1. Place the kohlrabi in the fridge for a few hours to get it nice and kool.
2. Peel off outer layer, compost peelings, then chop what remains into long slices, no more than 1/4 inch thick.
3. Add salt (to taste) and the juice of a lime, stir it up.
4. Serve with a nice pilsner, like Central City's Red Racer Pilsner
Here are some images from yesterday's work party. Especially nice are the warba potatoes!
|Jen getting her hands dirty|
|Mills and Steph, sunhats in shade style.|
|Beautiful Tokyo Cross Turnips!|
|The soil in Southlands makes for some sweet carrots|
|Naz inspecting the spread|