It is the right time of the year to get your kohlrabi started! What is kohlrabi? Believe it or not, kohlrabi, also known as Italian turnip, is eaten 3-4 times a week in some countries. It is a fairly new vegetable to me but my mom (the green thumb in the family) is always trying new things in her greenhouse. Last summer we enjoyed the new addition to the garden. Tasting a bit like the inside of a broccoli stem, the flesh is sweet and tender. Kohlrabi can be eaten raw or cooked. Our favorite way was roasted with a bit of olive oil and sea salt. If you are looking for something new and different to put in the garden this year, give kohlrabi a try.
Prepare kohlrabi by peeling, chopping and drizzling with olive oil. Roast in a 375 degree oven until edges begin to brown and kohlrabi is tender.
Add kohlrabi to a summer stir fry of onions, fresh corn and a sprinkling of chives. Since kohlrabi can be eaten raw, just cook to desired doneness.
My kohlrabi didn’t look very pretty on the outside but once peeled, the flesh inside was lovely. We like the kohlrabi best when it is about softball size, they can get tough and woody if allowed to get very large.
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