if you want to cook seasonally, Six Seasons by Joshua McFadden is one of the best cookbooks you can have in your kitchen. I took a page from his Kohlrabi & Citrus salad recipe but added some baby fennel I had from last week, and some juicy peach slices. Apple would also be good here!
1 medium kohlrabi, peeled and sliced in thin wedges
2 peaches, sliced
2 baby fennel, sliced thinly
1 lemon, juiced
1 lime, juiced
1 orange, juiced
3/4 cup olive oil
1 1/2 tablespoon honey
1 tablespoon white wine vinegar
2 tablespoons poppyseed
1/2 cup Mixed Greens
1/2 cup of sour cream
Directions: In a small bowl, combine kohlrabi, 3 tablespoons sour cream and a few sprinkles of poppyseed. Season with salt and pepper.
In another bowl, make the vinaigrette: combine juices, honey, vinegar and olive oil. Season with salt and pepper and set aside.
Toss mixed greens, peaches and fennel with a little bit of the vinaigrette. On a plate, smear the rest of the sour cream. Top with mixed greens, kohlrabi, dressed peaches and fennel and garnish with more poppy seeds and vinaigrette.
Delicious, farm-fresh harvests are closer than you think.