06/18/2009 CSA SHARE: What they say we will get


2 hd Boston Lettuce – Green & Red
1 bun Swiss Chard
1 bun Scallions
2 pcs Kohlrabi
1 bun Spinach or Arugula
1 bun Garlic Scapes
1 bag Sugar Snap Peas
1 pt Strawberries

FRUIT SHARE: Strawberries

More strawberries! Oh my! Yumm!

It seems our farm wants us to eat more salads! There is lettuce galore, so far this year! As I am not a big fan of salads, I am going to have to finally break down and do more green smoothies (It looks like I’ll have three of them this coming week!)

FOR THE GARLIC SCAPES, see my recipe for garlic scapes.    If you are not a big fan of salt, reduce or eliminate the salt from that recipe (as I will!) I do not like the garlic scape pesto all by itself (or as a dip), but it worked well mixed into a salad , so I did not need a dressing for the salad! It would work well as a topping for zucchini (or other vegetable) pasta, as well.

If I cannot give away the sugar snap peas, I will figure out how I want to eat them and post a recipe.

kohlrabiWHAT IS KOHLRABI? The name comes from the German “cabbage turnip”. Kohlrabi looks to me like a root vegetable, but it actually grows above the ground. It is light green in color, and it looks a little bit like a flying saucer to me.

Kohlrabi is low in calories (19 cal. per 1/2 C raw), high in fiber (2.5 g. per 1/2 C), high in potassium (245 g per 1/2 C), with 25 IU of Vit. A, 43.4 mg of Vit. C, 11.3 mcg of folic acid, and 16.8 mg of calcium per 1/2 C.

Kohlrabi comes in two varieties: the kind with the purple bulb is sweeter and tastier than the green one. The inside of both is a pale ivory-green color.

Kohlrabi is edible raw (or cooked, if you must)

  • Choose the smaller, young kohlrabi (1 1/2″ to 2″ diameter), which have the best flavor and texture. (Larger kohlrabi have a thick woody outer layer which must be peeled)
  • Kohlrabi can be stored for up to 1 mo. in the refrigerator (yellow leaves are a sign that it is no longer fresh)
  • To use kohlrabi: Pull or cut off stems from the bulb. Chop the stems and leaves and use them in tossed salads or green smoothies. They have a mild flavor
  • Small kohlrabi need not be peeled, but the base end should be cut away.
  • For larger kohlrabi, cut away the tough base and peel the bulb before using.


  • Finely slice kohlrabi, or julienne it, and use it with other crudites with dips.
  • Grate kohlrabi and add to tossed salads.
  • Dice kohlrabi and add to other chopped vegetables for an added crisp texture in a chopped salad.
  • Slice kohlrabi, toss in a plastic bag, and carry it with you as a crunchy snack.
  • Include chopped kohlrabi in raw soups.

For more information about kohlrabi, and cooked recipes, go to Vegetarians in Paradise


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