Delicata squash and kohlrabi hash browns.

IMG_6276My first stop at the Collingswood Farmers’ Market is always Our Yards Farm to see what Farmer Julie has on offer.  She always has a beautiful display of locally (less than five miles from the market!) grown produce and herbs.  Her fresh herbs and herb bouquets are lovely and delicious.  I stepped up to the table and saw kohlrabi.  It looks beautiful but I didn’t really know what to do with it.  Another shopper was buying a bunch because she remembered eating it sliced with salt on it as a child in Czechoslovakia.  Since I am part Czech by descent, and was talking to this lovely woman, I decided to buy some and try it as she described it.  After all, I do eat raw potatoes with salt because my mother used to give it to us kids.  I like raw potatoes with salt!

When I was ready to prepare the kohlrabi I began peeling it, like Farmer Julie suggested and I tasted a piece with salt.  I liked it, but because it is more reminiscent of broccoli than potato, I realized my husband wasn’t going to like it at all.

I also had purchased the first delicata squash of the year from Flaim Farms.   Delicata is a winter squash with a delicate yellow orange flesh.  There is another recipe on this blog to roast slices of it.  But I was inspired.  Why not make “home fries” with the squash and add the kohlrabi?  Why not indeed.

So.  I peeled and sliced the delicata and the kohlrabi.

Cut up some beautiful green onions….available throughout the market.  And fried it all up together.  The kohlrabi is firmer than the delicata so put it in your frying pan first,  about 3 to 5 minutes earlier than the delicata squash pieces.  Then fry it all together for another 5 to 10 minutes until all of the squash and kohlrabi can be easily pierced with a sharp knife.

 

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