Kohlrabi Picklesticks

As a change of pace from slaws and salady shaves this week, I got back in the pickle lab, quick-curing matchsticks of raw kohlrabi in both cider- and rice-vinegar brine. Both worked beautifully, with the cider version yielding rounder, sweeter flavors than the brighter, lighter rice vinegar. Let your own mood—and pantry—be your guide. Quickled…

Sunny & Crisp Triple-Root Salad

Fresh and bright in a way that makes you ask the Polar Vortex how many days until pitchers and catchers report, here’s a crisp and crunchy three-root salad that’s somewhere between a slaw and a remoulade. Triple-Root Salad Really, any roots will do. I loved this combination of celery root, beets, and carrots from last week’s sharebox,…

Swap-Box Hero: SpanaKohlpita

Judging by end-of-day swap-box contents, kohlrabi—especially the giant Kossaks we see in the colder months—is in the running for our site’s least-loved (most-feared?) CSA item. Even in high July, after zucchini fatigue has set in, we rarely see a uniform swap box at closing time. But last Tuesday, after all the first-week Winter Season shares had…

I cannot tell a Fibonacci

No lie. I’d never cooked Romanesco before today. I wasn’t really trying to avoid it; it’s just that whenever it’s been an either/or option in my sharebox, I’ve always drawn a box with the “or.” But last week, I guess because there are fewer subscribers in the fall, everybody got one. Yipee! Compared to “regular” cauliflower,…

Kohlrabi Remoulade (a fancypants slaw)

A couple years ago, when the first kohlrabi globes appeared in my CSA box, I didn’t know what to make of them, either. One coworker suggested to boil and mash them with carrots. I did that. Not bad. Someone else advised roasting and smashing. I did that, too—and liked the resulting sweetness a little more….