Elyse: What do you want for dinner?
Chris: What veggies do we have?
E: Well, we have green beans, corn, lettuce, tomato, eggplant….
C: Lettuce and tomato? We should make BLTs!
And, that’s how an idea was born. We picked up some delicious bacon and whole grain bread from Heinen’s, cut up the red and yellow tomatoes from our latest Dean’s Greenhouse pick-up, cleaned and dried the lettuce from our box, and cooked the corn that came in our box as well.
As an extra touch, I buttered the bread and then toasted it before making our sandwiches. The sandwich, corn, and slaw from earlier today made a perfect summer dinner!
Luke the Cuke gives his Seal of Approval.
Is anyone else panicked when it’s time to pick up your new box of CSA produce and you realize you still have a lot of the previous week’s haul? Maybe it’s just me…
I had intended to make this recipe during the week, but jury duty and nightly rehearsals make it hard to do much of anything. Last week, we got cabbage for the first time and what the heck do you do with cabbage except make slaw? Ok, lots of things, but this seemed the easiest. It’s quite good! Now, if only I had some pulled pork from the smoker…
If you’d like a picture, please refer to the following post Kohlrabi slaw and Luke the Cuke meets a new friend
Kohlrabi and Cabbage Slaw
2 cups chopped cabbage
4 kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2 carrots, sliced thin
2 tablespoons minced fresh onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon celery seed
1/2 cup mayonnaise
4 1/2 teaspoons apple cider vinegar
1. Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
2. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.