Friday, August 12, 2016

Kohlrabi Slaw - Weekend Recipe

We are out at an event Saturday in Batavia - Green Fair on the Fox. Part of the "Green Theme" is to get involved in changing our habits to be more green.  The ideas is to "Change ONE" thing you do to be more green.  Once you do one, you can add another and another and....

Here are a list of suggestions:

  • Line dry laundry 
  • Print double sided 
  • Use cloth napkins 
  • Install a programmable thermostat 
  • Compost food and yard waste 
  • Turn off lights when you leave the room 
  • Replace your light bulbs with CFL bulbs 
  • Turn your water heater down a couple degrees 
  • Use low flow toilets and shower heads 
  • Replace plastic with cloth grocery bags 
  • Use upcycled rags instead of paper towels 
  • Plant a garden 
  • Switch to natural cleaning products 
  • Reduce meat consumption

We have grown a garden and are composting our food and yard waste.  We even save our grease for recycling through the Village. 

In our garden is a little known vegetable called Kohlrabi.  A friend of mine in Seneca, IL gets me kohlrabi plants of the variety Kossack, which get large but do not get woody like some larger kohlrabi do.  We love growing them as they can go in early and later in the summer.  They also are a no maintenance plant.  You plant them and later you harvest them.  Occasionally you water them, but sometimes you do not even need to do that.

Kohlrabi is an underused vegetable.  People do not grow it and if they do they are not sure what to do with it.  I developed this slaw recipe to show how tasty it was to the uninitiated.  It seems to be our favorite way to eat the vegetable, although this year I will also be fermenting it, as this is my new kick.

Kohlrabi Slaw with Four Spice Meat Rub on Pork Chops

Kohlrabi Slaw

2 small kohlrabi
1 cup radish
2 tablespoons herbal or plain vinegar
2 teaspoon sugar
2 tablespoons fresh parsley, chopped
4 tablespoons olive oil
1 Tablespoon mayonnaise or salad dressing

Peel two small kohlrabi, if young just cut off the eyes. Shred the kohlrabi and radishes. You may use a food processor for this. I use a mandolin or a cheese grater.  Mix vinegar, sugar, Soup & Salad Seasoning and fresh chopped parsley in a glass bowl. Whisk in olive oil.  Add mayo. Pour over shredded veggies and toss. Chill for 30 minutes or more and serve.

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