our summer CSA share: week three

In case you haven't seen kohlrabi before, this is what a kohlrabi looks like:

Interesting little critter, isn't it?

I put last week's kohlrabi in a stir-fry along with snow peas, also from our CSA, and broccoli, which was just in my fridge needing to be used.



It was good, but next time I think I'll put any kohlrabi I may get in a salad.  I actually preferred the taste of it raw to the cooked flavor and texture.

We got a head of napa cabbage, and I proceeded to make myself four salads (one napa cabbage makes a lot of salads) all following this recipe from Food & Wine.  If you're making salad for one, like I usually am, I recommend making the dressing and keeping it separate, then chopping the cabbage, cilantro, and scallions you want freshly each day.  Add slivered almonds and your dressing, and voila!  A crunchy, delicious salad.



And since arugula was in my share, it was a foregone conclusion that I would have to make the arugula, carrot, and chickpea salad that I made for Nell's birthday party.

It just had to be done.  I love that salad so much!  Again, I subbed farro for the wheatberries.

I ate it with oven baked red potato 'fries.'  A delicious meal that Nell enjoyed, too!

And then we both ate leftovers of the farro, chickpea, dressing mixture for lunch for a few days.  Mmm.