Everyday Food Blog

cooking from the CSA: crunchy beet and kohlrabi salads

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More CSA bounty! This week: Swiss chard, kohlrabi, cabbage, cukes, zukes (including lovely yellow ones), beets, lettuce, basil, dill, corn, cherries, blueberries, and peaches. But I feel I'm starting to really develop some strategies for having so much fresh produce on hand. This week, it's the rolling salad.

I made a starter salad that morphs into something a little different each day. First I made a hard-vegetable salad base by cutting beets (the peeled root bulbs) and kohlrabi (the large round ball, peeled) into 2-inch-long sticks. The beets were so gorgeous when I cut them open, I almost switched to thin slices on a mandoline. That would have worked too, but I wanted the beets and kohlrabi piecesĀ the same size and shape. One bunch of beets and one kohlrabi filled a large bowl when cut. I kept these separate, as they last a lot longer when cut and not dressed than some of the softer vegetables.

We ate these hearty salads asĀ main dishes, but they could just as easily be served as sides.

Salad one:
beet-and-kohlrabi sticks
mesclun
Swiss chard leaves, tough stalks and center veins removed, torn up small
fresh raw corn, sliced off the cob
walnuts
Dressing one, liquified in a blender:
1/4 cup plus more as needed extra-virgin olive oil
leaves from 3-4 large sprigs basil
juice of 1 lime
1 teaspoon agave or honey
salt and freshly ground pepper to taste

Mix everything together including dressing, then serve with sliced tomatoes and your favorite crackers or flatbread.

Salad two:
remains of salad one
more beet-and-kohlrabi sticks
sesame seeds (I used black ones)
sliced zucchini
lettuce
cubed avocado
canned sockeye salmon (for topping)
Dressing two, mixed directly into the salad (no blender):
remains of dressing one
additional olive oil
drizzle of agave
ume plum vinegar (this is very salty; taste before adding any salt)
freshly ground black pepper

Toss salad together with dressing; top with canned sockeye salmon and serve with crusty bread or warm tortillas.

You get the idea; grab some more crunchy sticks out of the bowl of beets and kohlrabi, add your favorite raw veggies and other salad ingredients, and have fun! Try tossing in some fruit, too, if you've got a fruit share like we do. Or do double-duty with the blender and serve fruit smoothies alongside.

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This week's bounty: Swiss chard, kohlrabi, cabbage, cukes, zukes (including yellow ones), beets, lettuce, basil, dill, corn, cherries, blueberries, and peaches. Oh, my!

1 This week's bounty: Swiss chard, kohlrabi, cabbage, cukes, zukes (including yellow ones), beets, lettuce, basil, dill, corn, cherries, blueberries, and peaches. Oh, my!

First corn ear of the year. Beautiful.

2 First corn ear of the year. Beautiful.

A tasty way to drink up last week's remaining peaches.

3 A tasty way to drink up last week's remaining peaches.

Blueberry smoothie. Need I say more?

4 Blueberry smoothie. Need I say more?

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