I’m here! I’m here! And, I come bearing recipes. Yes, it’s CSA time, and I know there’s a bunch of you peering into your box, wondering what to do with garlic scapes and that crazy kohlrabi. Of course, it’s still early in the season, so we’ve also been working our way through lots of lettuces and greens. For the salads, these pickled onions are working out really well.
With the cilantro that’s come, we had a dressing from one of Gwyneth Paltrow’s cookbooks (I borrowed it from the library) that had me whirling the herb up with some yogurt, green garlic, also from the CSA, scallions, jalapeno and fresh lime juice. I used the rest of the cilantro tonight in this rice. Good stuff.
As for those aforementioned kohlrabi and scapes, I drew inspiration from an extraordinary meal Rich and I had at Ribelle last week to celebrate Father’s Day and his birthday. (I chose the restaurant and just asked him to trust me.) One of the dishes I had featured both kohlrabi and pickled garlic scapes. It was really terrific, and I plan on pickling the scapes in my crisper in the next day or two.
We did a separate fruit CSA this year, which was smart because Lilli basically eats her weight in strawberries daily. I was able to wrestle a few of the berries away from her and tossed those with some maple syrup and roasted them in a hot oven for about 20 minutes. Feel free to swirl those into some plain yogurt.
But the main recipe for this week is for kohlrabi. If there’s anything I’ve learned about vegetables, when in doubt, reach for Ottolenghi. Yotam has yet to let me down, and his cabbage and kohlrabi salad is no exception. The cabbage in this recipe is the boring kind that is probably growing old in your crisper. At least that’s what was happening with mine. (If you have napa cabbage, drizzle this buttermilk dressing on it and enjoy it raw.)
Rich was skeptical about a recipe that called for alfalfa sprouts like this one does, but he had thirds. Thirds! I had white pepper in the house from this hot and sour soup. I think dried cranberries will work as a substitute for the dried whole sour cherries, and will make this recipe very affordable in case you don’t have a surplus from your local Ocean State Job Lot.
It turns out a friend of mine from college also just made this, and they added fresh fennel and its fronds to their salad which sounds like a great addition. If you have it, go for it.
Cabbage and Kohlrabi Salad from Plenty by Yotam Ottolenghi
1 medium or ½ large kohlrabi
½ white cabbage (8 to 9 oz)
Large bunch of dill, roughly chopped (6 heaped tablespoons)
1 cup dried whole sour cherries (or dried cranberries)
Grated zest of 1 lemon
Juice of one lemon (he actually calls for 6 Tablespoons, but whatever)
¼ cup olive oil
1 garlic clove, crushed
Salt and white pepper
2 cups alfalfa sprouts
Peel the kohlrabi and cut into thick matchsticks that are about ¼ inch wide and 2 inches long. Cut the cabbage into 1/4-in-thick strips.
Put all the ingredients, apart from the alfalfa sprouts, in a large mixing bowl. Use your hands to massage everything together for about a minute so the flavors mix and the lemon can soften the cabbage and the cherries. Let the salad sit for about 10 minutes.
Add most of the alfalfa sprouts and mix well again with your hands. Taste and adjust the seasoning; you’ll need a fair amount of salt to counteract the lemon.
Use your hands again to lift the salad out of the mixing bowl and into a serving bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.