Each week, we get half of a share of organic veggies from a Community Supported Agriculture (CSA) group based in Westfield. And, each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
This week our CSA share included Red Boston lettuce, escarole, salad turnips, kohlrabi, summer squash, sugar snap peas and cilantro. Yum! Last week’s salads were amazing with the local organic lettuce and radishes. The salad turnips are even better than the radishes!
If you’ve never had kohlrabi (we haven’t), here’s a recipe that we’re going to try:
KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste – go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
[via A Veggie Venture]
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