4th Week of CSA: July 6 - July 10

In your share this week:

Kale

Kohlrabi: eat the stem and the greens!

Rainbow Chard

Green Cabbage

Summer Squash

Kohlrabi Slaw:

Ingredients:

1/3 cup mayonnaise
3 tablespoons canola oil
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
3/4 teaspoon sugar
3/4 teaspoon celery seeds
Kosher salt
Freshly ground black pepper
2 pounds purple and/or green kohlrabi, peeled and coarsely shredded on a box grater
1 cup shredded green cabbage
1 medium celery rib, thinly sliced crosswise

Directions:

In a large bowl, whisk the mayonnaise with the canola oil, vinegar, mustard, sugar, celery seeds, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Add the kohlrabi, cabbage and celery and toss well. Cover and refrigerate for 1 hour. Season the slaw with salt and pepper and serve.

MAKE AHEAD
The kohlrabi slaw can be refrigerated overnight.