Tuesday, July 3, 2012

The Kohlrabi Harvest

I'm excited to be a guest blogger for the Manitoba Canola Growers' Be Well blog this summer.  They have some amazing recipes, great giveaways and excellent information and strategies for leading a balanced, happy life.

My first blog post was about the flea beetles in our cabbage patch.  The last thing any gardener wants to see is their veggies being eaten by anyone or anything other than themselves!  So, as I describe in the post, we covered our broccoli, kohlrabi and cabbage with a floating row cover.

Were we able to save our kohrabi from being stripped bare?
It's time to roll back the row cover and see what we find. (insert drum roll here!)

Yay!  It's like magic.  Big beautiful brocolli, a lovely little red cabbage and some ready to pick kohlrabi.

Look at these three kohlrabi.  They're perfect.  Remember, you don't want kohlrabi to grow too big or too long because it will get woody - and nobody loves woody kohlrabi.  Enjoy them when they're young and tender.
How to Use Kohlrabi
You can eat kohlrabi raw by slicing it or grating it for a coleslaw type salad.  The taste and texture will be very similar to brocolli stems.  The flavour may be a little more sharp/spicy - sort of like a radish.

Chop kohlrabi and add it to a stir fry or steam with other mixed veggies.

Cooked with Dill Sauce
My all time favourite.  Peel, slice and steam kohlrabi until translucent and tender (the taste becomes a little milder and sweeter compared to when it's eaten raw).  Add a little of the creamy dill bechamel sauce from last week's blog.  Savour every moment!

What to serve with kohlrabi?  You won't be surprised to learn that we love serving kohlrabi with some nice German bratwurst - but equally delicious for a nice summer time fare is a sunny side up fried egg.  I'm telling you the combination is a sure hit.

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