Рецепт PROJECT CSA: garlic scapes and kohlrabi
I finally registered for a local CSA. I've been wanting to for SO long, but all the ones I could find were quite a commute from where I live. So when my local gym decided to do a CSA, I was absolutely ecstatic. Getting a box of random, obscure vegetables that I may not have ever come in contact with is a dream.
I love the idea of supporting farmers and local agriculture, but having my very own farm (Monkshood Nursery and Gardens, a family owned, local, and certified organic farm) is so exciting! I signed up a few months ago, but I just got my first one. I'm finally back in town, and the first order of business (yes, before even unpacking) was to play with my new vegetables. I have a half-share, so I will get it every other week until October. In tribute to my love of CSAs and possibly de-mystifying the experience/obscure vegetables, I will post a recipe for each box of goods I get. So, on that note, a recipe with two ingredients I've never used (or even eaten): garlic scapes and kohlrabi. Farm fresh and delicious.
ROASTED KOHLRABI SALAD
with STONEGROUND MUSTARD & HEMPSEED DRESSING
Gluten-free & Vegan
Serves: 2
4 to 5 kohlrabi, cubed
5 cups farm-fresh mesclun greens
5 garlic scapes, diced
1. Wash kohlrabi well. Remove green stems and save for sauteing. Peel outer skin with a paring knife and cut in cubes. (I saved a few thinly sliced raw pieces to garnish the salad, too).
2. Wash garlic scapes. Remove outer layer of "flower" at tip, and dice the whole scape.
2. Roast kohlrabi and garlic scapes at 400 degrees with 1-2 tablespoons of dressing for 20 to 25 minutes or until tender.
3. Wash mesclun greens well and dry on a paper towel. When kohlrabi is done, let it cool for 10 minutes before adding atop mesclun greens.
4. Drizzle mustard dressing on salad and top with thinly sliced, raw kohlrabi. Garnish with fresh ground black pepper.
STONEGROUND MUSTARD & HEMPSEED DRESSING
Gluten-free & Vegan
Serves: 3-5
- 6 tablespoons extra virgin olive oil
- 2 tablespoons stoneground mustard
- 3 tablespoons hemp milk
- 2 tablespoons hempseeds
- 1/2 teaspoon sea salt
- 1/2 teaspoon agave nectar
1. Add mustard to small bowl. Whisk in olive oil and hemp milk.
2. Mix in agave, hempseeds and sea salt. Whisk well and refrigerate.