Week #4 - What's in the Box - This Week's Focus - Kohlrabi

Another hot week but at least we got a bit of rain on Sunday! The veggies are very happy with the cooler temperatures and the bit of moisture. (and so are we!). Some of you have been asking about our potatoes. We had some wind damage a few weeks ago and the plants are trying to recover thus not putting a lot of energy into the potatoes (more into the plant). But not to worry, a bit more time and everyone will be enjoying the heavenly taste of fresh potatoes from the garden!

What’s in the box:

Carrots

Broccoli

Kale

Swiss Chard

Romaine or Butternut Lettuce

Mixed Greens

Beets

Basil

Peas (you can eat like snap peas – pod and all!)

Zucchini

Kohlrabi

Cauliflower

Beans

 

This week’s focus? Kohlrabi

This week in your box you will find a round pale green vegetable (looks a bit like sputnik) that some of you might not be familiar with. Also known as the German turnip (its OK ... Dana it doesn't taste like turnip!). Kohlrabi is in the brassica family (cabbage, broccoli, cauliflower, kale, brussel sprouts) and tastes similiar to a broccoli stem or cabbage heart but milder and sweeter. Some people have suggested it tastes a bit like an apple!

Kohlrabi can be eaten raw as well as cooked. Raw - simply peel and slice and eat - also great in a salad. (you can also eat the leaves)

You will find numerous recipes on the internet on how to cook Kohlrabi and it is often found in Indian cuisine.

Below I've included a very simple recipe for Roasted 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.

Enjoy!