Tonight, my roommate Sarah got to take home her coworker’s farm share who is out of town for the week. This farm share came from Red Fire Farm in Granby, MA. We’re farmers’ market shoppers and do not have a CSA share, so it was a treat to have this fresh, diverse bounty of produce all at once. The nice thing about CSAs is that you don’t choose exactly what you get, you receive whatever the farm has harvested that week. This is particularly nice for someone like me who tends to select the same things every week and doesn’t often go for something new and unfamiliar. For instance…
kohlrabi! I’m a huge fan of cruciferous vegetables like cabbage and brussels sprouts, so there’s no good reason I hadn’t tried kohlrabi yet. One of the really nice things about the Red Fire CSA is that they email their members a list of what will be in the share the day before pickup. That way, you can plan ahead how you will use the various items. We knew ahead of time that we were to receive lettuce, chard, cilantro, hakurei turnips, broccoli, kohlrabi, and onions.
Sarah was excited to use the kohlrabi and turnips in a slaw and sautee the chard with some raisins and walnuts. Sarah got to work shredding the kohlrabi and turnips in the food processor, along with the onion tops and some gorgeous carrots she bought from Siena Farms at the Copley Sq market on Tuesday.
Kohlrabi and Hukurei Turnip Slaw
1 kohlrabi bulb
3-4 medium hakurei turnips
6 small carrots or 3 medium
1/4 cup onion tops, chopped
1. Shred all ingredients in food processor.
2. Toss with dressing. Serve.
3 tbsp Apple cider vinegar
2 tbsp Salad oil
3 tsp Sugar
1 tsp Dry mustard
Combine all ingredients in a jar and shake or whisk in a bowl.
While Sarah assembled the slaw, I worked on the chard. This dish could not be simpler. Wash and chop the greens, sauteé in olive oil, add desired amount of walnuts and raisins, salt and a splash of lemon juice. Simple, and delicious.
You can absolutely tailor this to your preferences or whatever you have on hand. Sarah wanted to use pine nuts, but we didn’t have them so we substituted walnuts. I also love Swiss chard because you don’t have to bother removing the stems, as you do with heartier greens, because it becomes tender when cooked.
The slaw was excellent. I especially loved the colors: purple, white, green, orange, and yellow. Next time, I will up the kohlrabi to carrot/turnip ratio. We only used one bulb of kohlrabi because that’s all we received in the share. Kohlrabi, like cabbage, holds its structure in a vinaigrette, as opposed to the carrots and turnips, which soak up the dressing and soften. If you like a crunchier slaw, I would recommend using an equal or greater quantity of kohlrabi.
These two dishes, plus some sausage for Sarah, lentils for me, made for an excellent summertime dinner.