As for this week's haul...one small head of Chinese Cabbage, one kohlrabi, 1/2 lb. of spring mixed greens, 1/2 lb. of spring onions, a small head of broccoli and a bunch of dill. A random batch, to say the least. The amounts and number of items will continue to pick up as the weeks go by and the harvest grows. I am really looking forward to fresh picked strawberries next week.
I am still trying to come up with some good recipes for kohlrabi and dill aside from simply tossing them into salads. For tonight, I kept it simple - a salad of mixed greens with broccoli florets and local blueberries, plus a wonderful honey poppyseed dressing (recipe below). Add a fresh loaf of bread from the Artisan Bread in Five Minutes a Day Cookbook
Below is the recipe for the Honey Poppyseed Dressing, slightly adapted from the Joy of Cooking cookbook. It goes well with any type of salad, but it really goes excellently with strong greens and a few berries.
Honey Poppyseed Dressing
1/4 c. honey (any will do, but a good local honey really makes it shine)
3 T. apple cider vinegar
2 T. olive oil
2 T. dijon mustard
1 t. poppy seeds
2 shallots (you can also use scallions, green onions, spring onions...even one small yellow onion if that is what you have on hand)
Put all ingredients in a glass mason jar, then shake well to combine. This recipe is great to double or more, then keep in the fridge.