Learn How To Make Those Funny Looking Farmers' Market Veggies

If you are looking for a new dish to try, consider picking up some Swiss chard or kohlrabi at the Huntley Farmers’ Market.

The market is held from 8am-1pm, Saturday, at Huntley’s square on Main Street.

Try these recipes, gathered by the Book family of Providence Farm in Belvedere.

Swiss chard

• 2 tablespoons olive oil
• 4 cloves garlic
• 1 bunch Swiss chard with stems diced and leaves cut in ribbons
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

-Heat olive oil in large skillet. Stir in garlic and cook until tender, approximately 2 minutes. Add Swiss chard and vinegar. Cook and stir until chard is wilted and tender, about 5 minutes.

Kohlrabi “n” carrot bake

• 3 medium kohlrabies, peeled and sliced
• 4 medium carrots, sliced
• ¼ cup chopped onion
• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• dash of pepper
• 1 ½ cup milk
• ¼ cup minced fresh parsley
• 1 tablespoon lemon juice
• ¾ cup soft bread crumbs

-Place kohlrabies and carrots in large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside.

-In a large skillet, sauté onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to boil; cook and stir for 2 minutes or until thickened. 

-Remove from heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to shallow, 2-quart baking dish coated with cooking spray.

-In a small skillet, melt remaining butter over medium heat. Add breadcrumbs, cook and stir for 2-3 minute or until lightly browned. Spring over vegetable mixture.

-Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

-Recipe provided by Taste of Home magazine. Find more recipes at www.tasteofhome.com