Kolrabi and Summer Squash Pesto

Today would be another workday at the farmer’s market. A wide variety of fresh produce has been showing up and today was no exception. Riverbank Farm, located in northwestern Connecticut, brought an amazing crop of fresh veggies to the Westport Farmer’s Market today. The lovely ladies of Riverbank Farm offered up some fantastic produce. Among my purchases were beautiful, ripe and sweet tasting cherry tomatoes, sugar snap peas, garlic scape pesto, and kolrabi. With a bag full of nature’s bounty, I was excited to get home and whip up a few dishes. Here’s what I came up with:

Kolrabi and Summer Squash Pesto

summer squash

First, make a dressing:

In a blender add the following ingredients:

1/2 c sesame oil

juice of 1 lemon

1/4 c unhulled sesame seeds

1/4 c water

2t kelp powder

1T scape pesto

1T ginger

1 pinch cayenne

Puree until smooth and creamy


Set aside. Now peel outer layer off kolrabi. Set aside greens. They can be used in a wilted green salad with kale, chard and beet greens. Cut the kolrabiinto chunks and place in a food processor. Add 1 chopped summer squash and pulse until veggies are reduced to small pieces. Add about half of the dressing and blend to incorporate. That’s it! The delicate taste of the kolrabi is enhanced by the garlic and sesame. I tend to go lite on the salt beacuse I like to taste what the veggies have to offer.

Early Tomato and Fennel Salad

In a bowl, add halved tomatoes, sliced sugar snap peas, thinly sliced fennel with some chopped fennel fronds. Add a touch of lemon, olive oil, lots of fresh black pepper, and a pinch of salt. Heaven!!

A few pints of cherries and strawberries also came with me, but they didn’t make it past the car ride home!


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