Kohlrabi and Radish Slaw

Ingredients:

2 Small kohlrabi bulbs, julienned, and thinly sliced leaves

3-5 Radishes, julienned

1 Large spring onion, chopped

1 Clove of garlic, peeled and minced

1 Sprig of fresh dill, minced

1 Tsp brown mustard seeds

2 Tsp good quality all-natural apple cider vinegar

Juice from 1/2 lemon

1 Tsp white truffle oil

Sea salt & black pepper to taste

Method:

This recipe is quick and easy if you have a good mandoline slicer or food processor with a julienne blade.  You can also use a cheese grater, but the texture will be less crunchy.

To slice the kohlrabi leaves thinly, start by removing the stem and rib from the leaves.  Lay the leaves flat in a stack, then roll lengthwise into a log shape.  Slice across the roll of leaves, making spaghetti-thin swirls.  You can chop again to shorten the strands of leaves if you like.

Mix all ingredients in a large bowl.  Season to taste.  Serve immediately, or refrigerate for a few hours if you want a softer, wilted texture.  This slaw is delicious served with grilled fish.

Fall Market Salad With Caramelized Onions, Bacon & Blue Cheese

This selection of salad greens are all in a bitter/sour flavor family. Alone, they might be challenging for some to enjoy.  But when they share a plate with sweet onions and apples, and rich and salty bacon and blue cheese, the flavors are perfectly balanced.  There is no need for a fussy salad dressing when your mouth lights up with all of this flavor.  A good oil and vinegar drizzle before serving is all it needs.

Ingredients: One head of pac choi, stems and greens chopped 2 cups of arugula 1 bunch of radish greens 1 bunch of radishes, sliced 1 golden delicious apple, sliced 1 lb link 41 bacon, cooked crispy 3-4 sweet onions, sliced and caramelized until golden brown. (See recipe for Caramelized Onions) Roquefort or Stilton blue cheese Olive oil Golden balsamic vinegar, or your favorite sweet light vinegar

Method: Slice and caramelize the onions.  See recipe for Caramelized Onions for instructions. Let cool. Cook the bacon until crispy and let rest on a paper towel to blot the grease. Wash the greens, arugula and pac choi.  Chop or tear the leaves to the desired size.  Chop or slice the pac choi stems, the radishes and the apples.  Assemble the vegetables and apples, then top with caramelized onions, crumbled bacon and blue cheese.  Drizzle a little olive oil and golden balsamic vinegar on top and serve.

Basil & Peach Gelato (Vegan)

I have nothing against cows or the milk they produce, especially milk from those happy grass-fed cows.  But 30% of the world can't digest milk products, and millions more choose not to eat animal-related foods.  That's a lot of people who don't really enjoy ice-cream.  And even for the 70% who do, this coconut-based gelato is phenomenally good. I would love to say I made this up in my kitchen, but the credit goes to CSA member Oriel Wiggins, who scooped out a bowl and handed it to me. She smiled wickedly, as she knew I would want the recipe...and want to share it with the world. It would be immoral to keep her recipe, and this goodness, hidden from the basil-loving, peach-loving, ice-cream-loving population of this great earth.  Don't worry if you don't have an ice-cream maker, David Lebovitz will tell you how to make it by hand in your freezer.

Ingredients: 2 cans unsweetened first-pressed coconut milk, chilled 1/2 cup local raw honey 2 locally grown ripe peaches, pitted 15 to 25 large basil leaves 1 tsp vanilla dash salt

Method:  Put all ingredients in the blender and blend thoroughly. Taste and adjust sweetness to your preference.  You may also add more basil to taste. (note: sweetness and flavors are subdued when frozen so take that into consideration when tasting the mixture) Freeze in an ice cream freezer according to manufacturers instructions, or click here to follow the David Lebovitz instructions for making it without an ice-cream maker.

Sweet Pepper Salsa With Peaches & Basil

Most of these ingredients were in the previously posted red pepper chutney recipe, but this raw-food version is amazing, and so lovely on top of grilled meats, in a taco, or with almost anything. Mix the following ingredients in a medium-sized bowl. Serve immediately, or chill in the refrigerator for up to one day.

4 cups of diced sweet peppers (mixed colors) 1 red chili pepper, diced (optional) 1 cup diced yellow or sweet onion 1 large firm-ripe peach, diced  3-4 cloves of garlic, minced Juice from 1 lime 1 tsp sea salt Freshly ground black pepper About 15-20 10-15 large fresh basil leaves, chopped finely

Summer party Idea: Bite-sized squash fritter with smoked salmon, garlic & herb goat cheese and sweet pepper salsa

Ploughman's Lunch

It's a fitting lunchtime meal for today, maybe because eight million people are tuned to the games in London, with a few pondering about how nice it would be to nip out for a quick pint and a ploughman's lunch at the corner pub.  Or perhaps it's because it's August and the relentless heat of southern summer has us all wanting raw veggies and simple food.  Whatever the reason, it is delightfully appetizing to stare at a plate of crisp, farm-fresh organic yellow zucchini, purple peppers, banana peppers and cherry tomatoes.  Add some good cheese, homemade pickle (or Branston if you are British) and a good crusty bread like the Niedlov's brochen, and you are in for a fantastic lunch!