Pony Express
Farmer's Market
Sautéed Kohlrabi
2 (3 if small) Kohlrabi
1 medium Onion, diced
1 tsp. Salt
4 Tbsp. Butter or Light Oil
1 Tbsp. Fresh Herbs (Thyme, Chives, Sage, etc.)

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


Crunchy Top Rhubarb Muffins

1 tsp. Baking Soda

1 tsp. Baking Powder
1/2 tsp. Salt
1 1/4 cup Brown Sugar
1/2 cup Vegetable Oil
1 Egg
1 tsp. Vanilla Extract
1 cup Buttermilk
1 1/2 cups diced Rhubarb
1/2 cup Walnuts, chopped
1 Tbsp. Butter, melted
1/3 cup White Sugar
1 tsp. Ground Cinnamon
 
2 1/2 cup Flower  

Preheat oven to 350 degrees. Grease two 12 cup muffin pans or line with paper cups.
In medium bowl, stir together the flour, baking soda, baking powder and salt. In another
bowl, beat the brown sugar, egg, oil, vanilla and buttermilk with an electric mixer until
smooth. Pour in the dry ingredients and mix by hand until just well 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 tsp. of
this mixture on top of each muffin. Bake about 25 mins. or until the tops of the muffins
spring back when lightly touched. Cool in pans at least 10 mins. before removing from pan.


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