Well, there are a lot in the ground and they look fantastic!. There are many golf ball size fruits that are hard and green. The cooler than usual late spring weather has probably put them back a few weeks. I think we had our first tomatoes a week or so after the fourth of July. I think it will be closer to the end of july this year.
This recipe is easy but the complex flavor really projects some intention.
Fill a bowl with 3 cups of spinach
Peal a couple tangerines and drop the segments in the bowl with the spinach.
Saute up about a quarter to a half of an onion in either butter, coconut oil or olive oil. Use a little more oil than you would normally use to saute onions because the oil is the dressing.
Once the onions are browned, add a handful of Pecans. Any nut you like will do fine. stir for another minute just to heat the nuts.
pour the nuts oil and onions right over your bowl of spinach and tangerines and then stir the salad up right away.
Fell free to squeeze another tangerine over the salad if you want a juicier salad.
Some fresh basil might really liven up a salad like this too.
As a matter of fact, a cut avocado is probably going to want to in on this salad action too.
2-3 cups of 1/4 inch slices of kohlrabi
1 tablespoon melted butter
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1. Preheat the oven to 350 degrees.
2. Butter an 8-inch round pan, and dust with 1/2 tablespoon of the breadcrumbs.
3. Boil the kohlrabi until they become just tender, about 7 minutes; drain. Toss with melted butter. Place the kohlrabi in the prepared pan, sprinkle with Parmesan cheese, the remaining breadcrumbs, and pepper.
4. Bake 1 hour until browned.
The kohlrabi are big this time. So your going to want to peel them.
Here is some kohlrabi info for you kohlrabi first timers