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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