Summer is coming to a close.  While on one hand I feel a sadness as the long hours of sunset fade into cold dark nights and garden fresh goodness metamorphasizes into warming roots and tubers, I realize that seasonal changes are a blessing.  In fact, all changes are a blessing.  Cold nights outside create more time for cozy family dinners and nestling in front of the fire inside.  The departure of fresh summer salads then invites the wholesome goodness of grounding staples and the scent of savory wafting from the oven.

It’s all good.

Transitions are good.

I keep telling myself this as I linger and mingle amidst three long months of ultimate transition.

It’s coming.

It’s all good.

Meanwhile, I continue to receive farm fresh blessings from faithful foraging friends.  The last of the summer kohlrabi, cucumbers, tomatoes, peppers, cilantro, and chives voraciously appeared once again – I fear for the last time.

Green and good.  Darn good.

And don’t forget the fresh eggs.

(By the way, if you have not yet cherished the gift of fresh, raw kohlrabi, generously sprinkled with sea salt, stop reading now and get down to business!)

Fresh Kohlrabi and Cucumber Salad

Serves 1

1 medium kohlrabi, peeled and sliced
2-3 small cucumbers, thickly sliced
1 small garden green pepper, sliced (optional)
1 large handful garden fresh herbs (chives, cilantro, basil, etc.), minced
1/2 c. roasted red peppers, drained and roughly chopped
2 steamed eggs, peeled
Plenty of coarsely ground sea salt
Freshly ground pepper
1 Tbs. extra virgin olive oil, divided

Combine the sliced kohlrabi and cucumbers in a small bowl and sprinkle with salt.  Set aside.  Meanwhile, combine half the fresh herb mix with the steamed eggs and smash together with a little extra salt and pepper and half the olive oil.  Toss the remaining herbs with the kohlrabi and cuds, top with the smashed egg mixture, and then top that with the roasted red peppers.  Sprinkle with any remaining or desired salt and pepper and drizzle with remaining oil.