This week's Crabtree Farms CSA was chock full of lettuces, a kohlrabi bulb, garlic scapes, radishes, rosemary and sage.
I am momentarily going into the kitchen to attempt a kohlrabi and vidalia onion pickle since someone gave Tim a bag full of Vidalia onions. I'll be back later to document the process and the results!
Okay! I'm back. Here's what I did with the kohlrabi. I'm going to let it marinate a few days and let you know how I end up using it. I'm thinking it would make a nice condiment for fish tacos.
RECIPE: Pickled Kohlrabi and Vidalia Onions
1 medium kohlrabi bulb, peeled and sliced into matchstick size pieces
1/2 Vidalia onion, thinly sliced
1/3 c. white wine vinegar
2 T. sugar
1/2 t. dijon mustard
1/2 t. mild goulash paste (basically roasted red peppers and salt - highly salted and savory!)
Heat the vinegar, sugar, dijon mustard and ghoulash paste in a small saucepan and whisk until all ingredients are evenly dispersed and sugar has dissolved. Remove from heat and pour mixture over kohlrabi and onion. Marinate in sealed container in the refrigerator for a couple of days, stirring occasionally.