The beautiful Kohlrabi is not quite a cabbage, and not quite a turnip. In fact, it tastes much like a sweet sweet broccoli stem.
Maggie fell absolutely in love with the little devil on a farming venture in France, and would no doubt dedicate the whole of Tiny Farm to a kohlrabi monoculture if given the chance. In my humble opinion, this cultivar of the Brassicacea family is a triumpth for plant breeders, and proof that sometimes humans do things right.
KOHLRABI AND FENNEL SALAD
This is simply the most delicious salad in the world! The following recipe has precise measurements that I have never precisely used. I have, however, made this many times by winging it with delicious results. Enjoy!
2 kohlrabi bulbs* peeled, cut in half, and sliced thinly
1 oz. fennel leaves ( chopped finely) or 2 bulbs fennel (sliced thinly)
1 bunch spring onion tops cut at a diagonal into 1/2 inch pieces
Juice from 2 lemons or 1/3 cup apple cider vinegar
1/8 cup olive oil
Pinch of Salt
Dash of Black Pepper
Optional: 3 sprigs of parsley and 3 sprigs of mint chopped finely
* Note: Kolhrabi bulbs are not technically bulbs. They are simply a swollen stem. However, swollen stem sounds like a problem so I have tried to limit its use.
SAY WHAT?
Kohlrabi comes from the German word Kohl which means cabbage and the word Rube which means turnip.
WHAT'S IN YOUR BOX?
Arugala
Braising Mix
Radish
Pac Choi
Garlic Scapes
Kale (Red Russian and Lacinato)
Lettuce
Rainbow Chard
Kohlrabi
Parsley and Mint
Spring Vidalia Onions
STORAGE TIPS
Cut off kohlrabi greens and store seperately from the bulb. Both should be stored in plastic bags in the refrigerator.
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