It's Spring! Birds and Bees

A break from food posts

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Mommy robin and her babies

My friend's bees

Purple Kohlrabi, Yellow Beet & Green Apple Salad, And The Garden

A morning of gardening

Lunch break  

The Inspiration
It was the farmer. When my friend Jayne and I asked how he cooked the kohlrabi he emphatically said, "raw!".  And he offered the same advice about the yellow beet, "raw!". With that, I decided to give it a try and make a raw kohlrabi and yellow beet salad. Although, I have the feeling he meant a pure kind of raw, as in no dressing, naked. Well, I'm not that adventurous and thought it should be dressed.

Farmers' market yellow beet and
purple kohlrabi in need of attention!

Glorious morning sun on sage

Purple Kohlrabi, Yellow Beet, And Green Apple Salad 

I just love this type of food but I do think it takes an acquired taste to enjoy this earthy salad. And sitting down with it beside my garden after a morning of hard work made this salad perfect and maybe even tastier, if only on a psychological level. Since I knew what their reaction would be, I didn't dare offer any to my family later. Which I regret now because I like to have them try new flavors. Sometimes they surprise me. 

To make this salad . . . wash and peel a yellow beet and a purple kohlrabi, and wash a green apple. Slice into thin pieces and in a bowl mix with extra virgin olive oil to coat, then apple cider vinegar, fresh juice from a whole small lemon, chopped fresh sage, salt and pepper - add all to taste as the flavor depends on the size of the vegetables and your taste. Refrigerate covered for about a half hour to let flavors build. Top it over washed red lettuce.

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