Kohlrabi

Description:

Kohlrabi, often called a “cabbage turnip,” is a crisp, juicy vegetable with a mild, sweet flavor reminiscent of broccoli stems or a very mild radish. Both the bulb and the leaves are edible and versatile.

Nutritional Highlights:

Low in calories and high in vitamin C, potassium, and fiber. It also contains antioxidants and phytochemicals that support immune function and digestion.

Storage & Handling:

• Remove leaves from the bulb to keep them from drawing moisture.
• Store bulbs in the crisper drawer of the refrigerator in a bag or container for 2–3 weeks.
• Store leaves separately in a produce bag and use within 3–5 days like other greens.
• Peel bulbs before eating—outer skin can be tough.

Cooking Tips:

• Raw: Slice thinly or julienne for slaws, salads, or crudité platters.
• Roasted: Toss with olive oil and seasonings, then roast until caramelized.
• Sautéed or Stir-Fried: Add to mixed veggie dishes for crunch and sweetness.
• Mashed or Soupy: Simmer and blend for creamy soups or mash like potatoes.
• Greens: Use like kale or collards—sautéed, braised, or added to soups.

Recipe Inspiration:

• Simple Shaved Kohlrabi Salad: https://www.loveandlemons.com/kohlrabi-salad/
• Roasted Kohlrabi with Parmesan: https://www.spendwithpennies.com/roasted-kohlrabi/
• Kohlrabi Slaw with Carrot & Apple: https://www.epicurious.com/recipes/food/views/kohlrabi-slaw-51262410

Extending the Harvest:

1. Freezing:
   • Peel and cut bulbs into cubes or matchsticks. Blanch for 1–2 minutes, cool, then freeze.
   • Use frozen kohlrabi in soups, casseroles, and stir-fries.
2. Pickling:
   • Try quick pickles with vinegar, garlic, and herbs for a tangy snack or condiment.
3. Cellaring:
   • Store unwashed bulbs in a cool, humid space (like a root cellar) for up to 2 months.