Kohlrabi & Radish Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Ingredients:
1 pound kohlrabi (about 2 small heads, leaves included)
3-4 radishes, trimmed of any greens and washed
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
Sea salt and fresh ground pepper
Method:
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 radish.
3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add green onions, kohlrabi leaves and bulb, and radish to bowl; toss to coat. Let stand at least 15 minutes.
Spring Color Recipes
This week’s lineup is truly color-rich, from ruby-red rhubarb and green asparagus to purple Huckleberry Gold potatoes, rainbow Swiss chard and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: Spring ramps, locally-foraged Morel mushrooms, Grana-style cheese and Arborio rice for risotto, plus Italian Rustica bread, farm-fresh eggs and a ripe and fruity French Rosé.
Here are a few recipe ideas for the week:
Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!
Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Purple Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
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.
Ingredients:
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
Method:
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.
