Kohlrabi and Pear Slaw

Kohlrabi and Pear Slaw

3 small kohlrabi bulbs peeled and cut into shoestrings
4 pears peeled, cored, and cut into shoestrings
8 small mini peppers cut into shoestrings
3 tablespoons lemon juice
1/4 cup raisins
4 tablespoons fresh mint leaves chopped
2 tablespoons fresh Thai basil or cilantro chopped

2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 tablespoon agave syrup
2 tablespoons olive oil

Mix kohlrabi, pears and peppers and toss with lemon juice to prevent browning. Add raisins and herbs and toss again. You could add some shredded carrots for added color and flavor if desired. Whisk lime juice, mustard, agave syrup, and olive oil, add to salad, and toss just before serving. I make slaw salads without a mayonnaise base in warm weather because mayonnaise can go rancid very quickly. A very unusual yet pleasing flavor sure to delight those with an adventurous culinary paleate.

Variegated Yucca Ready to Bloom

Variegated Yucca Ready to Bloom

If you want to see several in bloom,
the cemetary across from the library
has them in bloom, their foliage is green.

Yucca take little to no water and are pest free.
The ends of their leaves are sharp so be careful.

CSA Basket This Week

CSA Basket This Week

Baby Carrots

Too many have given all for us to be free and I am grateful.

Caraflex Cabbage

Baby Beets

Cilantro

Kohlrabi

Baby Leaf Lettuce

Broccolini

Sugar Snap Pease

I've got my work cut out for me cooking these beauties.
I've made recipes I never would have tried utilizing all this produce.
Stay tuned for some of those recipes.
 Participating in CSA - Community Supported Agriculture
All produce was grown at Levity Farms right here in Blairsville, GA

Dry Brined Smoked Salmon

Dry Brined Smoked Salmon

1 slab of salmon fillet cut in 4 inches pieces across
3/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper

2 teaspoons kosher salt
1/2 teaspoon cayenne pepper

Mix sugar and spices. Place salmon in a large
non-reactive baking dish.
Pat sugar mixture over each salmon piece.
Cover and refrigerate over night.
Next day wash salmon pieces
to remove excess brine. Pat dry and
let salmon pieces dry with a fan to develop the pellicle.
Smoke with some whiskey soaked hickory chips.

So far I've made salmon dip.

Mix sour cream, whipped cream cheese,
1 tablespoon prepared horseradish,
ground pepper and fresh chopped dill.
Better the second day when flavors meld.
Up next will be some smoked salmon risotto.