This week our CSA brought us…
1 head of Lettuce
1 head of Bok Choi (The last until fall, better make a stir-fry this week!)
1 bunch of Swiss Chard
1 Purple Kohlrabi
Cilantro (With the coming heat this might be all we see of it.)
1 bunch of Radishes
To me it is (in-)affectionately referred to as a space turnip, obvious visual reasons. I say (in-)affectionately because I’ve had somewhat of a testy relationship to kohlrabi in the past 5 years of being in a CSA. Our second year of CSAs we hit a bumper crop of them that pretty much knocked them out of my favor. It didn’t help that I really didn’t know what I was doing in cooking them yet. The following years exacerbated my negative views of the space turnip… it wasn’t so much that I didn’t like them… I just didn’t like cooking them! They were fine when I was eating them, but I just didn’t develop a good repertoire of recipies for them. This would result in me eating some of them the same way each time and the rest of the kohlrabi ending up a moldy mess in the fridge.
This year is different. I hereby resolve to mend my relationship with kohlrabi. I will seek new and pleasing ways to enjoy the space turnip. And thanks to Rachel, we’ve now gotten a good start on it.
(A quick note from Rachel: The kohlrabi is related to cabbage and has a cabbagey flavor, but a crispy apple like texture. You eat the bulb part of it -and as you can see from the photo above, the bulb is not a root, though it looks like one.)
Simple Sautéed Kohlrabi (Farmer John’s Cookbook)
Serves 2 -4
2 medium kohlrabi bulbs, grated
1/4 cup butter or light oil
1 medium onion, diced (about 1/2 cup)
1 clove garlic, minced or presssed (about 1/2 t)
2T chopped fresh thyme, chives, or sage
1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.
2. Melt the butter in a medium skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute more.
3. Stir in the kohlrabi. Reduce the heat to low, cover, and cook for 10 minutes.
4. Increase the heat to medium, uncover the skillet, and cook for 2 minutes. Remove from heat and stir in the fresh herbs. Let stand for a couple minutes to let the flavors develop.