Home Farm Herbery

  (Munfordville, Kentucky)
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What in the World is a Kohlrabi? ©

What in the World is a Kohlrabi? ©

 

 

 

Not a lot of people in the USA eat Kohlrabi and not a lot of people grow it in their gardens and it is simply a shame because this thick skin veggie has a delightful surprise inside of it.

 

According to Wikipedia the name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter, hence its Austrian name Kohlrübe. Kohlrabi is a very commonly eaten vegetable in German speaking countries and this vegetable is a main stay food in India.

 

Once peeled a Kohlrabi is delicious either cooked or raw.   It is a member of the brassica family those nutrient-dense cabbages (as well as kales, Brussels sprouts, broccoli and cauliflower) whose phytochemicals are highly regarded for their antioxidant properties.

 

If you can get kohlrabi with the greens attached, cook them as you would turnip greens or kale.

 

Kohlrabi comes in many different varieties and here at Home Farm Herbery we grow several kinds and then save some of the seed to share with you.  This year we have Kohlrabi, Delicatesse (Blue) Seeds, Kohlrabi, Delicatesse (White) Heirloom Seeds, Kohlrabi Early White Vienna Seeds and Kohlrabi Purple Vienna Heirloom Seeds all of which are Non-Hybrid/Non-GMO.  So once Local Harvest makes these seed offering live buy them as we have only 4 to 10 packets of each kind.  

 

However, I think the reason Kohlrabi is not a popular vegetable in the USA is because it is a lot of work to get to the good stuff.  It’s important when you cook with kohlrabi to peel it thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away. The fibers will not soften when cooked, and they can get stuck in your throat.

 

Kohlrabi home fries are delicious and 1 ½ to 2 pounds of peeled and sliced Kohlrabi makes enough for 4 to 6 people depending on how hungry they are.  Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with Home Farm Herbery Dragon Mix Salt (Organic, Chemical-Free). It’s a very satisfying and healthy fry. 

 

Here is our favorite Home Farm Herbery Kohlrabi Home Fries recipe

 

Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.

 

Season them with Home Farm Herbery Dragon Mix Salt (Organic, Chemical-Free) by sprinkling all over the kohlrabi sticks. 

 

Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.

 

When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, and then sprinkle right away with more Home Farm Herbery Dragon Mix Salt and serve hot.

 

Advance preparation: You can cut up the kohlrabi several hours before frying. Keep in the refrigerator.

 

Why not try something new in your garden, your diet by adding healthy, chemical-free, organic Kohlrabi to your life?

 
 
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