They include a Persian Love Cake, chilled zucchini soup, crab-squash blossom arancini and waffle cone filled with pulled pork.
Most farmers markets are open and bustling now. Find our list of more than 130 of them in the region, and an interactive map, at post-gazette.com/food.
There is a Bakery Square Sunday Marketplace at 6425 Penn Ave., East Liberty, from noon to 4 p.m. today.
It has a funny name, but kohlrabi is a versatile vegetable that is delicious cooked or raw, as in this easy recipe.
- 2 medium kohlrabi, peeled shredded
- 2 small carrots, shredded
- 1 tablespoon shredded onion
- 1/3 cup white vinegar
- 1/3 cup granulated sugar
- 4 tablespoons extra-virgin olive oil or canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon celery seeds
- 1/8 teaspoon freshly ground pepper
Combine the shredded kohlrabi with the shredded carrots and onion in a bowl. Combine the remaining ingredients, in a separate bowl, and blend well. Pour over the shredded vegetables and toss to coat well. Cover and refrigerate for at least 2 hours, to allow the flavors to intensify.
Makes about 6 servings.
-- Main Street Farmers Market, Washington, Pa.