2 (3 if small) Kohlrabi

1 medium onion, diced

1 tsp Salt

4 Tbs Butter or light oil

1 TBS Herbs (Thyme, Chives, Sage, etc)

Grate kohlrabi, place in colander & sprinkle with salt.  Let stand 30 minutes to drain.  Heat butter over medium heat, add onions.  Sauté onions a few minutes.  Stir in kohlrabi, reduce heat to low, cover & cook 10 minutes.  Increase heat to medium and cook 2 minutes.  Remove from heat and stir in fresh herbs.  Makes 2-4 servings. 

Crunchy Top Rhubarb Muffins

• 2 1/2 cups flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/4 cups brown sugar

• 1/2 cup vegetable oil

• 1 egg

• 1 teaspoon vanilla extract

• 1 cup buttermilk

• 1 1/2 cups diced rhubarb

• 1/2 cup chopped walnuts

• 1 tablespoon melted butter

• 1/3 cup white sugar

• 1 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.

2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Spring Omelet

• 1 tablespoon olive oil

• 2 eggs

• 1/4 cup milk (optional)

• 3 spears asparagus, trimmed and cut into 2-inch pieces

• 1/2 cup sliced fresh mushrooms

• 1/3 cup green onions, chopped

• 1/2 cup grated Parmesan cheese

1. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sautéed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.

Fried Green Tomatoes

Ingredients:

1 large egg, lightly beaten                                             1/2 cup buttermilk
1/2 cup all-purpose flour, divided                               1/2 cup cornmeal
1 teaspoon salt                                                               1/2 teaspoon pepper
Vegetable oil                                                                   Salt to taste

3 medium-size green tomatoes cut into 1/3-inch slices

Preparation:

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; or comparable and heat to 375°.  Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.  Serve with Dill Sauce.

Yield: Makes 4 to 6 servings

                                   Asparagus Recipes