Kohlrabi Fries

Kohlrabi is a member of the cabbage family, easily detectable once you taste it’s sweetish, peppery profile that’s crunchy when raw. It’s rather versatile though and can be enjoyed in an endless number of preparations from slaw to risotto to fries and more. It lasts for about a week in the fridge, maybe longer if you’ve established tips to maintain crisp.

Looking for a fast side dish or snack? A super simple go-to are these delicious kohlrabi home fries. How are you using this week’s bounty of kohlrabi?

1 1/2 – 2 lbs fresh kohlrabi
1 tbsp flour of choice or panko
Salt, to taste
4 tbsp cooking oil of choice
1 tbsp or more paprika or any seasoning of choice, to taste

Peel the kohlrabi. It’s important to get that thick, rubbery skin off before moving forward.
Cut thick strips, like homefries, about 1/2 an inch wide and 2 inches long.
Heat oil in a skillet over medium heat.
While oil is heating, mix together flour, salt, and seasonings then toss kohlrabi to coat.
Cook the kohlrabi in hot oil in batches with plenty of room to flip them over.
Cook 2 – 3 minutes per side or until desired doneness.
Remove from oil to a paper towel-lined plate or oil draining mechanism of choice.
Sprinkle with a final shot of seasoning and salt, if desired.
Serve hot!

Nose To Tail Beet Recipe

by Jennifer Percy

Member Jennifer P created this hearty recipe using goods from week 1 and 2. Delicious warm, may be served chilled as well.

1 – 2 tbsp olive oil
1 bunch young beets with greens
4 or more garlic scapes (to taste) chopped
1 bunch scallions white and green parts separated
Fresh herbs of choice such as parsley or dill, to taste
Balsamic vinegar or a balsamic vinaigrette dressing – as much or little as you like
Cloumage- optional
Fresh black pepper & salt to taste

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Carrot Top Pesto – Two Ways

One vegan, one leaning on traditional pesto with Parmesan, both delicious.


Danielle Murr's Cavatappi with Carrot Top Pesto, Broccoli & Sriracha

Danielle Murr’s Cavatappi with Carrot Top Pesto, Broccoli & Sriracha

2 cups carrot tops
1 garlic clove
3 tbsp macadamia or pine nuts
1/2 cup fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil (EVOO)
Salt and pepper, to taste

1. Wash and trim fresh carrot tops, set aside
2. Place garlic and nuts in a food processor or similar device to a chunky, yet pasty, consistency
3. Add basil, Paremsan, and carrot tops, pulse until incorporated but not smooth.
4. Pour in olive oil while pulsing, until combined.
5. Salt and pepper to taste. Can be made up to one day in advance, stored in the refrigerator.

Vegan – As I am not Vegan, this recipe was prepared and tasted off the Wholy Goodness website. The addition of the avocado makes this a creamy, luxurious pesto treat.

2-3 large handfuls carrot tops
1/2 ripe avocado
1/2 lemon, juiced
2 garlic cloves
large handful of walnuts
Drizzle of avocado or extra-virgin olive oil (EVOO)*
Salt and pepper, to taste

1. Wash and trim hard stems off carrot tops, put in food processor
2. Add avocado, lemon juice, garlic, and oil to the food processor and blend until well combined
3. Add walnuts, salt and pepper, and blend again until the nuts are well chopped and combined with the remaining ingredients. Can be made up to one day in advance, stored in the refrigerator.

*I didn’t have avocado oil and the EVOO worked