July already. Hard to believe we are so far into the year. But the time has come for summer, and the need to tend its fruits.

The tomatoes are just starting, as are the peppers and eggplant. And while they had a very cool, wet start this year, they are starting to put on growth. We hope to harvest off them for the next 90 days, so we are working hard to make them happy. We are encouraged by the deep green in the leaves right now.



Solenaceous planting on the grow

When it comes to a salad, it’s all in how you cut it. That is to say, is it cubed, shredded, grated, sliced or julienned. The latter is the shape of this week’s recipe: Julienned July Salad.

The oft used ingredient list of whatever crunchy vegetables are in the fridge, makes it a space-saving and delicious salad. I used an Asian sweet and sour dressing since I have some Thai basil around, but most any dressing/garnish combination will do.

Julienned July Salad
Ingredients
2 small or 1 medium kohlrabi, peeled
1/2 medium onion
2 medium carrots
1 cup snow peas, strung and chopped
2 tbsp chopped Thai basil

Dressing
1/4 cup rice wine vinegar
1-1/2 tsp honey
1/4 cup sesame oil
2 tbsp fish sauce
1 tsp salt

Method
Cut the kohlrabi, carrots and peas into matchsticks (julienne). Cut the onion into thin slices.
Combine the vegetables and basil in a bowl. Wisk together the dressing ingredients and pour over the veggies. Stir and let sit for 15 minutes to overnight.