The roots are taking over from the fruits and leafy greens of the early shares. Turnips, kohlrabi, beets, carrots and onions are now in the majority. Their heartiness is good for you, and if you cook them right, the taste is too.
A week ago we trialed the beets. The trial was a success. We utilized an Asian dressing to test them out.
Beet Salad with Asian Dressing
1 bunch of beets
2 scallions or ¼ cup chopped fresh onion
1 to 2 medium carrots
1/8 cup sesame oil
2 tbsp rice wine vinegar
1 tbsp fish sauce
Juice of ½ lime
1 squirt Sriracha hot sauce
1 tsp honey
1/8 tsp salt
Top the beets and boil until tender
Quickly cool beets and peel off skin when cool
Mix all dressing ingredients together
Cut into desired size, add chopped onion, grated carrots and dressing
We were recently persuaded to try kohlrabi in a new way, by using it like jicama. Jicama is the root of a plant cultivated more in Central and South America than here, that is similar to kohlrabi. Rebecca modified the Clementine Jicama Salad recipe from epicurious.com. I thought the grated kohlrabi in this salad was shredded coconut. It was delicious.
Kohlrabi and Orange Salad
1/2 teaspoon chopped garlic or garlic scape
1/4 cup fresh lime juice
6 tablespoons olive oil
1 teaspoon honey
2 oranges, peeled, separated, and cut crosswise into chunks
1 kohlrabi, peeled and shredded
2 scallions, chopped
1/4 cup crumbled fresh cheese
1/3 cup toasted pumpkin seeds (try Al Habashi in the River Market)
Whisk together garlic, salt, lime juice, oil, honey, and 1/2 teaspoon pepper in a large bowl.
Add oranges, kohlrabi, onion, and gently toss.
Season with salt and sprinkle with cheese and pumpkin seeds.