The first time I tasted Kohlrabi (aka German Turnip) was in Germany. A raw piece of this green round multi stemmed vegetable was proffered like a slice of apple. I was pleasantly surprised as this was a new and somewhat foreign vegetable for me. After a heavy meat laden week with them ( it’s Germany) , this fresh offering was welcome. Certain Someones parents  have  a garden, a Scherbergartan (allotment garden) in their family for about the past 50 years.His grandfather was the original gardener, and when he died , his parents took it over. It’s hard work and the garden yields a lot of fruits and vegetables. Approximately 4 million  Germans have Scherbergartens . Originally the concept can  be attributed to Dr. Daniel Moritz Scherber and Karl Gessel.  Family gardens allowed working class city dwellers to have a plot of land  to grow fruit and vegetables . The small houses in the garden provide a weekend getaway and respite from the city. For Dr. Scherber it was all about fresh air and educating children.

After that first taste I never had Kohlrabi again unfortunately. Not  until it showed up my organic delivery box. I really didn’t want to cook it . My friends on Twitter suggested a myriad of ideas from making a gratin , pickling it, or just eating it raw. I decided to shred it like a slaw with some vinaigrette ( another brilliant suggestion) and other vegetables from the box. Paired with peppery Arugula, this salad is just perfect for summer.

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Carrot Kohlrabi and Arugula Salad

Serves 2

• 1 Kohlrabi ( skinned and grated)
• 2 carrots ( skinned and grated)
• 1 red bell pepper , Julienned
• Arugula

Vinaigrette

• 1 part red wine vinegar
• 1 part olive oil
• 1/8 tsp mustard powder
• 1/8 tsp garlic powder
• dried herbs
• salt and pepper to taste

1. In a bowl mix your grated  carrots and kohlrabi .
2. Mix up your Vinaigrette ingredients and toss.
3. Toss in with the Arugula.
4. Serve.

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