Edible Hanging Baskets
By Catherine Lee, 01 July 2012 –
The team did a great job this week preparing the edible hanging baskets, they looked so interesting and bountiful; a great incentive for recommending a friend to the crop share.
I’ve never been sure what to do with kohlrabi and it hasn’t been one of my favourite vegetables to cook, so I was pleased to find a recipe that uses it raw in a salad. Cabbage and Kohlrabi Salad has a lovely fresh taste with a lemony kick and sharp sweetness. They’re also nice when used in a gratin; shallow fried in olive oil and served with garlic and chives; or added to an Oriental stir-fry. Alternatively, you can peel the kohlrabi with a sharp knife; cut lengthways in half, then into 1cm thick slices. Char grill on both sides, roast in the oven until soft, and then pour some Parsley Oil over.
I wanted to post another quick and easy soup recipe, this time using chard, and where better to find inspiration then on the Ready Steady Cook website. Chard and Leek Soup is very simple to make and really tasty, I used some of the spring onions in this recipe.