This year I signed up for a farmshare (or Community Supported Agriculture) from Crystal Spring Farm, which means I get a box of farm fresh goodies once a week, which I cannot recommend highly enough. It's definitely upped my family's veggie intake and introduced us to some new flavors, as I've vowed to try everything that comes in the box, whether I recognize it or not.
My first new-to-me veggie was kohlrabi - an unusual-looking member of the broccoli family. There are a number of ways to try it ( I'll be trying roasted as fries with a future batch), but so far my family is loving this Kohlrabi, Apple and Walnut slaw, which is a sweet and crisp companion to your summer meals and is a great pairing with pork of all kinds.
Kohlrabi, Apple, and Walnut Slaw
serves 8 (can be easily halved)
2 Kohrabi, greens removed
2 firm apples (here I used a Gala and a Golden Delicious)
1 cup walnuts, chopped
1 bunch (6-8) red spring onions/scallions (you can use green scallion, the red just adds an additional punch of color)
1/2 cup sunflower or walnut oil
1/4 cup apple cider vinegar
2 Tablespoons maple syrup
Chop unpeeled kohlrabi and apples into matchsticks. With the apple, it helps to cut thin slices from the outside of the apple to the center, using the core as a handle. Finely mince scallions.
Set aside a small amount of walnuts and scallions. Combine remaining kohlrabi, apples, walnuts, scallions and fluids in a large mixing bowl and toss to coat. Put in fridge and let rest to deepen flavors. Sprinkle reserved nut and scallions on top before serving cold.
Adapted from Vicky at Things I Made Today on Food 52.
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