The days are steamy and the nights are longer with late setting suns.
So dinner is light with this summer kohlrabi salad with triple pea salad.
You will find me every Saturday morning now walking the fields over at Quail Hill Farms in Amagansett. Unlike my experience with CSA’s in the past, I am not handed over a box of produce, but rather I stoop over rows of peas and lettuces and harvest my own fresh veggies. Last summer with a couple of friends I attempted to farm a patch of organic farm. In the spring the excitement was high and we planted rows of tomatoes, carrots, radish, lettuces, etc. We weeded, watered and did manage to harvest some nice things- but my real takeaway from it was that I am most excellent at growing waist high weeds! Because I was not around during the week, and the weekends are busy with friends and tennis, it got harder (and hotter!) to toil away in that dirt. The weeds happened to love all that rich organic soil and compost we laid out, and quicker than you can say Jack Rabbit, those weeds were wicked!
Down and Dirty in the Dirt
I did however love to be out amongst the birds and the bees, and discovering plump treasures under broad leaves was like Easter Egg hunting every day. Not to mention that I have become interested in the benefits of microbes in dirt and the best way to get at them is to get down and (uh) dirty with them.
Another surprising benefit from picking my own food is having a much different relationship with it. First off, it takes me about an hour each week to harvest, but since I am literally handling everything I will later eat, it becomes more beautiful, and more precious. That plump pod of peas that I snapped off the vine was chosen. While pushing aside leaves and cutting off lettuces it gave my mind time to be amazed, time to be grateful and time to think about recipe after recipe.
Kohlrabi
This week in the field were kohlrabi. One of the more intriguing looking vegetables in my opinion. For some reason it reminds me of the Reddit icon. Sort of alien with random stalks and leaves coming from the side. I picked two versions. One was a pale lemony green color, the other a vibrant deep magenta. Both yield the same tender white flesh inside. Overheard while bending over the plants were discussions of what exactly was kohlrabi and no one really had any idea how to cook it.
Kohlrabi is a member of the brasscia family which includes broccoli, cauliflower, kale and the like. And like those veggies, it’s a nutritional powerhouse. It is super packed with vitamin C, potassium, thiamine, B6, phosphorus, folate and CALCIUM! The taste is closest to broccoli stem and a similar consistency, but I find it just a tad sweeter and very very enjoyable. Maybe like a marriage of jicama and broccoli? Just like any other of the brasscia, you can eat it raw or add to a stir fry etc. Personally I think it would be an excellent addition to a crudite platter and it adds a sweet crunch to a salad. The outer skin is tough, so it does take some diligent peeling, but not a big deal.
Making a Kohlrabi Triple Pea Salad
Also in the field were rows of pale yellow snap peas, shucking peas and pea shoots. The Pea Shoots throw off a gorgeous pink or purple flower that I plucked to add some prettiness to my dish. Not much of a flavor, but who could resist?
I kept the dressing very light and delicate because there is so much sweetness in the peas and kohlrobi there is danger of drowning that all out. To add some heft I layered in all on a bed of scented black rice. The result was a satisfying salad with chewiness and crunch.
I hope you give this groovy veg a try. It may look like an alien, but it’s worth every bite.
Ingredients
- 1.5 cups black rice, or any other grain of choice
- 1 cup slice kohlrabi
- 1 cup snap peas
- 1/2 cup green garden peas
- 1 small bunch of tender pea shoots
- 1 small bunch of pea flowers (optional)
- 2 scallion, whites and greens sliced
- 2 lemons
- 1 tablespoon pink peppercorns
- 1 generous pinch of salt
Instructions
Prepare the black rice according the package directions. I cooked mine in an instant pot with 1:1 water and a generous pinch of salt, for 20 minutes. When done spread the rice onto a platter to cool and sprinkle lightly with some of the lemon juice.
Place the kohlrabi into a small bowl and add the remaining lemon juice and let it sit white you compile the rest. Place 1 inch of water in a small pot and bring to a boil. Add the peas and snap peas and simmer for 1 minute, then remove and run under cool water. You want a semi raw result to maintain sweetness and crunch. Add the warm peas to the kohlrabi and toss. Add the scallions, pink peppercorns and salt and toss all together and lay out on top of the rice. Add the flowering pea tendrils at the end.
It's ridiculous how simple this recipe is and how bright and amazing the taste is.
Notes
The outer layer of kohlrabi is very tough and needs to be completely peeled. It's not as tough as butternut squash (which I think is a bear!) and quite easy to peel. Keep going until all the green is removed and just the white tender flesh is left. Slice, shred, or grate.