...make....er...something.
I was commenting over on Twitter that I really love picking up my CSA share every week, as it's a good challenge in finding ways to use everything up during the week.
(As an aside: there is an older couple who have a share, and they came on Tuesday to pick things up, and spent the time being upset because they didn't know what any of the vegetables were or how to prepare them and they were really only there for the "hard" vegetables. I don't know what was meant by "hard" vegetables. But they made me feel sad. On the one hand, they've contributed to the farm. On the other hand -- well, they just make me feel sad. But on to happier things.)
Maybe next week I'll blog the list of stuff in the share and describe how I approach it all, but for this week, I'll just talk about these:
Oh my, aren't they beautiful? Kohlrabi and radishes. Now, I *knew* what the kohlrabi was, but I've never used it before. And I needed to figure out what I could do with two of them, and two radishes. Okay, a few more radishes than that, because in addition to these lovely violet ones, I have some French Breakfast radishes from our own garden plot to add into the mix.
So I started by doing a little research on the kohlrabi. Turned out the green tops are edible, too, so I cut those off and set them back in the fridge. I'll use them later on to make rice pasta and salmon with greens.
The radish tops can also be used, apparently, but these ones seemed to have barbs, like....ortie....sorry, I can't pull the English word out of my head today. But a planty thing with barbs. So I didn't want to use them in salad.
After looking at a bunch of really tempting ideas for cooked kohlrabi, I decided that really what I wanted was a salad, and that would be perfect for two of them plus a few radishes.
So, I peeled the kohlrabi -- this is pretty easy to do. Then I sliced it into thin matchsticks. I sliced all the radishes into thin bits as well. I put them all in a bowl.
Then I added 2 tsps of lemon juice, a pinch of sea salt, a little fresh ground pepper, a half teaspoon sugar, a tablespoon of olive oil, and a tablespoon of Italian parsley from my container garden, chopped fine. When done, it looked like this:
And it was *really* tasty, too.
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