Comments on: Holy Kohlrabi, Batman!

By: roz

roz — Sat, 22 Aug 2009 04:23:26 +0000

mmm yes. I read the article, became a member, ran outside and grabbed a fresh Kohl… I was right, peeled, raw, sliced, lightly salted (or to taste). DELISH!

By: roz

roz — Sat, 22 Aug 2009 04:04:04 +0000

My dad had Kohlrabi in the garden when I was young and I remember eating it unpeeled, raw, but cut into thick slices and salted… I will have to ask him if thats REALLY what we did!
I have about 20 plants in my garden and I’m itching to start eating them…

By: Ed Bruske

Ed Bruske — Tue, 21 Jul 2009 22:01:22 +0000

Amy, that’s the first I’ve heard of eating the stalks. Something else to add to our pot of greens, I guess.

By: Ed Bruske

Ed Bruske — Sun, 19 Jul 2009 00:55:32 +0000

Janet, it’s so good to know you are a fellow kohrabi person. But now I’m perplexed that I’m just hearing about kohlrabi slaw. And kohlrabi with pasta? There’s a revelation. I’m still bent on the kohlrabi gratin. Did you notice the kohlrabi in the photo with the farmed salmon post? That’s the way we usually make it: cut into matchsticks and steamed, then dressed with butter or olive oil, salt and pepper. Love the texture.

By: foodperson

foodperson — Sun, 19 Jul 2009 00:01:37 +0000

Yes, kohlrabi slaw! I do like it cooked, though. I cut it julienne (only peeled if its so big that it’s gotten a little woody) and cook it with garlic and red pepper flakes and olive oil then toss with some hot medium-sized pasta such as penne. But for the nonpasta crowd, you could eat it straight or mix with some white beans. Yum!

By: AmyB

AmyB — Sat, 18 Jul 2009 17:49:49 +0000

I love growing kohlrabi! Also good for cole (“kohl”) slaw! My vegetarian friends steam and cook the greens (from the stalks), too. I prefer the little knob.

By: Pattie

Pattie — Sat, 18 Jul 2009 00:15:27 +0000

Shoot, you made me laugh out loud again.

By: Ed Bruske

Ed Bruske — Fri, 17 Jul 2009 10:17:19 +0000

Pattie: Raw? Not peeled? My head is spinning. I’ve gotten an entirely new perspective on kohlrabi.

By: Pattie

Pattie — Fri, 17 Jul 2009 09:51:11 +0000

Ed: You just made me laugh out loud with “it just sits there and swells.”

And, by the way, I don’t even peel the thing.

By: Ed Bruske

Ed Bruske — Fri, 17 Jul 2009 00:42:15 +0000

AT, this is a revelation: kohlrabi raw. Everyone else seems to be in the know. I must have missed that memo.

El, how about them Minnesotans. They’re also crazy for rutabaga. And lutefisk. My kind of folks. So far, we haven’t had a problem with pithy kohlrabi. But I’m definitely looking forward to a bigger fall planting.

Amelia, the kohlrabi was very easy–as easy as broccoli. It just sits there and, well, swells. Then you pull it up. What could be simpler?

E, I think you captured our feeling that kohlrabi is a textural thing as well as a flavor, like edamame or jicama or water chestnuts. What great suggestions…..