Well, it’s the first day of summer and the longest day of the year. It’s a little sobering when you realize from here out the days will be getting (incrementally) shorter until December 21. But we’ve still got 3 months – if not more – of long, sunny days and plenty of warm weather before the leaves change and autumn smacks us in the face. Too bad I’m going to be spending so much of it alone – Beloved leaves today on business in Texas for the next 10 days. Once he’s home, I’ll see him for 5 days before he leaves for Pittsburgh for 2 days. He might be home for a week after that, then I won’t see him for the better part of a month, until he comes home on August 12 – a full day after the majority of our children descend on us for a week.
Oh, the lazy hazy days of summer.
At any rate, I’ll continue to cook and post recipes even if I am mostly doing it solo (The Young One leaves to visit the paterfamilias in Texas on July 16) and salads and seafood will probably star in many of the dishes, since I’m fond of both (and they’re easy, but we’ll just ignore that little fact right now, shall we?). Besides, I’m going to have to find something to do with the vegetables in our CSA box every week.
Last week, we still had kohlrabi left from a previous trip to the farmer’s market and we received two pints of sugar snap peas in our CSA delivery. A salad of some sort seemed in order, but I just didn’t want to throw it all together with lettuce and slap some salad dressing on it. Kohlrabi, being a member of the cabbage family, lends itself quite well to slaws, and combined with a tart Granny Smith apple, sweet sugar snap peas, smoky bacon and simply dressed with homemade mayonnaise this is a very good one indeed.
Kohlrabi, Apple and Bacon Slaw
3 small kohlrabi bulbs
1 medium Granny Smith apple, peeled and cored
15 sugar snap peas, peas reserved and pods cut into strips
6 slices bacon
1/2 cup mayonnaise, preferably homemade
Salt and freshly ground pepper, to taste
Fry bacon in a pan until very crisp. Drain on paper towels and set aside.
Peel the outer layer of the kohlrabi bulbs; run through the shredding blade of a food processor or shred using the largest holes of a box grater. Repeat with the apple; add to the peas and pods in a large mixing bowl. Crumble the bacon on top and add the mayonnaise. Toss until thoroughly coated; taste and season with salt and pepper.
Cover and refrigerate for 30 minutes before serving to allow flavors meld.