There is top culinary award in my little food world. It’s called, “The Nearly Brought Me to Tears Award.” That’s tears of joy, and Incanto wins this notable award.
That’s all that needs to be said, but props can be given to the personable and professional staff, the lovely dining room, the prompt seating on a Saturday night, the inventive and risky menu perfectly executed to knock me over with flavor combinations and depth, reasonable portion sizes and prices, and the finest flourless chocolate cake which was ordered by my gluten-free dining companion. Lucky break for her.
Have you ever tried Kohlrabi? Yes? Well I guess I was left off this bus too, because this was my introduction to Pinnacle Farms Purple Vienna Kohlrabi. Related to the cabbage, the bulb at the bottom can be peeled and eaten raw, sauteed or steamed. Accordoing to another market shopper, “It’s a bit like cauliflower stem, but sweeter and better!” It happens to be loaded with Vitamin C and Potassium, so grate in on your next salad or add it to your crudité platter.
Green Garlic is in full bloom from Happy Boy farms this week. It’s not usually the first garlic of choice for home cooks, as it doesn’t look anything like the standard variety and has a milder, more delicate garlic taste. Even so, it gives a well rounded depth to soups and sautés that standard garlic doesn’t always provide. Bonus points to green garlic for its abilty to be eaten raw in salads.
