kohlrabi 3 slices of Montana II Bread Grassfed Butter Parsley Sea Salt
Peel the kohlrabi taking off all the skin and any woody looking parts. Slice into thin rounds, I often use a cheese slicer to do that. Chop the parsley or just rip it with your fingers into little pieces. Butter the bread and top with the kohlrabi slices, parsley and sea salt! Enjoy!!
Kohlrabi slices also make a great addition to any regular sandwich you are making, they add crunch and juiciness with out making the bread soggy and an unexpected flavor that goes with almost everything! If you have any slices left over they taste great dipped in Quark with herbs or cut up into cubs and added to your salads.