The first time I tasted kohlrabi was at a farmer’s market in La Crosse, Wisconsin. I wasn’t familiar with the vegetable at the time, but was quickly taken with it’s crunchy, mild and slightly sweet texture and flavor that reminded me of potatoes, jicama and cabbage all at the same time. It really is a delicious vegetable.
Some of the members of the Soup Club have been trying out CSA memberships from Essex Farm–an amazing organic farm in Essex, NY– run by Mark and Kristin Kimball. In my first week, I received one of the biggest bulbs of kohlrabi I have ever seen. I mean it, it was really large! I felt a little intimidated by it’s size at first and left it to sit on the counter for about 10 days untouched. How could I leave it looking so lonely and abandoned on counter like that?
I realized I didn’t need to be heroic and use the entire bulb of kohlrabi at once, and started adding it to salads, putting it in the kids lunches, shredding it into slaw, plunging sticks of it into vegetable dip and stirring it into soups. I’m happy to report that it was a refreshingly crunchy and delicious few days of kohlrabi immersion.
If you’re not familiar with kohlrabi, definitely pick one up at the market. Now is the peak time of year to enjoy kohlrabi raw or cooked. And if you’re interested in learning more about Essex Farm, you can read Kristin’s book, The Dirty Life.
Please tell us how you enjoy kohlrabi. We’d love to hear!