My participation in the local neighborhood CSA has completely changed the way I buy and use vegetables. This is how it works: In late winter, I purchased a share in the summer crop of Windflower Farm, located in between the Hudson River and the Vermont border. Every Tuesday the farmers brings the week’s bounty to two spots here in Washington Heights where CSA members gather to pick up their share.
If the crop does well, we get a ton of vegetables. If, like last year, there is tomato blight, well…we get less. But most importantly, our urban neighborhood is able to support local farming and organic practices with little effort and great reward. The best part is that I’ve been introduced to vegetables I never otherwise would have considered.
One share feeds a family of four, so I split the share with my friend and fiction writer Melissa Swantkowski. Today, we welcome Melissa to the GFS family as she shares with us her creative use of one weird lookin’ vegetable.
This week at our CSA pick-up, Danielle and I encountered a purple, spiky vegetable called kohlrabi. I was excited to try it, especially when the volunteer manning the vegetable handout mentioned that a lot of people use kohlrabi to make slaw. I’ve rarely met a slaw I don’t like.
I peeled off the purple skin to find white flesh that reminded me more of Asian pear (but less sweet) than turnip. Internet research revealed that the Kohlrabi is also known as the German Turnip, and is in the same family as some of my other favorite vegetables like kale, broccoli, and Brussels sprouts, all having originated from a species of wild cabbage (Brassica oleracea).
With a little muscle, I grated my peeled kohlrabi on a cheese grater. Unfortunately this turned it into a watery mess, but undeterred, I pressed out the excess water through a strainer and soon had some pretty crunchy, refreshing, slaw-ready kohlrabi.
The delicious slaw has kept kohlrabi on my mind, and I’m ready for more. Sliced thin instead of grated, I think kohlrabi would taste pretty amazing over an arugula salad with some sliced parmigiano, olive oil, and lemon.
Kolhrabi, Radish and Pear Slaw
Total time: 15 minutes plus overnight refrigeration
Makes about 2 cups
Ingredients:
- 1 kohlrabi, grated
- 5 radishes, sliced
- 1 small pear, diced
- 2 tablespoons extra virgin olive oil
- 6 tablespoons apple cider, red wine, or white wine vinegar
- Salt and pepper to taste
Method:
Using a fine-mesh strainer, drain the excess water from the kohlrabi before tossing with the radishes, pear, oil, and vinegar. Season and refrigerate overnight, or longer.
I used a combination of 3 tablespoons apple cider, 2 tablespoons red wine vinegar and 1 tablespoon white wine vinegar. I like the combination of the sweeter cider vinegar and the pear with the spicy radish—but I also like a vinegary slaw, so if you prefer less of a bite, I’d suggest cutting down on the vinegar.
{ 2 comments… read them below or add one }
You are an amazing natural chef!
i love “farm friday”! i’ve had a breakthrough with kohlrabi with this year’s CSA: i’ve stopped using it like the broccoli stalk it’s always reminded me of, but like jicama. i will have to try this slaw recipe with this week’s share, as well. thanks!