Posts Tagged ‘Recipe’

Kohlrabi Salad Revisited

Still looking for kohlrabi inspiration?  Me too.  I finally developed a taste for the bulb in my  my favorite kohlrabi salad.  But the greens?  Hmm.  Instead of immediately throwing the greens to the chickens, I thought I’d revisit that recipe and see if they can’t be incorporated.  Besides, the chickens have enough pasture this time of year and I’m trying to up the brassica (cabbage family) superfoods in my diet.  The greens are certainly tougher than delicate lettuces, but they provide a crunchier, coleslaw-like texture to the salad.  If you prepare the salad ahead of time, it will give them time to soften in the dressing.

In a bowl, whisk together the Vinaigrette:

  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • 1/4 tsp salt
  • 1 Tbsp olive or grapeseed oil

Toss in the Greens:

  • 1 large bulb kohlrabi, peeled and sliced thin
  • kohlrabi green, thick stems removed, thinly sliced
  • 1 Tbsp capers

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Kohlrabi Salad

I never used to know what to do with Kohlrabi. I’ve tried it baked, grilled, and boiled. Blah. Although I suppose it’s ok roasted with a bunch of other root vegetables, its currently 97F outside and there is no way I’m turning on the oven. Then I discovered it raw in this salad combination. It reminds of the seedless part of a cucumber: Mild, refreshing and crunchy. It’s also quite easy to make as it only requires a quick toss.  The vinaigrette is a keeper for a variety of salads… green, pasta, potato.

Kohlrabi Salad (serves 4)

  • 1 large bulb kohlrabi, peeled and sliced thin
  • 2 cups greens
  • 1 Tbsp capers
  • 1 Tbsp Vinaigrette (see below)

Vinaigrette

  • 1 clove garlic, minced
  • 1 1″ piece fresh ginger, minced
  • zest and juice of 1 lemon
  • 1/2 c olive or grapeseed oil

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Rhubarb Compote with Honey, Maple Syrup, and Tarragon

Wandering the garden shortly after dawn with the chickens is perhaps an unusual way to start the weekend in suburbia and one that might receive some grumblings at that, but for me it’s heaven. It’s also a way to peruse the breakfast buffet. Hmm, I think I’ll choose some rhubarb. The chickens choose the leaf hoppers escaping off the rhubarb. We’re all happy.

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On the way inside, I eye the tarragon that overwintered in a pot by the door. Wouldn’t that be a nice combination? The tart from the rhubarb and delicate anise-like flavor of the tarragon in a naturally sweetened compote. Rhubarb is our only local “fruit” this time of year and will be perfect over our homemade breakfasts of yogurt, pancakes, or waffles.

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Rhubarb Compote with Honey, Maple Syrup, and Tarragon
  • Rhubarb stems, cut into 1/2-1″ slices, enough to fill a medium saucepan approximately 3/4 full
  • 1/4 cup maple syrup
  • 1/4 cup honey (or more to taste)
  • tarragon sprig (Optional)

Add the rhubarb and maple syrup to a medium saucepan.

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Bring rhubarb and maple syrup to a gentle simmer for about 10 minutes. Remove from the heat and stir in the honey and tarragon.

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Allow to the compote to stand until just warm and serve over pancakes, waffles, or ice-cream or cool completely and serve over yogurt or spread on toast like jam. Store unused compote in the refrigerator. It will thicken when cooled. Remove tarragon sprig before serving.

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