Adapted from Harris' Gardening Almanac.
1 bulb kohlrabi
1 green bell pepper
6-8 stalks scallions
half a lemon
2 tbsp. extra vergin olive oil
Dice all vegetables and toss into large bowl. Sprinkle salt to taste,
squeeze juice of half a lemon into mixture, pour in olive oil and toss.
The salad can be eaten immediately, but has fuller flavor if left to
marinate in refridgerator for a few hours.