Quick Pickle Kohlrabi

If you’re new to the coop this season, welcome to your first ‘strange’ vegetable. Kohlrabi is a wonderful addition to the vegetable rotation, crisp and fresh with a bit of bite. It makes a great stand in where you would usually put cabbage, appears in lettuce wraps, and makes awesome fries.

“Kohlrabi holds a crunchy texture, as opposed to  something like a cucumber, which is softer. The pickles are delicious with a pâté or charcuterie.” Jenny Everett, G&G Blog


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German Style Kohlrabi

Our long-time members are well versed in roasted kohlrabi, kohlrabi fries, and even kohlrabi chips. Putting kohlrabi in the oven in any form, tossed with a little olive oil and salt, always produces a delicious result. Ready to stretch your kohlrabi repertoire? Try this German style kohlrabi. It’s a simple, old fashioned, creamy take on kohlrabi. Continue reading

Asian Cole Slaw

By Sara Weisman, Salem Depot

I made a great cole slaw from this week’s kohlrabi and broccoli and thought I would share the recipe. The taste is mild, with sweet and piquant flavors. I served this as a side dish to cold sesame noodles and took both dishes to a picnic at the beach.
1 head kohlrabi, peeled
1 broccoli stem, peeled
1 carrot
1 Tblsp. rice wine vinegar
1 Tblsp. lime juice
2 Tblsp. canola oil
1/2 tsp. toasted sesame oil
1 Tblsp. sugar
salt and pepper, to taste

Use a food processor or hand grater to finely julienne the kohlrabi, broccoli stem, and carrot. In a separate bowl, whisk together the rice wine vinegar, lime juice, canola oil, sesame oil, and sugar. Toss the vegetables together with the vinaigrette and salt and pepper to taste. The slaw should be made at least an hour in advance so the vegetables have a chance to “pickle” in the vinaigrette. Garnish with scallions and toasted sesame seeds just before serving, if desired.