Kohlrabi Information

For the first time this year you may have kohlrabi in your shares.  Kohlrabi is a German word that means cabbage, turnip. Kohlrabi is actually related to Cabbage and broccoli. This vegetable is not a turnip and it is not a root vegetable. Many have been known to call this a “sputnik vegetable” Kohlrabi is a cool weather crop that has two seasons, spring and fall.  The entire vegetable is edible. The bulbous stem tastes like fresh crunchy broccoli stems while the leaves are somewhat like kale or collards.  In the past few years we have tried many recipes for kohlrabi. Kohlrabi cab be grated into a salad or a slaw, sliced and roasted, Julienne or cubed and cooked in soup and stews.  If the kohlrabi is young and tender serving slices with dip

Kohlrabi is an excellent source of dietary fiber, Vitamin C and potassium with a negligible amount of fat and no cholesterol. One cup of raw, diced kohlrabi contains about 36 calories. Kohlrabi contains glucosinolates, which activates the bodies detoxification systems.

Use just-bought or just-picked kohlrabi as soon as possible for optimum flavor and texture. Remember, the longer you store kohlrabi, the woodier it becomes. To Store in Refrigerator:
Remove the edible green, leafy appendages and store in plastic bag. Use these greens within two days.  If you plan to use the kohlrabi within few days, place bulbs in plastic bag and store in a cold, moist refrigerator bin for up to one week.

To store longer, wrap kohlrabi in moist towel and keep in a cold, moist refrigerator bin for up to one month.
To Store in Freezer

Wash kohlrabi then remove leaves, slice off top and woody base, and peel. Then, if desired, cut into halves, cubes or slices. Blanch in boiling water for 3 minutes (whole or halves) or 1-1/2 minutes (cubes or slices). Remove from boiling water and plunge immediately into ice water bath. Drain and pat dry with towel. Place blanched kohlrabi in freezer-safe bag, squeeze to remove air, seal tightly and place in freezer. Be sure to label and date each packet.
Kohlrabi will keep in the freezer for up to one year.

Simple preparation ideas:

Cut kohlrabi into chunks and roast in hot oven with carrots, sweet potatoes, butternut squash, turnips and other vegetables. Before roasting, toss all vegetables in a little olive oil and balsamic vinegar, and sprinkle lightly with salt and pepper.
Cube kohlrabi and add to soups and stews.
Boil kohlrabi in lightly salted water. Then mash like potatoes with butter, salt and pepper.
Cut kohlrabi into small, bite-sized chunks and toss with small amount of olive oil. Sprinkle with salt and pepper. Wrap kohlrabi in aluminum foil (shiny side inside), sealing edges tightly. Place foil packet on grill and cook for 5 to 6 minutes. Flip packet and cook for another 5 to 6 minutes.