You’re right, the kohlrabi does get a little bitter after time. Hmmmm?

Thanks so much — I appreciate the positive feedback (no pun intended).

I love jicama — it’s a mainstay in Latin American and Mexican cooking. It’s a Mexican potato. Or apple. Actually, a cross between an apple and a potato. They go with everything and add a nice flavor to salsas and salads.

As for GF TV — hmmm? Our little GF star, Elisabeth Hasselback, might be on track with that.

Looks simple, fresh and delicious. I had to consult whatamieating.com for ‘jicama’ but I’m not much the wiser (even the guy in the photo doesn’t know what he’s holding ). I don’t think there’s anything more you could ask for in a veggie combo. Maybe a big hunk of griddled pork as a side order.

Looking forward to Gluten Free TV.

GDave

I’m not thrilled about doing blog videos, but it does seem like the direction the “cooler” bloggers are headed. I hardly have time to comb my hair each morning — you don’t want me on video in my slippers and messy hair talking about food, do you?!

Seriously, I’d have to get a make-up and hair person to help me out.

And Shirley, you can do anything you want with a radish. You’re much higher on the food chain. Boss them around all you want!

Actually, some varieties are quite good in stir fried dishes. I almost like them better that way.

My video camera is a touch outdated, but lots of bloggers are doing “how to” videos these days. I’m not crazy about being in front of the camera and would probably totally blow it! Take 1, take 2, take 20, take 45 and on and on.

I received lots of beets in my box last night and just made the most wonderful beet cupcakes. I’ll post the recipe, but it’s gluten free. You could sub out the GF flour for a regular version — or skip it altogether since it’s not raw. I’ll do something raw in the next few days. Hmmmm?

I’ve dehydrated all kinds of things, but never smoothies. I’ve made fruit leathers and have even dehydrated soups and stews, but it never crossed my mind to try smoothies. Good idea!

I also got beans, more greens, radishes, turnips, some more garlic scapes and some other odds and ends, but seriously, about 3 or 4 batches of beets. I’m not complaining because I love beets.

I dehydrated some kale and collard greens last week and will add that to a backpacking soup mix that I make. I’ll post that as well.

Anyway, cool idea on the matchstick effect! And, I didn’t know radishes could be sauteed. Thanks for educating me!

Shirley

Thanks for the tip about not cutting off all the edges. I think I’ll do that.

Also, I mentioned a couple of weeks ago about dehydrating green smoothies. It worked really well and I really like it: a green smoothie leather. It’s a great way to have a green smoothie on the go. One caveat, though: I eat mostly raw food, so my palate is probably different than a lot of people’s. Everyone might not like the dehydrated smoothie, but I think everyone should at least try it.

I dehydrated some of the kale, too. I will grind it into a powder and used with some other dried veggies to make a kind of soup mix.

Eagerly awaiting your next entry.

Mary