SELLMEYER FARM NEWSLETTER

Good news! Blueberries are here! Everyone will be getting some today in their CSA boxes! There will also be eggs, lettuce, and onions. The half shares will get peas, and the full shares will get swiss chard, kale and kohlrabi. Now I know you're going to ask what's that so here is some information!

Kohlrabi shares its botanical name, brassica oleracea, with its close relative, broccoli. But Kohl, meaning "cabbage," and rabi, meaning "turnip," better describes this delicate vegetable. Kohlrabi, like other brassicas, thrives in cool weather. Kohlrabi also mimics its brassica relatives nutritionally. It offers generous amounts of vitamin A and C, and emphasizes the minerals potassium and calcium. It's high in fiber and contains only 40 calories per cup.

After washing, trim away any woody or tough portions of skin. Kohlrabi does not have to be peeled after cooking. Kohlrabi is excellent cooked or raw. Grate kohlrabi raw into salads, or make a non traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice. Try raw kohlrabi, thinly sliced, alone or with a dip. Peel Kohlrabi and eat it raw like an apple. Steam kohlrabi whole 25-30 minutes or thinly sliced 5-10 minutes. Dress slices simply with oil, lemon juice, and fresh dill weed, or dip in flour and briefly fry. Saute grated kohlrabi in butter; add herbs or curry for enhanced flavor. Add sliced or cubed kohlrabi to hearty soups, stews, or mixed vegetable stir-fry. Chill and marinate cooked kohlrabi for a summer salad. Add fresh herbs. Mash cooked kohlrabi, mix with cooked potato form into patties and fry in butter. Larger, older kohlrabi are good stuffed. Scoop out center, fill with chosen stuffing mixture, and simmer, covered for 20 minutes.

Store kohlrabi globe in a plastic bag. It will last for 1 month refrigerated.

The above information came from "From Asparagus to Zucchini" a guide to cooking farm-fresh seasonal produce.