Northshore Magazine

140 Not every ingredient needs a starring role. Instead of taking the spotlight, some ingredients can play second fiddle and simply have a supporting role in a dish, the way onions and garlic often do. "I think people get too focused on showcasing something, and that's where they get stumped," says Barry Edelman, chef/owner of 5 Corners Kitchen in Mar- blehead. "Kohlrabi is never going to be the star of the dish, but you can utilize it in a dish." For instance, pickled beets make a great salad or burger topper, says Andy King, co-owner of A&J King Artisan Bakers in Salem. Plus, pickling them is easy. "They have such an earthy flavor, and they hold up to the acidity really well," he says. Simply boil the de-topped and washed beets until a knife slides easily into them; let them cool; and rub them to slide the skins off. Next, slice the beets 1/4-inch thick; put them in a brine made of white wine vinegar, salt, and a little sugar; and let the beets soak overnight in the fridge. Presto! Pickled beets. Try dic- ing them and using them to top a burger instead of relish. Okra can be tricky, too, says McClelland, but makes a great accompaniment for a fish fry. Dredge the okra in a little flour, egg, and cornmeal and panfry it along with the fish. "It's just delicious," McClelland says. Courtesy of Barry Edelman, chef/owner 5 Corners Kitchen ( Chef 's note: Use whatever veggies you like. I like to include cauliflower, fennel, garlic, shallots, onions, carrots, kohlrabi, wax beans, fennel stalks, spring onions, and radishes.) For more precise measurements, measure by weight using a food scale; teaspoon/tablespoon meas- urements are approximate. 2.5 lbs. vegetables, sliced 1 tbsp. allspice berries 8 tbsp. mustard seeds 1 tbsp. (plus 2 tsp.) pink peppercorns 5 whole star anise 6 tbsp. fennel seeds 3 tbsp. (plus 2 tsp.) anise seeds 5 tbsp. coriander 2 tsp. chili flakes 2 bay leaves 2 tsp. ground black pepper 3/4 c. kosher salt 2 3/4 c. sugar 1/2 gal. cider vinegar 1/2 gal. water Combine all pickle brine ingredients in a non-reactive pot and bring to a boil. Put the sliced vegetables in a large enough container, and add the boiling brine. Cover the pickles with a large ziplock bag filled with some water. This will keep the pickles submerged. The bag must be large enough to cover the pickles. Refrigerate the pickles. They will be ready after 72 hours. If the pickles are covered and refrigerated, they will keep for several months. share season begins each year with enthusiasm that's as bountiful as the harvest. After the long, cold winter, folks just can't wait to start picking up their weekly shares of farm-fresh local veggies. But for every long-awaited tomato and box of blueberries, strange-looking and slightly obscure veggies, like kohlrabi, find their way into the produce boxes. Many community-supported agriculture (CSA) members become overwhelmed, as they find themselves confronted with box loads of veggies that they've barely heard of and often have no idea how to cook. What should people do, then, when their weekly farm-share box is filled with an abundance of fennel or enough lettuce to eat salad for every meal? Instead of being intimidated by their weekly veggie share, CSA members can view each week as a culinary adventure. "When you have a CSA, you kind of have to look at it as a mystery basket," says Frank McClelland, chef and proprietor of the Boston restaurant L'Espalier and owner of Apple Street Farm in Essex. "Trying to figure out a plan for utilizing [produce from] week to week can be daunting." That's why we've turned to a few North Shore farmers and local-loving chefs for ideas, tips, and inspiration for using—and enjoying—every last bit of produce all season long. Barry Edelman REV_140_144_NB_KJ_NS July 14 FECSA.indd 140 5/9/14 9:25 AM

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