Purple Kohlrabi & Turnip Slaw

This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

1 pound purple kohlrabi (about 2 small heads, leaves included)
1 medium Tokyo Market turnip (about 8 ounces), peeled and quartered
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
2 spring onions, thinly sliced
Sea salt and fresh ground pepper

1. Separate the stems from kohlrabi bulbs, trim, and discard the tough bottoms of the stems. Half the leaves lengthwise, then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.

2. Fit a food processor with a shredding blade (or use a box grater) and shred the kohlrabi bulb and turnip.

3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add onions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

Midsummer Splendor Recipes

As summer produce continues to ripen apace—from broccolini and carrots in the gardens to juicy peaches and cherries in the orchards—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring lemony risotto topped with bright cherry tomatoes and a plethora of fresh herbs, plus a rustic Italian loaf and fruity Yakima Valley Sauvignon Blanc to serve alongside. Blueberry jam, Grana-style cheese and freshly-picked garden greens also help to anchor this midsummer meal.

Here are some recipe ideas for the week:

Lemon Risotto with Cherry Tomatoes & Fresh Summer Herbs
This bright risotto showcases bright herbs and juicy cherry tomatoes—just remember to keep stirring!

Carrot Top Pesto
This verdant pesto from Diane Morgan’s Roots would be wonderful drizzled over this week’s risotto for added brightness!

Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic served atop grilled bread.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Kohlrabi, Carrot & Cabbage Slaw
This easy slaw is incredibly crisp, light and fresh.

Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.

Kohlrabi, Carrot & Cabbage Slaw

This easy slaw is incredibly crisp, light and fresh.

1 large kohlrabi, peeled, stems trimmed off and grated
½ head green cabbage, shredded
6 baby carrots, peeled and grated
½ red onion, grated
4 tablespoon chopped cilantro
¼ cup golden raisins
¼ cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt

1. Combine the kohlrabi, cabbage, carrots, onion, cilantro and raisins in a large bowl.

2. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

Shaved Kohlrabi & Arugula Salad with Roasted Garlic Dressing

This crisp, crunchy salad from Martha Stewart is beautifully balanced in flavor.

2 mediums heads garlic
Zest and juice from 1 lemon
½ teaspoon Spanish smoked paprika
1 teaspoon Dijon mustard
3 tablespoons olive oil
2 medium purple kohlrabi, trimmed
1 ½ cups arugula greens
¼ cup toasted almonds
Sea salt

1. Preheat oven to 400°. Remove 1 garlic clove from 1 head, and very finely grate, setting aside ⅛ teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.

2. Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, ½ teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).

3. Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with ½ teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

this week's recipes
the delights of spring

farm & garden notes
hi, april

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