fennel, apple & kohlrabi salad
and my first ever video tutorial!
Happy May!
This is the month when I officially go into triage mode. At this point in the season, my to-do lists have become so long and unwieldy, the best I can do is ruthlessly prioritize which things ABSOLUTELY MUST GET DONE TODAY. And whenever I have a free hour to tackle some work (a rare occurrence), I first assess the scene and triage the to-do list: Do I prune/trellis the gangly tomatoes or plant the eggplant seedlings? Do I test a new recipe or respond to my neglected email inbox? Do I work on this newsletter or take a nap? (hint: naps never happen).
And then, inevitably, life throws something unexpected at you (like your kid getting sick, as our son did this week), and you’re reminded what’s *actually* important and deserves your full attention (hint: it’s not the gangly tomatoes). Luckily, I’m someone who secretly thrives in a bit of chaos… I’m just learning how to harness that chaos a little better, and to give myself some goddam grace. This was a real doozy of a week, so I’m counting the fact(s) that 1) my family is healthy, 2) all our veggies are alive, and 3) this newsletter is getting sent out on time as a WIN, and I’ll figure out the rest later.
So yes, this week was total chaos, but it was also an especially bright and bountiful one for our CSA boxes. Here’s a peak at what our large share members received in their boxes on Tuesday – looseleaf lettuce, radishes, little gem lettuce, mini napa cabbage, beeds, fennel bulbs, and parsley:
Need some culinary inspiration for the weekend? Here’s my weekly round up of seasonal recipes from around Substack (and my ever-growing recipe index) to help you eat like a farmer:
Roasted Beets with Whipped Goat Cheese, Pistachios & Mint from yours truly :)
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Spring Pea Ravioli with Crispy Prosciutto from
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Keep reading for today’s recipe for Fennel, Apple & Kohlrabi Salad, available for ALL subscribers this week!
Fennel and kohlrabi are the stars of this week’s recipe, and I’ll be honest, I feel like these veggies don’t get the love they deserve. So as a farmer and cook, I feel like it’s my civic duty to advocate for them. I mean, what’s not to love? They’re both super unique and flavorful, delightfully juicy and crunchy, and can be enjoyed in a multitude of ways (raw, roasted, sautéed in heaps of butter, etc etc).
But I get it, fennel and kohlrabi are kinda weird, and it can be intimidating to know how to properly prepare them. And so! Today I’m sharing my first ever video tutorial, showing you *exactly* how to break down the fennel and kohlrabi for this recipe:
(Full disclosure: I filmed this video in the very brief 10 minute window yesterday when both my babies were sleeping, so it’s rough and raw and there are loud trucks and birds in the background, but hey, I had fun! Should I do more of these?)
For real though… would y’all be interested in more quick, informative videos from me, covering both gardening AND cooking topics? Share your thoughts in the poll below, and let me know in the comments if there are specific topics you’d like me to tackle via video.
Okay, back to this recipe real quick. Not gonna lie, I’m mildly obsessed with this salad. I’ve already made it three times this week, and I can’t get enough of the crisp, crunchy, herby, salty goodness. The combo of fennel / apple / kohlrabi is already pretty dynamite, and then you add some salty feta cheese, toasted walnuts, and fresh herbs… trust me, it’s SO FREAKING GOOD.
Also, this salad is ridiculously quick and easy – it’s really just some chopping, making a simple vinaigrette, and then tossing everything together. So for all my fennel / kohlrabi skeptics out there, give this one a try, and let me know how it goes!
PS – It’s the first Friday of the month, which means *everyone* gets access today’s recipe. If you enjoy this newsletter and want to receive a new hyper-seasonal recipe every week, consider becoming a paid subscriber! Paid subscribers also get access to my (ever-growing) full recipe archive, handy gardening guides, bonus content and you’ll get to join our private community chats.
PPS – My Summer Gardening Guide is coming out next Wednesday for my paid subscribers, so join now if you don’t want to miss it! You can check out my Spring Gardening Guide here.
Fennel, Apple & Kohlrabi Salad
Serves 4-6
INGREDIENTS
For the slaw
2 medium fennel bulbs, stems removed and thinly sliced
2 medium kohlrabi, stems removed and outer skin peeled, sliced into matchsticks
1 large (or 2 small) apple (such as pink lady or honey crisp), sliced into matchsticks
1 cup toasted walnuts, roughly chopped
1 cup diced feta cheese (4-5 ounces)
½ cup finely chopped fresh parsley (or mint)
Apple Cider Vinaigrette
¼ cup apple cider vinegar
½ cup olive oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
PREPARATION
Make the vinaigrette – in a mason jar, combine the vinaigrette ingredients (¼ cup apple cider vinegar, ½ cup olive oil, 2 tablespoons maple syrup, 2 tablespoons Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper) and shake vigorously until emulsified. Taste and adjust seasoning as needed.
Assemble the salad – combine 2 thinly sliced fennel bulbs, 2 sliced kohlrabi, and 1 sliced apple in a large salad bowl. Add 1 cup chopped walnuts, 1 cup diced feta cheese, and ½ cup finely chopped fresh parsley (or mint).
To serve – pour the apple cider vinaigrette over the salad (use only as much vinaigrette as you need, you’ll likely have some extra), and stir everything together until well combined. Taste and adjust seasoning as needed. Garnish with an extra flourish of walnuts, feta, and parsley or mint.
That’s all for this week! If you enjoyed, please tap that “heart” button below, share this with a friend, subscribe, or leave a comment… your engagement really helps new people find my work. Thank you so much, I’m thrilled you’re here. :)
Don't know when you'll find the time, but I know I would love to see more tutorials. I so enjoy your newsletter and recipes! WELL worth the time and effort you put into it.
Love this!!! Thank you!