The third week of our CSA was the most adventurous yet, what with cauliflower, green kohlrabi, and a big bunch of bok choy. I’ll get to the eventual fate of the kohlrabi and bok choy in a minute, but first: CSA #4!
There was a large patch of black raspberries growing, so one of the volunteers offered to make a batch of jarred preserves for the CSAs this week. We ate our way through it most of the weekend, smearing it on whatever neutral surface we could find. I tried to convince James to eat it with a spoon, but he had to draw the line somewhere.
Anyway, as to the fate of the green kohlrabi and bok choy, I was a little worried about spoiling if I held onto them past this week, so I made it one of my meal-planning objectives to figure out a good way to use them. A few of you had some really great suggestions. I especially loved the idea of making a nice vegetable stock with the bok choy, but with the summertime heat and the lack of open windows in my kitchen, it was a tad too warm for anything that needed to simmer for a long while on the stove top.
I was still riding on a cold salad high from last weekend, so I decided to take it a step further and experiment with a slaw based off of the bok choy, the kohlrabi, cabbage, and a big yellow bell pepper. Because I don’t have quite the right equipment to make a really shredded slaw, mine came out a bit chunky and extra crunchy. For a finer crunch, really shave down those veggies. A microplane works nicely – and I should get one, along with a knife-sharpening kit.
Summertime Asian Slaw
- 1/2 pound bok choy stalks, sliced down into thin strips
- 1/2 pound green kohlrabi, peeled and thinly sliced or shaved
- 1/2 pound green or purple cabbage, chopped and shredded
- 1 yellow bell pepper, thinly sliced
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp canola oil
- 2 tsp powdered ginger
- In a large bowl, combine sugar, soy sauce, vinegar, sesame oil, canola oil. Mix until well combined.
- Throw in veggies and toss in dressing. Add the ginger one teaspoon at a time. Mix until all ingredients are evenly coated. Allow to chill for an hour.