Kohlrabi, Carrot, Apple Slaw

Ingredients

• 2 bulbs kohlrabi from Hickory Hill Farm
• 4 carrots from Cedar Grove Farm
• 3 Tbsp. pecan oil from Oliver Farm
• 2 Tbsp. cider vinegar
• 1 Tbsp. mustard from Doux South
• 1/2 tsp. French picnic salt blend from Beautiful Briny Sea
• Freshly ground black pepper to taste
• Add apples if you want!

Directions

1. Peel the kohlrabi, be sure to cut off all the tough outer peel of the kohlrabi. If you have a young, tender kohlrabi, you won't need to peel the bulb; otherwise, peel the rough skin.

2. In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.

3. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabi and the carrots and apples into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

Sweet Potato Butter

Ingredients

• 6 c diced peeled sweet potatoes

• 2 c diced peeled apples

• 2 c water

• 2/3 c orange juice

• .5 tsp ground nutmeg

• .25 tsp ground cloves

• 1 tbsp + 1.5 tsp cider vinegar

For a sweet butter

• .5 c packed light brown sugar

OR .5 cup honey

• 1.5 tsp cinnamon

For a savory butter

• 1 tsp Kosher Sea Salt

• 2 tbsp ground cumin

• 1 tsp cayenne (or more if you like spicy)

Instructions

1. Put all ingredients (except vinegar) to a 7 quart slow cooker, cover and cook on low for 9-10 hours.

2. Add vinegar and blend with an immersion blender until smooth OR puree in batches through a food processor.

3. This butter can be frozen in tupperware. For individual servings: load up an ice cube tray. Expect to be able to keep in the refrigerator for at least 2-3 weeks.

Peach BBQ Sauce

It has to be summer now that the peaches have arrived. It is all things peachy for the next month or so…

This week I want to share a recipe from Marisa McClellan author of Preserving by the Pint. She was at the market in April selling and signing her awesome canning cookbooks. You can find out where to buy this cookbook by visiting her website.

This is a recipe for canning but I like to cut the quantities in half and use it right away.
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Makes 2 (HALF-PINT/250 ML) JARS

Ingredients
1 dry quart yellow peaches (about 2 lb), from Watsonia Farms
3/4 cup/180 ml cider vinegar
1/2 cup/115 g packed light brown sugar
1/2 cup/80 g minced yellow onion, from Hickory Hill Farm
1 garlic clove, crushed, from Goodness Groceries
2 teaspoons smoked paprika
2 teaspoons finely milled sea salt, from Beautiful Briny Sea
1/2 teaspoon Aleppo pepper
1/4 teaspoon cayenne pepper, or to taste

Directions
1. Bring a large pot of water to a boil. While it heats, cut the peaches in half and remove the pits. Fill a large bowl with ice water. Blanch the peaches in the boiling water for 1 to 2 minutes, then immediately transfer to the ice water. When cool, remove the peach skins.

2. Combine all the ingredients in a saucepan with a tight fitting lid over medium heat and stir to combine. Cover and simmer for about 10 minutes, until the peaches and onions have softened. Using a potato masher, break down the peach pieces. Continue to cook, uncovered, for 40-45 minutes, until mixture has reduced by about half.

3. Remove the pot from the heat. Using an immersion blender, purée the mixture until smooth (you may have to tip the pan a little to do this) If you don’t have an immersion blender, scrape the mixture into a blender or food processor and blend until smooth.

4. If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the heat and cook a bit longer. At this point, taste it and add more salt or pepper, if necessary.