Stacy Cowley is CNNMoney's tech editor. She's in a complicated relationship with her CSA and explores the odd vegetables that show up in her haul in CSI: CSA. Previously, she discovered the weedy joys of purslane.
If you’ve got kohlrabi in your fridge, you’re probably in a CSA. I’ve never met a single person who has procured a kohlrabi in the wild*.
I’d certainly never run across one until my CSA started sticking them in its shares. With most new produce, I can at least take a guess at its likely texture and taste. With kohlrabi, I had absolutely no clue. Its appearance has famously been described by nutritionist Jonny Bowden as “a cross between an octopus and a space capsule."
Lacking any idea where to start, I hit the Internets. First step: Figuring out what to make. Kohlrabi turns out to be obscure but incredibly versatile - you can use it in pretty much anything that works well with root vegetables, but it will also stretch in unusual directions.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Making a torte is a piece of cake - August 21 is National Pecan Torte Day!
What’s the difference between a torte and a cake? For starters, tortes are denser, shorter and wider than cakes, and often multi-layered. To confuse things a little, torte actually means "cake" in German and Hungarian.
What’s the difference between a pecan pie and a pecan torte? Instead of using pecans in the filling, the nuts are ground up and used in place of the flour. So while the pecan flavor persists, the texture is completely different.
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