I didn’t know anything about Kohlrabi until I picked up a package of purple Kohlrabi seeds to plant this spring. Truthfully they just looked cool on the package, and I’m a sucker for anything purple.
Of all the veggies I decided to grow this year, Kohlrabi has actually thrived the best. Very little insect damage, little loss to either being too wet or too hot…just seems like a very easy crop to grow. Of course, I hoped I actually liked the taste of it after having what looked like a good hundred or so growing in the garden. I knew they were related to the cabbage family and supposedly had a taste like broccoli stems, just perhaps “nuttier”. Well, last night was the time to finally harvest one that was at a good size and give it a test.
Once peeled, the bulb is actually a greenish-white color – shame that pretty purple color is all gone! Taking a thin slice, it definitely was quite firm and crunchy – but I did like the flavor quite a bit. Now what to do with it? I decided to go with a Kohlrabi, Beet and Apple Slaw, more or less following the recipe in the link (though I used store-bought mayo and added some carrot and cilantro.) I had some really nice, small fresh beets to eat up and they really are delicious raw.
The greens were so beautiful, I thought it would be nice to sauté them in some of my home-rendered pork lard with onion and white wine to do “Kolrahbi Two Ways” for dinner. These were yummy.
I’m sort of tempted to see just how many different ways I can cook up my Kolrahbi harvest this summer. It seems like a very versatile vegetable with a lot of fun possibilities to explore.