The passage of time continues to amaze me, especially in the thick of summer. Somehow, it’s the middle of July. In the weeks since my last recipe, I’ve been working hard on a fun project for new foodie magazine, Spoonful. I’m incredibly excited about the gathering, recipe and essay I created for this one. (My feature will be published in their spring 2017 issue.) I also spent nearly two weeks in Oregon with my family, exploring Eugene, Bend and Portland, both by hiking and dining at several delightful local places. The trip reaffirmed my desire to travel with our kiddos, and experience places and people outside our normal routine. At home, we’ve been to the beach, biked around town, eaten too much ice cream and frequented the farmer’s market.
I was there this morning, and there were so many people and baskets of local food, it was hard to move from one farmer to the next. It’s a good problem to have – I’m grateful to live in a town with a thriving farmer’s market that is so well support by the community. I noticed recently-picked kohlrabi from one of my favorite farmers, and it made me want to share this recipe, which is refreshing in a healthy-mojito kind of way.