One of Katie’s favorites, but kohlrabi is special because it is early and a constant throughout the growing season. Think of a broccoli stem, but a little sweeter and juicier like a mild apple and you have a kohlrabi. The leaves make it look a little alien, and it always draws a curious comment at the market table. Great raw or cooked like you would a potato. Cut off the leaves and store in the crisper and it will be good for a month. The leaves can be used like kale (p. 10)

Nutrients: Cooked, 1 cup diced, 40 calories, 2.8 g protein, 1.65 g Fiber, 8.7 g Carbohydrates, 30 IU Vitamin A, 71 mg Vitamin C, 54 mg Calcium, 59.4 mg Magnesium, 9 g. Sodium, 426 mg Potassium

From One United Harvest
1-2 medium kohlrabi, peeled and grated
1 C. cabbage shredded
1 small apple, cored and sliced
1/2 cup raisins
1/2 cup seedless grapes
2 t olive oil
1/2 c. apple cider or use lemon juice
1. Combine everything but olive oil and juice in a large bowl. Lightly drizzle oil
and cider (lemon juice) over the top. Gently toss and refrigerate for several hours
to let the flavors mellow. Toss and serve.

This post was taken from our Groundswell Community Farm Cookbook.

This entry was posted in cabbage, kohlrabi. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s