A belated intro to one of our favorite vegetables: Kohlrabi. I really love Kohlrabi. One of our early CSA members, Jim Hornig, suggested that we grow it about 20 years ago. It is a fast growing brassica (member of the broccoli/cabbage family) that has been more common in Europe than the US. Of course, now that we have been introducing it to the Upper Valley for all these years, we see it more and more at other farmers' stands... just another example of Luna Bleu charting new waters from way back when.... or not...
Anyway, what should be done with this wild looking vegetable that looks like it may have floated down from outer space? Typically, people eat the "bulb" (really, a swollen stem), but you can also eat the leaves like you would collards or kale. It is best to peel the bulb with a paring knife because the skin is a bit fibrous. Then you can cut it up and enjoy it raw... use with dips or put into a salad. One of our apprentices, Aurora, made a lovely salad with julienned cucumbers, kohlrabi and carrots (we still have some in the cooler from last fall!). I don't know exactly what sort of dressing she made... maybe sort of a lemony vinaigrette... You can also cook with it. At this time of year, I like to put it in stirfry. It has a crisp and juicy texture... sort of like a water chestnut or maybe jicama (although I don't think I have had either for years... not since I have kohlrabi!). Of course it is also good in soups and other cooked medleys of vegetables or just on its own.
Enjoy your kohlrabi. If you would like to share any of your favorite ideas or recipes, just let us know.
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