Eating sustainably is incredibly important to many people in this day and age. In our opinion the best way to do this is to eat seasonally. This time of year is a fantastic time to make the most of the abundance of fruit and vegetables harvested from local fields.
Our vegetable field is producing an array of produce just now. Despite it being a disappointing summer in terms of sunshine, life in the veg field has been much better this year with regular rainfall. At the moment we are harvesting lots of different types of lettuce, kohl rabi, purple kale, green kale, cavolo nero, spring greens, garlic, purple top turnips, swede, courgettes, beans, potatoes, herbs and much more. It’s one of the best times of year to get your five a day with fresh, local produce.
Getting your five a day is incredibly important. In 2003 the WHO reviewed many studies and concluded that ‘Daily intake of fresh fruit and vegetables (including berries, green leafy and cruciferous* vegetables and legumes), in an adequate quantity (400-500g per day), is recommended to reduce the risk of coronary heart disease, stroke and high blood pressure.’ *Cruciferous vegetables (also called brassicas) include broccoli, cabbage, cauliflower, kale, spring greens, rocket and watercress. – Wicked Leeks
The key is making vegetables a main part of every meal. One of our favourite ways to enjoy a range of crispy vegetables in in coleslaw. We have developed a delicious purple top turnip and kholrabi coleslaw packed full of nutrients which is crunchy and peppery and the perfect accompaniment for summer barbecues and picnics. We hope you enjoy it!
- 2 purple top turnips, peeled and grated
- 2 kohlrabi bulbs, peeled and grated
- 1/2 small red cabbage, finely shredded
- 2 carrots, peeled and grated
- 1 green apple, cored and julienned
- 1/4 cup fresh parsley, chopped
- 1/2 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
1. In a large bowl, combine your freshly grated turnips, grated kohlrabi, shredded cabbage, grated carrots, julienned apple, and chopped parsley.
2. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over your vegetables and toss to coat evenly.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
This coleslaw is a vibrant and healthy addition to any meal. The combination of purple top turnips and kohlrabi adds a lovely crunch and a subtle peppery note that complements the sweetness of the apple and carrots.
