I joined a CSA (Community Supported Agriculture) program this year. CSAs are a method of trade between grower and members, which allows members to eat fresh, local, and sustainably grown produce at a reasonable price, according to the Honey Creek Farm website. By joining a CSA, you remove the middleman and help forge an important relationship that connects you with the source of your food.
I wrote a check to the Honey Creek Farm in May and am now getting bags of fresh produce every Thursday afternoon. Since May, we have already enjoyed lots of radishes, arugula, broccoli, spinach, kale, mixed lettuces, scallions, thyme, marjoram and kohlrabi.
Purple Kohlrabi
Kohlrabi is a member of the cabbage family grown for its swollen, turnip-shaped portion of the stem which rests on the ground. The edible portion can be white, purple or green, with a creamy white interior. Tender, young kohlrabi is eaten raw in salads. It can also be cooked like a turnip. I’ve never cooked them, have you?
Jack isn’t too sure about them and so I’ve been peeling and slicing them into our salads where he can’t see them. They are crisp, slightly sweet and less peppery than a radish.
Here is a recipe for a Kohlrabi Slaw that uses 6 cups of shredded kohlrabi—to make if you are lucky enough to have a good supply of them. Crunchy, sweet kohlrabi has the texture of a firm apple. From the same family as cabbage, it makes an interesting change for slaw.
Kohlrabi Slaw
Prep: 15 Minutes
6 cups shredded, peeled kohlrabi
1 cup shredded carrots
1/3 cup nonfat sour cream
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
2 tablespoons tarragon vinegar
1. In large bowl, combine kohlrabi and carrots; mix well.
2. In small bowl, combine all remaining ingredients; blend well. Add to kohlrabi mixture; toss gently to coat.
10 (1/2-cup) servings