Pickled Peaches with Shaved Fennel and Kohlrabi
Recipe by Educational Chef Julia Schneider
Demonstrated at Ponce City Farmers Market on May 15, 2018
Ingredients
- Peaches from Pearson Farm
- Fennel from Levity Farm ($8.00)
- Kohlrabi from Cosmos Organic Farm ($8.00)
- Honey Next Door
- Cider Vinegar
- Water
- Spices
- Lemon
- Olive Oil
- Salt and Pepper
Directions
- Bring 1 cup vinegar, 1 cup water and the following spices to a boil over high heat: 2 whole cloves, 1/4 cup honey, 2 tsp salt, 1 whole star anise, 1 tsp whole peppercorns, 1 tsp whole coriander, pinch allspice and 4-5 green cardamom pods.
- When the pot starts boiling, turn off heat.
- Add 5-6 ripe peaches, sliced. Let them pickle while you prepare the thinly sliced fennel and kohlrabi.
- Toss the kohlrabi with a vinaigrette made from the juice of one lemon, 1/3 cup olive oil, 2 tbsp honey and salt and pepper to taste.
Garnish with pickled peaches and fennel fronds.
Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.
