Inspired by the Market and Hilary's Cheese

One of the great joys in my life is a trip to the local farmer's market. Produce right from the farm, plants, flowers, jams, jellies, pickled veg, handmade goods and samples. Oh the samples. I walk a full circuit of the market before making decisions on what I am going to buy, sampling all I can. It is my little slice of bliss.

Fortunately for me, Victoria where I live is packed with markets. Local shops set up booths and offer up everything you can possibly imagine. For those culinary adventurers like myself, it is a prime time to talk to these vendors and get their personal recommendations.

The following recipe comes from just such a conversation. I recently took in the sights of the first Bastion Square Sunday market of the season. As I was touring around (sampling of course) I came upon the Hilary's Cheese booth. The company is from Cowichan nearby, but they own a store in town of which I am a frequent patron. I love their fresh cheeses and unique flavors. The vendor and I started talking and I asked what he would be eating if he was off today. He immediately sliced open a sample of honey infused cream cheese. It was amazing! It was sour and sweet, smooth and spreadable. It was my first purchase of many.

This recipe was inspired by the market and my visit to Chinatown right after. The unique flavor of the cheese really works well with the creamy, sweet and sour salad and smokey sweet sausage.

Kohlrabi, Apple and Chinese Sausage with Hilary’s Cream Cheese

1 medium kohlrabi, matchstick or shaved

1 medium apple, matchstick or shave

1 tbsp apple cider vinegar

2 tsp whole grain mustard

1 tsp honey

1 tbsp mayo

Salt and pepper

Olive oil

3 Chinese sausages, steamed and BBQed (you can use any sausage in replacement of the sweet Chinese variety but I like the way it all melds together)

1 tbsp Hilary’s cream cheese per person (or use plain cream cheese, goats cheese, etc)

1 piece French toast or ciabatta, grilled

3 or 4 big basil leaves, chiffonade (fancy word for rolled and sliced)

Method:

• Slice up the kohlrabi thin and salt evenly. Place in a bowl off to the side as you prepare the other ingredients. This will soften it up and take some of the bite out of it. After a few minutes, rinse with warm water and squeeze dry.
• Slice up the apple and shake with the apple cider vinegar so there is no oxidation. Mix with the kohlrabi.
• Add in the mustard, mayo, honey, pepper and a tbsp or so of olive oil. Refrigerate so the flavors all merry together.
• Prepare your sausages according to the package and grill slightly (or if you are using other types of sausages, grill or fry until golden and cooked through, try to stay away from crispy exteriors however). Slice and dice into small chunks. Mix in with your salad.
• Grill the bread. Slather with delicious cream cheese and plate with your kohlrabi-apple mix on top. Sprinkle basil all over and devour.