CSA Week 4 Recipe: Summer Corn and Kohlrabi Salad
Nothing marks the arrival of summer quite like terrific corn. Just sitting on the porch shucking ears brings back countless happy memories for myself and my family. This recipe is a go-to, versatile side dish that is equally comfortable on an elegant buffet or transformed into a picnic lunch with the addition of black beans or leftover grilled chicken. It’s also a wonderful way to use any of the vegetables in your local CSA basket – in this version I’ve incorporated half of the recent harvest.
CSA Week 4: kohlrabi, turnips, garlic scapes, carrots, bunching onions, garlic, parsley, summer squash
8 ears sweet corn, boiled for 4 minutes, cooled, and cut from the cob
1 medium kohlrabi, trimmed and cut into a 1/4-inch dice
2 small turnips, trimmed and cut into a 1/4-inch dice
1/3 cup mixture of finely chopped garlic scapes, scallions or bunching onions, any combination of the three works
handful flat parsley, chopped
1/2 cup orange juice
1/2 teaspoon cumin
salt and pepper to taste
dash of red pepper flakes (optional)
Toss together all ingredients in a large bowl. If you have high-quality extra virgin olive oil on hand, drizzle a bit over the top and serve.