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. |
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.
● Remove the leaves
● Use a peeler to peel the outer layer
● Cut in half
● Chop it into thick matchsticks
● Serve with other raw veggies and dip
● 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
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