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Purple Kohlrabi: Fresh this time of year, What is it,
how to use it! 5-28-08
Purple Kohlrabi
We’re harvesting fresh purple kohlrabi, grown here in Carmel Valley. Often referred to as “Sputnik-shaped” and “one of the most delicious vegetables hardly anyone knows about,” kohlrabi gets its name from the German words kohl (cabbage) and rabi (turnip) — but its flavor is more delicate, apple-sweet and almost buttery, with a tender-crisp texture that works wonderfully raw in salads or on a crudité platter. Versatile kohlrabi can also be steamed, boiled, sautéed, baked, stir-fried, and puréed. A search online will yield dozens of sites with lots of great information about this ancient European favorite, whether you’re cooking, planting, or both. Especially worth trying are Farmgirl Fare and Simply Recipes.
If you can’t stop by our Carmel Valley Farm Stand, you can find purple
kohlrabi (and the pale green variety, too) at many farmers markets around the
country this time of year; the young baseball-sized bulbs are especially sweet
and tender. They may look like colorful visitors from outer space, but they’re a
delicious discovery — they’re easy to grow, too, so if your discovery grows into
a passion, you can easily add a few of these little purple treasures to your
home garden.