(recipe from the book Local Flavors used with permission of the author, Deborah Madison, submitted by CSA member Lisa Nau, whose act inspired the title of this recipe collection)

Serves 4

local-flavors-cover-blogPeel 12 ounces kohlrabi and/or turnips and cut into fine julienne strips. Thinly slice or grate 3 or 4 inner celery ribs (lovage or celery leaf works fine too.) Toss with enough Mustard Vinaigrette to moisten.

Mustard Vinaigrette
2 Tablespoons red wine vinegar, sherry vinegar or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
salt & freshly milled pepper
1 Tablespoon Dijon mustard
2 Tablespoons crème fraîche or sour cream
1/3 c extra virgin olive oil
2 Tablespoons snipped chives
1 Tablespoon chopped parsley
3 Tablespoons capers, rinsed

Combine vinegar through salt in a bowl. Let stand for 15 minutes, then
vigorously whisk in the mustard, crème fraîche, and oil until thick and smooth.
Grind in a little pepper, then stir in the herbs and capers.