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Kohlrabi may look like a root vegetable, but it is actually related to cabbage, with a cabbage-like smell and the taste of broccoli stems. This makes it a great alternative to cabbage or turnips, plus it is high in vitamins and minerals.
Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage.
It has long leafy greens that shoot out from the top.
All parts of the kohlrabi can be eaten, both raw and cooked.
It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw.
Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures.
The bulbs will last for a few weeks stored loosely in the crisper drawer of your refrigerator. Before use, remove the tough woody skin with a vegetable peeler or knife. Both the green and purple varieties resemble a turnip on the inside, and kohlrabi actually means “turnip cabbage” in German.
Cut the bulb in half; it should be solid all the way through, with no spongy or brown spots. Cut out any small bad areas, leaving only the firm bulb intact.
Thinly sliced kohlrabi cooks faster, and matchstick, half-moon or small dice pieces are best for sautéeing or stir-frying. You can cut it into larger cubes for use in a stew or for roasting, or even hollow out the interior to be stuffed with a meat or vegetable filling.
The raw bulb also adds a crunchy texture and interesting flavor to salads and slaws. You can grate it, slice it, julienne, or dice it depending on how you want to use it, but it's best to keep the pieces thin and small when you serve it raw.