We’ve returned from Scotland and have been enjoying some amazing fall weather, and so has the garden. Yesterday, we took down the tomato vines, pulled the last kohlrabi, and discovered an eggplant that we hadn’t known was hiding (yay).
There is still some kale and collard greens waiting to be harvested and donated - that will happen today. To date, we’ve harvested more than 250 pounds of produce from our little garden, and except for the squirrels who ate many of our winter squash, it’s been successful.
For the first time, we grew pumpkins, rutabaga, and kohlrabi. We ended up with 4 pumpkins: two white, two orange. The seeds came from the same packet - hummm. The grandbabies got the orange pumpkins, and the white ones are decorating our front deck.
The kohlrabi was prolific. I’ve roasted, air-fried, and added them to a veggie tray - all delicious options. We were gifted some apples from a neighbor, and I made an apple cake. However, I still had a few left, so I decided to make a simple and easy salad to accompany dinner.
This salad takes about 15 minutes (max) to make, but for the best taste, sit back and enjoy a glass of wine while the flavors meld.
Ingredients:
1 large crisp apple (such as Fuji or Honeycrisp), cored and julienned
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and black pepper to taste
1/3 cup raisins
2 tablespoons sunflower seeds (optional)
Prepare the produce: Peel the kohlrabi and cut into thin matchsticks using a knife, mandoline, or food processor. Core the apple and cut it the same way.
Toss with lemon juice: Immediately toss the apple and kohlrabi with lemon juice in a large mixing bowl to prevent browning and add brightness.
Make the dressing: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey or maple syrup, salt, and pepper.
Combine ingredients: Pour the dressing over the apple and kohlrabi mixture. Toss until everything is evenly coated.
Add garnish: Stir in raisins and nuts or seeds, if using, for added flavor and texture.
Chill and serve: Let the salad sit for 10–15 minutes to allow flavors to meld, then serve chilled or at room temperature.
