Some of you may recall the Cooking with the Moms podcast we recorded last summer featuring the home canning craze and an interview with New Hampshire gardener extraordinaire, Mo Gouin. Mo lives near my parents’ Lake Winnisquam summer house, and while I was up there last weekend, I stopped by to see what he had growing in his garden.
When Mo heard I was stopping by for a visit, he picked this giant kohlrabi from his garden, and he couldn’t wait to give it to me!
Last summer, I made Bread and Butter Pickles with the help of our intern, Annette, and we added one of Mo’s small kohlrabi bulbs. This week, I took his latest gift and turned it into a Carrot Kohlrabi Slaw. Read on for the recipe and for highlights from my impromptu visit to Mo’s glorious vegetable garden.
Carrot Kohlrabi Slaw
Makes 8 Servings
I found this recipe on About.com and added my own little spin by adding a splash of honey to the dressing, and for the “vegetable oil,” I chose canola.
- 2 small bulbs kohlrabi (about 1 pound)
- 4 medium carrots (about 3/4 pound)
- 3 tablespoons vegetable oil
- 2 tablespoons cider vinegar
- 1 tablespoons whole grain or Dijon-style mustard
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
1. Peel the kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside.
2. In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
3. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you’d like.
When my dad and I stopped by, Mo was up on a ladder picking purple beans. He built these 12-foot-tall bean poles and told us that if the bean poles were taller, the plants would have grown even higher!
These are parsnip plants that Mo plans to leave in the ground until next spring. He says they will get sweeter over the winter. Who knew?
I may have to return to New Hampshire in a few weeks to sample these beautiful Brussels sprouts.
Let us know if you’ve ever tried kohlrabi, and tell us what’s still growing in your gardens.