Week #2 - Solstice Slaw

Solstice Slaw

Summer is officially here. At 12:39 pm on Sunday, June 21, 2015 marks the official first day of summer.  The children are about to be out of school and vacations are being planned.  Although our first day began with rain, the birds were chirping and bees buzzing by the afternoon.  The farmers are welcoming it for their crops. 

At Appleton Farms’ we celebrated Fathers Day which shared the solstice with a blue grass festival.  Families were patting goats, chickens and cows.  There were plenty of burgers, ice cream and lots of dancing to our favorite blue grass band, Olde Cold Tater!

Summer brings salads, cooler food and barbecues.  Cole slaw doesn’t have to be the traditional cabbage.  Cole slaw can be just about any firm vegetable or fruit mixed in with the traditional slaw sauce or a modified version – sometimes sweet, sometime savory.

Kohlrabi

This time of year brings a farm favorite, Kohlrabi.  Kohlrabi is in the brassica family.  The taste and texture of kohlrabi are similar to a milder and sweeter broccoli stem. I think it tastes a bit like a cross between cabbage and apple.  You can find farmers around Appleton Farms’ snacking on them as you would eat an apple. They can be sliced for dipping in peanut butter; julienne for oven fries; sliced thin and made into chips, shredded and added to salads, fritters or for cole slaw.  The skin is usually peeled off with a vegetable peeler then cut as desired.

Kohlrabi Slaw 2 bulbs kohlrabi 2 golden beets 1 medium apple (I prefer local Macintosh) 1/8 cup chopped pineapple 2 cloves garlic, minced hot pepper flakes (optional) fresh herbs (optional) Peel and grate kohlrabi, beets and apple. Combine everything and mix well with dressing. Lit sit for 10-15 minutes to let flavors mingle. Adjust seasonings to taste. You can change it by adding different fresh herbs (dill, cilantro, parsley, hot pepper, etc.) Dressing 1/4 Appleton Farm’s Heavy Cream 1 Tbs fresh lemon juice 2 cloves chopped garlic 1/2 Tbs quality mustard 1/2 tsp sugar Salt & pepper Fresh mint, chopped If you’re feeling adventurous, you can either add to or substitute some of the beets and/or kohlrabi with baby bok choy.  If desired, prepare bok choy by cutting in half, chop lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse sea salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object. Set aside in sink to drain.  After an hour or so, rinse and use.

Chive Blossom Vinegar

If you’ve never had chive blossom vinegar, you’re in for a treat.  The subtle chive flavor envelopes the vinegar, leaving it an almost sweet flavor to use anywhere you would use vinegar.  The blossoms turn the color a beautiful pink.

Collect blossoms and rinse to get any dirt off.  Drain.  Add blossoms to a mason type jar.  Fill with white vinegar.  Store in cool, dark place for 2-4 weeks.  Strain with cheese cloth; store in clean jar.