Kohlrabi slaw instead of cabbage slaw
Kohlrabi came in the veggie boxes we got from two local farms last month. I decided to make kohlrabi slaw with the ones I got because it they were so fresh I thought they would be great raw. You can also use kohlrabi in a veggie sauté, just peel and cut into matchsticks.
I would describe kohlrabi as about halfway between green cabbage and jicama. I haven’t tried the greens, but I imagine they are good when they are relatively young (not too tough). You’ll want to peel kohlrabi before slicing it up for salads or stir fries as the outer skin is a bit too fibrous to eat.
Veggie boxes from local farms
Since March, we’ve been getting veggie boxes from Good Apple Foods (produce from Johnson’s Backyard Garden and some other local farms) and Steelbow Farm and it has been such a blessing. We haven’t had to take as many trips to the store and it ensures that our weekly meal prep is never boring.
A big part of the appeal of local farm boxes is that you get an assortment of locally grown, seasonal vegetables that changes from one week to the next. As long as you are flexible with what you make for your daily meals, I think you’ll really enjoy the variety and how it sparks creativity in your cooking. It’s pretty easy to google a certain vegetable and find a number of interesting recipes or browse through your cookbooks and get some ideas that way.
For instance, last week I got radicchio from Steelbow Farm. I remembered seeing a recipe for Radicchio Risotto a while back in one of my Italian cookbooks (The Silver Spoon). It ended up being such a great addition to a very simple meal of sabaked wild salmon and green beans.
Is there a CSA available in your area?
Check around to see if any of the farms at your local farmer’s market offer a CSA box (Community Supported Agriculture). It’s a great way to support small, local farms and get the freshest produce too. I’ve noticed many CSA subscriptions are full right now due to the coronavirus pandemic, but you might be able to get on a waiting list. In the meantime, enjoy making kohlrabi slaw!Print
Make this slaw when kohlrabi first comes into season and bulbs are not too large. Colorful carrots and crisp apples make this slaw beautiful and crunchy. Substitute other fresh herbs (like fresh basil or parsley) if you don’t have mint and cilantro.
1 teaspoon orange zest, grated finely
1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
a few grinds black pepper
2 kohlrabi bulbs, peeled, cut into rounds, then into 1/4-inch strips
2 carrots, peeled and grated coarsely
1 apple, cored and sliced thinly
1 small jalapeño pepper or 1/4 cup red bell pepper, seeded and sliced thinly (optional)
1/4 cup cilantro, chopped
1/4 cup mint leaves, chopped
In a small bowl, whisk together orange zest, orange juice, olive oil, salt, and pepper.
In a large bowl, toss together kohlrabi, carrots, apple, and pepper (if using).
Add orange dressing and fresh herbs.
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