February 7, 2014
So most everything you’d want to know about purple kohlrabi can be found here, except where to buy the seeds. For that, check my Seed Finder post.
I discovered Specialty Produce when doing internet searches about various vegetables. They’ve put together an amazing assemblage of facts and recipes for 1394 different vegetable and fruit varieties. (And to my surprise I learned Specialty Produce is only five miles from my home).
So here are some teasers from the Purple Kohlrabi page:
“Although kohlrabi gives the impression that it is a root vegetable, being a member of the Brassica oleracee (crucifer) family, its edible bulbous section, stems and leaves grow above ground.”
“Applications Purple kohlrabi’s color is contained in the skin only, once peeled it reveals the same ivory flesh as it’s more common green counterpart. Kohlrabi responds wonderfully to nearly all cooking methods. It can be shredded raw in slaws and salads, roasted or braised then pureed into soups, pickled, baked, or stir fried. Both the bulb and the greens make a delicious curry. Diced it makes a hearty addition to savory pies and casseroles.”
“Geography/History Referencing its origins, kohlrabi is German, with no translation, literally kohl (cabbage) and (rabi) turnip. Although it has definitive Eastern European culinary origins and has a long culinary history in Asia, it has never been a largely purposeful vegetable in America outside of immigrant communities.”
Recipe Ideas There are links to 18 recipes using kohlrabi including
Raw Beet, Carrot and Kohlrabi Salad
Kohlrabi Stir-Fried with Garlic and Egg
Check the Purple Kohlrabi page for Seasons/Availability and Current Facts, Description/Taste, and Restaurants in the area purchasing kohlrabi.
And if you live locally, check out their Farmers Market Box, delivered to a group at your workplace. I order a box when my garden is not producing.