All About Kohlrabi
Seasonality: May-October
Nutrition Highlights: A great source of Vitamin C, Vitamin B6 and Potassium!
Preservation: Kohlrabi can last for up to a month in the fridge if placed in a sealed but perforated plastic bag.
07/10/2020
Kohlrabi: a weird word deriving from the German words for “cabbage” and “turnip.” A strange combo, but it’s oddly accurate in the most delicious way. Kohlrabi tastes a lot like cabbage (and its other brassica-family cousins) but has the crunchy, slightly starchy body of a turnip.
To those who have never tried kohlrabi, the ball-like veggie might look a little funky, but if you like broccoli or cauliflower, you’re sure to love it. Green, white and purple varieties are a staple among Iowa growers throughout the growing season and a favorite among people who love to snack on raw veggies. Order some this summer via the Online Farmers Market.
Cooking with kohlrabi!
The most popular way to enjoy kohlrabi is to simply peel away the tough outer layer and slice it up raw. Eaten on its own or with a simple dip like hummus it’s a *chef’s kiss* delightful snack.
Some fans are a bit more adventurous and actually cook their kohlrabi. Chopped up in stir fries, roasted in slices or chopped into soups, kohlrabi can be used a lot like broccoli. The solid, starchy, almost potato-like shape of the kohlrabi lends itself particularly well to a “french fry” shape, too.
To make kohlrabi fries, preheat your oven to about 400 degrees Fahrenheit. Slice a peeled kohlrabi into thin “sticks” and toss with your favorite oil and whatever seasonings you enjoy. Spread onto a lined baking sheet and bake about 30 minutes, flipping halfway for golden, crispy fries.