I finally found my kohlrabi muse at Dianasaur Dishes, a fun food blog I stumbled upon. On her website, Diana(saur) describes her cooking as “delicious, easy, and healthy meals on a shoestring budget,” and that had me sold.

Here’s my adaptation of her original recipe for Kohlrabi Salad:

• 2 small kohlrabi bulbs
• ½ cup Granny Smith apple, chopped (I’d try this julienned next time)
• 10 sugar snap peas, peas reserved and pods cut into strips
• 4 slices bacon
• ½ cup whole milk yogurt
• 1 Tbsp honey

Peel the outer layer of the kohlrabi bulbs, then cut into julienne strips. Toss with chopped apple, peas, and pods.

Fry bacon in a pan until very crisp, then chop finely. Add to kohlrabi mixture and toss.

In a small bowl, mix yogurt and honey. Drizzle over kohlrabi mixture, toss until thoroughly coated, and let sit for 30 minutes to let flavors meld.

This slaw is great for the summer: it’s light and fresh, mingled with sweet, tart, and smoky flavors. I omitted the sunflower seeds (in the original recipe) because I didn’t have any, and I think it worked out just as well – still had that crisp crunch from the kohlrabi and the apple. I also substituted whole milk yogurt for the heavy cream and vinegar. The overall texture would have been better, though, if I’d julienned the Granny Smith apple. (Next time!)

Mahalo for the inspiration, Diana!

In this week’s share:

• Boston Lettuce
• Scallions
• Kohlrabi
• Arugula
• Broccoli
• Sugar Snap Peas
• Escarole
• Swiss Chard

It has been hard finding time this summer to consume all of our veggies – even only our half-share’s worth!

The boston lettuce will probably become a gift for a friend who’s in town for the summer and loves eating healthy and supporting local agriculture.

We actually didn’t take home any broccoli this week. The one broccoli crown we found in our share was so small that it would’ve been ridiculous to split with our share partners, so I just left it for them.

The sugar snap peas were too good to not eat raw – refreshingly light and crisp. (I just snapped off the stem top, peeling off the stringy fiber that runs down one side of the pod.)

As for the other veggies, here are some ideas I’ve had:

Escarole: I’d like to cook something with this (versus eating it in a salad). Perhaps a soup?

Scallions: Chinese-style scallion pancakes? Or maybe pair them with bacon in a cornbread?

Still trying to figure out what to do with the chard and kohlrabi. What would you do with these vegetables?