Kohlrabi
by Jolene Halzen
I first participated in Norwood CSA in summer
2021. I was delighted that Nick’s weekly emails included a list of the
vegetables we were likely to receive, so that when I unpacked my box, I could
cross reference and work out the identity of any vegetables that were
unfamiliar to me!
One of those unfamiliar-to-me vegetables was
kohlrabi.
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Four kohrabi on a table.
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Now, kohlrabi is a welcome gift.
I’ve learned to trim the leaves from the bulb
immediately as I arrange the veggies in my fridge. I’ve learned you can use the
leaves as you would other greens.
The kohlrabi blub is fresh and reminds me of
radish, though a bit sweeter. I most enjoy the kohlrabi bulb cut up, served
raw, with ranch dressing or dip. I put it on a plate next to carrot sticks and
chopped red pepper for a colorful veggie plate.
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Remove the leaves
●
Use a peeler to peel the outer
layer
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Cut in half
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Chop it into thick matchsticks
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Serve with other raw veggies and
dip
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Enjoy
Last week, I did a quick pickle on my kohlrabi
blub sticks, which I loved. Two tablespoons of salt with a cup of vinegar in a
bowl. Put the kohlrabi sticks in, and wait for 20-30 minutes. Serve as a side
with dinner. Fancier version below.
Another thing I love: if I don't use the
kohlrabi bulb right away, it keeps for a few weeks in the fridge.
Links for continued enjoyment of kohlrabi from
The Spruce Eats:
How to Prepare and Cook Kohlrabi Deliciously -
https://www.thespruceeats.com/how-to-prepare-kohlrabi-1447265
Pickled Kohlrabi Recipe - https://www.thespruceeats.com/pickled-kohlrabi-5187731
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Interested in learning more about the Norwood CSA?
Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html
