Kohlrabi for the third time in shares this year. I hope you all have found a way to cook it that you like. Quick tip: if you’re viewing this on the website, click the blue “kohlrabi” button to the right to find all of our recipes that feature kohlrabi!
Another round of kohlrabi. Try out this kohlrabi slaw recipe from last year. For the slaw dressing, use the tofu mayo recipe from this week plus a little pickle liquid.
Kohlrabi translates from German to “turnip cabbage” and I think that is perfect. Kohlrabi is like one big broccoli stem. Its peel is fibrous and can sometimes be pulled off like an orange. Try out this Sweet and Sour Kohlrabi recipe from last year if you’re looking for inspiration!
This is the second time we’re seeing kohlrabi this season. They’re starting to get a bigger, and unfortunately won’t fit whole into the CSA Club containers. Fortunately the fibrous skin is a pretty good packaging itself. You can keep it loose like this in the crisper box, or store in a loosely sealed bag/container, until you’re ready to use it.
