Cold sauce: Nuoc Cham
Although it will keep up to two weeks in the refrigerator, nuoc cham is best when freshly made.
Although it will keep up to two weeks in the refrigerator, nuoc cham is best when freshly made.
Instead of trying to dream up with to do with all the individual components of this week’s box, I thought I’d offer an option that would feature several. Where one kohlrabi might not go far in a single dish, combined with some of its neighbors from the box, it can make a really wonderful meal.
I love the way dipping sauces bring things together. Here’s a suggestion for one warm and one cold version. They’d both work well for dipping sliced raw fennel or kohlrabi, carrots and beets (raw or steamed), or you can pour either one over wilted beet greens or Swiss chard. The ideas come from The Splendid Table, that wonderful NPR program on all things delicious.
This is the classic “bagna cauda” perfect for vegetables and bread. Don’t be afraid of the anchovies, although you can leave them out if you absolutely must. And if you have a garlic scape or two left over from last week, try them in this recipe. Also delicious over pasta, maybe with those wilted greens.
“Brimming bowls of collard greens infused with peanut butter are one of the most popular side dishes served at Andrew and Eileen Trice’s Angel’s Barbecue located on West Oglethorpe Lane in Savannah’s historic district. Andrew picked up the idea from a friend who had visited West Africa and witnessed firsthand how it was done there. On occasion, Andrew adds hot chili peppers, following another West African practice. On the raining late October day that I visited their small restaurant tucked in a lane behind the Independent Presbyterian Church, Andrew and Eileen had sold out of the unusual dish. So unfortunately I did not get to try it firsthand. But they still shared the recipe with me!”