I have been talking about kohlrabi all day. It is a beautiful little vegetable with a more subtle taste of cucumber or cabbage. Dena was excited to receive this vegetable and said, “I have loved kohlrabi since I was a kid; always ate it peeled/sliced/raw.” It is that simple to start enjoying your CSA food. Pattie submitted some recipes below and really enjoyed the kohlrabi and onions last night. What is your favorite way to eat it? Email me at firstname.lastname@example.org or comment at the bottom of this blog entry.
Amy Hetager, CSA Blogger
Kohlrabi Salad Submitted by Pattie
I was looking in “The Green Thumb Cookbook” and saw the following recipe that uses several of the root veggies we’ve recently received from the CSA. I think I’ll use arugula instead of the beet greens.
Confetti Salad from The Green Thumb Cookbook
4 kohlrabi, diced
1 parsnip, diced
3 carrots, diced
8 radishes, diced
1 cup beet greens, chopped
1 tablespoon yogurt
2 tablespoons honey
1 tablespoon vinegar
1. Combine and mix vegetables in a bowl.
2. Stir together the yogurt, honey and vinegar and add to vegetables.
3. Chill several hours before serving.
Makes 3 to 4 servings.
Kohlrabi and Onions from Pattie
Peeled and thinly sliced kohlrabi
1 tblsp butter
1 tblsp coconut oil
1/4 cup chicken broth
Braggs or tamari for seasoning
Cook the onion in butter and oil until soft. Add the kohlrabi and saute for 15 minutes. Add chicken stock and continue saute. Season at the end and enjoy.
Kohlrabi Puree from the Farm Girl Blog
There are some interesting photos on this blog of huge kohlrabi in the field. She always tells interesting stories so enjoy the post. It is a simple recipe with kohlrabi, mushrooms and cream.