This month we featured zucchini, leeks, kohlrabi, corn, Saskatoon berries, and eggplant.

Kohlrabi and Apple Salad with Lime Dressing


  • 3 medium kohlrabis, peeled and thinly sliced
  • 2 medium Granny Smith apples, cored and julienned
  • 2 green chilies (optional)
  • 2 green onions, thinly sliced
  • Sprinkling of fresh herbs (mint, coriander, basil) I usually use just one or two


  • Juice of 2 limes,
  • 1 tsp. lime zest (a bit more if you like)
  • 1 tsp. toasted sesame oil
  • 1 tsp. honey
  • 1 clove garlic, grated
  • ¼ cup light oil (grapeseed, avocado)
  • 2 tbsp. sour cream or crème fraiche
  • salt


  • Peel kohlrabis, being sure to remove all of the thick outer skin.
  • Cut into four sections and thinly slice each one crossways.  You can use a mandolin.
  • Core the apples, slice thinly in one direction, then in the other to make a fine julienne. Sprinkle immediately with a bit of the lime juice to prevent oxidation.
  • Slice the chilies ( I use jalapeños) thinly after removing seeds and membranes.
  • Combine dressing ingredients in a jar  or small bowl and shake or mix thoroughly. Taste and adjust to your own taste.
  • Pour a little over salad, just enough to lightly dress the salad.
  • Sprinkle with the green onions and herbs and a light sprinkle of sesame seeds, if desired.
  • There will be enough dressing for several salads. It is excellent for coleslaw or beet and apple slaw, etc.

Brown Butter Corn Bread


  • ¾ cup butter
  • 2 ½ cups buttermilk or kefir
  • ½ cup maple syrup
  • 3 large eggs
  • 1 ½ cups fine or medium corn meal
  • 1 cup all-purpose flour
  • 1 ½ tbsp. baking powder
  • 1 ½ tsp. Kosher salt
  • ½ tsp. baking soda
  • Kernels from 2 cobs fresh sweet corn
  • 1 finely diced jalapeño pepper
  • ¼ red pepper, finely diced
  • 1 ½ cup sharp cheese


  • In a 9” cast iron skillet, over medium-high heat, melt butter and heat until it begins to turn brown and smells ‘nutty’.
  • Immediately pour butter into a bowl and remove the pan from the heat. (You can keep the pan warm in a 375 degree oven)
  • In a separate bowl, combine the flour, corn meal, baking powder, salt and soda.
  • Pour the maple syrup into the brown butter, then the buttermilk.
  • Test the temperature of the mixture and if it is just lukewarm, add the beaten eggs.
  • Make a well in the center of the dry ingredients and pour in the liquids.
  • Mix just to combine and add the corn, peppers and cheese.
  • Pour mixture into warm pan and bake at 375 degrees for 30 to 40 minutes.
  • Allow to sit for 10-15 minutes before serving.

                         Raspberry Sour Cream Pie 

(from the Crosswinds Restaurant)


  • 1 -9” pie crust
  • 3 cups fresh raspberries, washed and drained
  • ¾ cups white or raw sugar
  • 1/3 cup all-purpose flour
  • 2 cups sour cream (not no-fat)
  • ½ tsp. vanilla


  • 3 tbsp. Panko crumbs
  • 3 tsp. sugar
  • 3 tsp. melted butter


  • Preheat oven to 400 degrees.
  • Spread raspberries evenly over bottom of pie shell
  • Mix 2 tbsp. of the measured sugar with 1 tbsp. of the measured flour and sprinkle over berries.
  • Mix rest of sugar and flour together and add sour cream and vanilla.
  • Combine well and spread evenly over the berries.
  • Combine topping ingredients and sprinkle over sour cream.
  • Place pie in oven for 10 minutes, and turn heat down to 350 degrees.
  • Bake for about 30 more minutes or until crust and filling are browned.


I have made this pie with blueberries, peaches, Saskatoon berries. Each one requires minor adjustments to the sugar, but they are all equally delicious. (Try peaches and blueberries!)

Baked Vegetables with Mushroom Stuffing



  • 4 tbsp. extra virgin olive oil
  • 2 cups finely chopped mushrooms
  • few sprigs of thyme, tied in a bundle
  • 2 tbsp. fresh lemon juice
  • 2 cloves garlic, grated
  • 1 medium onion or 2 leeks, cleaned and finely chopped
  • 1 or 2 medium tomatoes, seeded and chopped
  • salt and pepper
  • 1 cup of toasted bread crumbs (I use Panko)
  • 1 cup grated cheese
  • 1 large egg, beaten



  • In a large skillet, sauté mushrooms in 2 tbsp. oil with thyme bundle until they have released most of their moisture. Season with salt and pepper and the lemon juice and scrape into a large bowl. Remove thyme bundle.
  • Add rest of oil and sauté the onions or leeks until translucent and add the garlic.
  • Add the tomatoes and heat through.
  • Scrape into bowl and add bread crumbs, cheese and eggs.
  • If mixture seems dry, moisten with some white wine or broth.
  • Prepare a variety of vegetables, such as peppers, zucchini, eggplant, tomatoes, onions. Cut peppers into 3 or 4 pieces each.
  • Cut zucchini, tomatoes and eggplant in half and scrape out seedy parts in the middle.
  • Toss in a large bowl with oil, salt and pepper and arrange on a parchment covered tray.
  • Fill with stuffing  and place in a 375 degree oven for about 15 to 20 minutes. Check and remove the ones that are tender-crisp and continue cooking the rest for a few minutes.
  • If desired, you can sprinkle a little parmesan cheese and place vegetables under the broiler until browned.
  • This recipe works just as well for just one vegetable of your choosing.