Last week’s box changes, a quick update and some Kohlrabi recipes
Just in case you were wondering about some variances between the posted box contents and what you did receive, here were the changes (and why):
– We had to give kohlrabi instead of corn as the crop was destroyed by raccoons
– We had to substitute red leaf lettuce for broccoli as we ran out of broccoli
– We had to substitute radish for zucchini in a couple boxes (we have no more zucchini for the rest of the year)
For those of you with kohlrabi still looking at you from your refrigerator, don’t fret! Here are a few simple recipes to try:
Kohlrabi & Carrots
1 medium kohlrabi, chopped into 3/4 ” cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper
1 Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
3 Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes.
4 Add nutmeg and butter.
2 small kohlrabi
1 cup radish
1 tablespoon white wine vinegar
1 teaspoon sugar
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 Peel two small kohlrabi.
2 Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
3 Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
4 Add shredded veggies and toss.
5 Chill for 30 minutes or more
Creamy Kohlrabi Salad
1 lb kohlrabi, each about 2 inches across
3 scallions, minced
1 tablespoon minced red onion
1/4 cup part-skim ricotta cheese
2 tablespoons mayonnaise
1 teaspoon coarse grain mustard
1 Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
2 When kohlrabi are cool enough to handle, remove the skins with your fingers.
3 Place kohlrabi in a medium bowl with scallions and onion.
4 In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
5 Pour ricotta mixture over kohlrabi mixture and toss well to combine.
6 Serve warm or at room temperature
Need more options?
Kohlrabi Kalan with coconut and chiles, from My Cookbook
Celeriac and kohlrabi rosti an Indian kohlrabi fritter from Rosa Jackson’s Edible Adventures
Kohlrabi and apple slaw from A Veggie Venture
Roasted kohlrabi from A Veggie Venture
Puréed kohlrabi from Farmgirl Fare
Spicy kohlrabi sukke from Aayi’s Recipes
Kohlrabi curry from Cook’s Hideout
Kohlrabi and squash empanadas from Straight from the Farm
Fennel and kohlrabi salad from Food Stories
Kohlrabi remoulade from Nourish Me
Quick kohlrabi pickles from Restaurant Widow