What does one do with Kholrabi and Garlic Scapes?

Kohlrabi and garlics scapes sound so exotic. Yet, many local farms have an abundance of both this time of year. I picked up my share at the North Adams Farmers' Market today.  

Images taken from the North Adams Farmers Market Facebook page

Don't let an unfamiliar food deter you. Take a risk and try something new. You might just love it! And who knows what this new adventurous side might lead to. If you have something you have created with scapes or kohlrabi please share in the comments. Or e-mail me.

KOHLRABI
So what is kohlrabi? It is a type of turnip with an edible stem. They are versatile. They can be eaten raw or cooked and taste like broccoli stems. I'm torn between preparing them sauteed or as a slaw.

It's mighty hot today, so a slaw it is. 

Kohlrabi and Apple Slaw
makes 4 cups

1 pound of kohlrabi trimmed, peeled, and grated

2 apples, peeled and grated

Dressing
1/4 cup cream or plain yogurt
1 tablespoon fresh lemon juice
1/2 tablespoon spicy mustard
1/2 teaspoon sugar 
Salt & pepper to tast
Fresh mint, chopped

Whisk together the dressing and then add the shredded kohlrabi and apple. Top off with fresh mint. Serve immediately and enjoy!

GARLIC SCAPES
Last, but not least, what do I plan on doing with those garlic scapes? First off, scapes are simply the top part of a garlic plant. Not too exotic now that you know. The scape is a thing of divinity if you're a garlic lover. Some don't approve of the bud part; it's a texture thing. The scapes can be used to make a killer omelette or they can be sauteed in rice. My favorite way to enjoy them is in a pesto!

This is a great recipe from The Washington Post's Kim O'Donnel.

Garlic Scape Pesto

Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.