From CSA Member Buffy Cardoza
If this is your first time to try a kohlrabi, you’ll soon be hooked! A kohlrabi (kohl-RAH-bee) resembles a turnip, with a sweeter and more delicate flavor. A member of the cabbage family, it is light green and sometimes sold with its edible greens attached. It can be eaten raw or cooked, cubed, shredded or sliced. Choose small ones, and peel before using.
1 kohlrabi, peeled and cut into 1/4 inch cubes
1 fennel bulb, sliced
3 carrots, peeled and sliced into 1/4 inch rounds
1 tablespoon olive oil
1 tablespoon vinegar (red wine, champagne or rice wine)
1/2 teaspoon salt
1/4 teaspoon pepper
juice of 1/2 lemon
1 tablespoon fresh parsley, dill or cilantro, optional
In a large bowl, toss kohlrabi, fennel and carrots with oil and vinegar. Add salt, pepper, lemon juice and optional herbs and toss again.
serves 6 ~ can make ahead
preparation time: 10 minutes
Fava Bean Salad
1. Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the tough membrane around the bean. To remove the outer pod, work over a large bowl and squeeze the bean with your fingers, bending the pod so that when it snaps, the bean inside shoots out into the bowl. Remove all the beans from their pods.
2 Add the beans to 2 quarts of boiling, salted water. Simmer the beans for a few minutes, until just tender. Use a slotted spoon or dump into colander and plunge into a bowl of ice water to stop the cooking, and to shock the beans into a bright green color. Let the beans sit in the ice water for a minute or two, then drain them and remove the outer peel.
2 medium fresh tomatoes, chopped
1 1/2 cups fava beans
1 small onion, diced
1 cucumber, diced
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon ground cumin
salt and black pepper to taste
Toss all ingredients in bowl and toss. Add salt and pepper to taste. Enjoy!