Happy solstice! New in the shares this week is kohlrabi. A relative of cabbage and broccoli, it can have a milder flavor and sometimes be sweet. It can be used for cooking, roasting, or raw like in the salad recipe below. Also, don’t forget that the tops are edible. When eaten in the early season, they taste similar to kale; we like them baked like kale chips!
Kohlrabi and Apple Salad with Creamy Mustard dressing
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon coarse-grained mustard
- 3 tablespoons finely chopped fresh parsley leaves
- 1/2 teaspoon sugar
- 2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
- 1 Granny Smith apple
In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.
4 crushed ice cubes
1/2 c plain yogurt
1/2 c apple juice
1 big glob of peanut butter
2 big handfuls of spinach
Blend. Serves 2.