Winter this year had cold cold nights, but there were many days that were warmish (by Winter standards), without much rain. I have a grape tomato bush that bore a few fruit till mid Winter, chillies produced fruit and eggplants still flowered. The cold nights turned the amaranth and the lemongrass the most gorgeous of colours, the grapevines too. There is always much joy in a garden.
Salads at the table go on and on, almost year round. Usually by Mid Winter we give up on salads until Spring, preferring hot dishes over room-temperature ones. But this past winter, the weather was such that we maintained our salad regime for longer than usual.
Today’s salad is one we made through the Winter – a salad using Kohlrabi, which can be thought of as a Wintery vegetable, and which is cooked for this dish. It is paired it with mint and cucumber.
Kohlrabi is protected by a thick skin, which is either purple or pale green. The outside layer is rather fibrous and unpleasant. It won’t break down after being cooked. If peeling before cooking, use a sharp knife to remove the skin, as it’s too thick for a traditional vegetable peeler. In this recipe, we cook the kohlrabi then peel it. It takes a long time to cook, so be patient.