• Kohlrabi-love from Sabine

    Hi everyone,

    We have a wonderful anecdote from Sabine about the kohlrabi you’ll be seeing in your share this week…

    Sabine:  “I was very excited to see kohlrabi at the farm this week. I come from a German family, and it was one of the staple vegetables at our house while I was growing up.  The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables.

    We grew it in our back yard plot along with green beans and tomatoes. It has a very distinctive, delicious taste. We ate them raw, just peeled, sliced and added to a salad, but they are also delicious cooked – steamed, in curry dishes, or, my mother’s favorite, in Hollandaise sauce. The texture is wonderful when it’s cooked just a little bit – crunchy but soft, like broccoli stems, or apples. So good!”



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