Volume 2 | Number 6 July 18th, 2014

Kohlrabi

By Patsy Harman
For the past two Tuesdays, IÂ’ve greeted the Cheat Lake Harmony Farm CSA members as theyÂ’ve come to get their shares. IÂ’m not great with names, but IÂ’m gradually getting to know the people and sometimes even their dogs.

IÂ’m not a farmer, just Farmer SkyÂ’s Mom, but he orients me about the produce, how many heads of lettuce each participant gets, how many zucchini and how many cucumbers. By the time the cars and trucks start to roll in, youÂ’d think I know what IÂ’m doing.

PatsyÂ’s granddaughter, Alice, with a giant zucchini.

PatsyÂ’s granddaughter, Alice, with a giant zucchini.

What I love the most is peopleÂ’s appreciation for the wonderful locally grown chemical-free produce they are getting. The quality of the veggies is really apparent in the color and of course the taste, but they donÂ’t know that until they get home.

“I love Tuesday dinner,” one man told me. “We never know until we pick up our veggies what we’ll be having for dinner and it’s always good.”

“Tuesday is experimental night at our house,” another woman told me. “There’s always something to try that we haven’t had before. Often we have to do some research to figure out how to cook it.”

This week hardly anyone had tried Kohlrabi. It’s easy to see how kohlrabi would throw you off the first time you see it. It looks a little like a vegetable grown on Mars, but really it’s a relative in the cabbage and kale family. .

The way I like to eat Kolrabi is raw. You cut the little pointy things, peel it, slice it, sprinkle it with salt and bite down. ItÂ’s kind of like a sweet over grown radish. You can also slice and dice it and put it in salads. If the Kolrabi is especially small and tender you donÂ’t even have to peel it, though most people do.

Five Great Ways to use Kohlrabi

Kohlrabi can get lost if mixed with too many other vegetables or flavors, so try simple preparations where the kohlrabi can take center stage. (No matter how you prepare your kohlrabi, itÂ’s best to peel off the outermost layer with a vegetable peeler.

Freshly harvested garlic curing.

Freshly harvested garlic curing.

1. Sliced thin and eaten raw. Toss them in a salad or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.

2. Made into fritters. This is a great way to get kids to eat their kohlrabi! Shred the vegetable and mix with an egg and a few tablespoons of flour. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.

3. In soup. Try kohlrabi pureed in a soup with mild spices so that sweet kohlrabi flavor can really shine through. I like it with curry.

4. Roasted. When roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. You can slice the kohlrabi thin for toasted “chips” or cube it.

5. Steamed. Throw steamed kohlrabi into frittatas, stir-fries, and pasta dishes.

CSA pick-list

Carrots! – Enjoy!
Cabbage- Enjoy! A great time for slaw! Lettuce- Enjoy!
Green Beans- Enjoy!
Scallions- Enjoy!
Zucchini- Enjoy!
Cucumber- Enjoy!
Kohlrabi- I love them sliced thinly with a dash of salt.
Parsley- A great addition of many dishes, parsley has more vitamin C than Oranges.

A young indigo apple tomato in the field

A young indigo apple tomato in the field

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