kohlrabi

Recipe

Sautéed Kale with Kohlrabi

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Recipe of the week, June 14:
Sautéed Kale with Kohlrabi

Ingredients:

  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  •  2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped

Directions:

  • Very thinly slice kohlrabi with slicer.
  • Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
  • Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
  • Read more on epicurious.com
CSA members, Recipe

Roasted Kohlrabi

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Roasted Kohlrabi

Recipe of the week, July 5: Roasted Kohlrabi

What is Kohlrabi anyway? Kohlrabi (also known as a German turnip) is a relative of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Kohlrabi can be eaten raw as well as cooked.

Ingredients

  • 1 or 2 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
CSA members, Recipe

Crispy Kale and Kohlrabi Fries

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Submitted by CSA Members Aerin & Craig!

Hello Friends!

Here are two recipes we made from this week’s produce box. Delicious!

CRISPY KALE

  • Chop up the kale into one inch, four to five inch long slivers, toss with olive oil and salt and bake for 10 minutes (or until crispy) at 350 degrees.
  • You can eat this plain or with a sprinkle of parmesan cheese or some kind of seasoning like spike or gomasio (sesame salt). Delicious!

Kohlrabi Fries

  1. One of vegetables used to make fake French fries is Kohlrabi. This vegetable looks similar to a turnip when it comes to size.
  2. It also has more water content than potatoes so be sure to drain the slices on paper towels prior to frying.
  3. Slice the Kohlrabi like you would cut potatoes forFrench fries.
  4. Heat some oil in the frying pan and gently immerse the Kohlrabi slices into the oil.
  5. Fry until the slices brown or resemble real fries.
  6. Drain to get rid of excess oil.
  7. Sprinkle salt and serve them to the family.
  8. Kohlrabi fake French fries are not as crisp as real fries but they taste similar to real fries. The fries should be served warm.

CSA members, News, Recipe

What that strange purple vegetable in my box? The answer and the recipes to use…

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Be adventurous and try this new veggie with one of the recipes below!

1. BAKED PARMESAN KOHLRABI
2. ROASTED KOHLRABI WITH BALSAMIC VINEGAR
3. KOHLRABI & APPLE COLESLAW

BAKED PARMESAN KOHLRABI

Ingredients

  • 4 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

ROASTED KOHLRABI WITH BALSAMIC VINEGAR

Ingredients

  • 1 1/2 lbs. kohlrabi, trimmed, peeled, and diced
  • 1 T. garlic, minced or pressed
  • 1 T. olive oil
  • 1/8 tsp. sea salt, or to taste
  • 1 T. balsamic vinegar

Directions

  1. Preheat oven to 425°F.
  2. In a medium bowl, mix the kohlrabi with olive oil, garlic and salt. Spread evenly on a rimmed baking sheet lined with parchment paper.
  3. Roast in the oven for 30-45 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar and serve immediately.

KOHLRABI & APPLE COLESLAW

Poppyseed Dressing

  • ¼-1/2 cup sugar (depending on how sweet you like your slaw dressing)
  • 1 tsp. dry mustard
  • 1/3 c. vinegar (I recommend cider vinegar)
  • 1 c. olive oil
  • 1 tbsp. poppyseeds

Slaw

  • 1 pound fresh kohlrabi, trimmed, peeled, grated
  • 2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
  • ½ cup raisins (optional)

Directions

Mix dressing ingredients together and then mix with prepared produce.