KOHLRABI

This is one of the strangest vegetables out there. Some folks think it looks like an alien. The name is German in origin, meaning "cabbage turnip." It's widely eaten in Europe, India, Nepal, and other parts of the world. 

Jim (and the rest of the NMF crew) has been eating kohlrabi for years--it's his favorite vegetable! He loves it. And finally, the rest of the country is catching up.

Why is kohlrabi so great? 

• It's a brassica -- related to cabbage, kale, broccoli, and brussels sprouts, kohlrabi is full of nutrients and phytochemicals (just like its veggie cousins).
• It's versatile -- great raw or cooked, kohlrabi can help get you through the long winter.
• It's so crisp and crunchy -- eating kohlrabi raw during the winter helps satisfy the cravings for refreshing raw and healthy veggies. No more heavy soups or roasts! 
• It lasts for a long time -- so you got a big kohlrabi and you can't eat it all at once? No worries! Just wrap it up in plastic and it'll keep for at least a week or two.
• We grow and sell a variety called Giant Kossack -- this variety is sweeter and crunchier than others, and though it's large, it's not woody. 

Kohlrabi Recipes and Links

Time Magazine Declares Kohlrabi 2014's Trendiest New Food - Move over, Kale!

The Kitchn's Top 5 Ways to Prepare Kohlrabi - raw, fritters, soup, roasted, steamed.
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New York Times - Discovering Kohlrabi (2012) - recipes like home fries, puree, gratin, and risotto.

WTF, CSA? How to Cook Kohlrabi - Great collection of links and recipes at Huffington Post.

New Year, New Vegetable - Bite Size Wellness says 2014 might be the year of the Kohlrabi + 3 recipe links.

Stephanie's Kohlrabi Krazy grain salad - Uses the bulb, leaves, and stem, plus fresh herbs!

Here at NMF, though, we don't usually follow recipes for our kohlrabi. We like it simple. Jim peels it, slices it, and eats it raw with his lunch.We like to peel it then grate it into a salad, or mix it with grated carrot and sliced cabbage for a slaw. Cut it into matchsticks, and marinate it for an hour or two in a little olive oil and white balsamic vinegar. Let us know how you like it and we'll add it to this page!