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This Week’s Bag Featuring Kohlrabi! – January 8, 2018

January 8, 2018 by Diane O'Neal

 

Kohlrabi, cousin of cabbage, can come in white, purple or pale green. It’s a commonly eaten vegetable in german-speaking countries, native to cypress and is popular in many asian countries included Vietnam and India. The stems and leaves can be eaten as well as the head, and offer a texture similar to broccoli stems or cabbage heart, but come with a much milder and sweeter flavor. The greens are a great alternative to kale and collard greens.

Preparation

The bulb can be chopped and used raw like cabbage in salads or slaws. The external fibrous layers are typically discarded. It is often used in soups, prepared with its leaves and eaten with rice. In cypress, many sprinkle with salt and lemon and serve as an appetizer.

Farms that Grow Fennel

  • Kahumana Organic Farm

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.


Dill
Kahumana Organic Farm & Cafe

Grape Tomatoes
Ho Farms

Green Onion
Green Grower’s

Japanese Cucumbers
Kahumana Organic Farm & Cafe

Kohlrabi
Kahumana Organic Farm & Cafe

Lettuce
Kunia Country Farms

Mixed Salad Greens
Kahumana Organic Farm & Cafe

Try out these recipes!

Baby Greens with Cider Vinaigrette
Eggplant Rounds with Hummus and Tomatoes
Green Onion Deviled Eggs
Jalapeno Lime Cucumber Salad

Filed Under: This Week's Bag

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