I was thrilled when Robin from Our Big Earth asked me to guest blog for them. This kid-friendly, community blog is always fun to read, they have so many creative ideas and activities for the kids in the valley. Their community is environmentally conscious, modern, and they are rearing their kids with sustainability in mind. What would I not do to someday raise my kids in such a wonderful place?
I found the most beautiful and whimsical looking vegetable that I have ever cooked with — kohlrabi. Julie Rice from Red Barn Organic Farm told me a bit more about kohlrabi, and she gave me the most gorgeous specimen of this green vegetable. See and read more about my Kohlrabi Salad with Honey-Lemon Dressing for the Comox Valley Kids.
Content below was originally published at Our Big Earth …
Last Sunday when we went to our farmers’ market, we didn’t need many vegetables.
That hardly happens, but in the week before we’d gotten ourselves to multiple local markets and gathered a lot of loot. I was looking for only a couple things we needed.
Then my husband, Brian, pointed me to this kohlrabi — it was beautiful.
I’ll be honest and admit that I had eaten, but never before cooked kohlrabi. We had a little chat with the farmer who had the best looking, organic kohlrabi. She said they are commonly harvested in Spring and Fall, but that the previous few weeks we had plenty of rain and cooler weather. As a result, the kohlrabi leaves grew big and happy 🙂
Don’t you love happy vegetables!
I did a little more research after I came home and found that kohlrabi is a German turnip — read more about it on its Wikipedia article.
Kohlrabi is available in a few different types (I remember seeing some purple at the market, too!) and apparently, it is very popular in South India — who knew?! It is so much fun to learn about food!
There are many cooked and uncooked uses of this nutritious vegetable. I decided to try it in a salad first. Later, I used my left-over kohlrabi in a soup, in place of celery, and it tasted great! Comox Valley Kids, I hope you enjoy this newly developed, sweet Kohlrabi Salad with Honey-Lemon Dressing
1 bulb of kohlrabi, peeled and sliced into thin strips
1 green apple, peeled and sliced into thin strips
2 tablespoons local wildflower honey
1 tablespoon olive oil
zest & juice of a 1/2 lemon
1 teaspoon fennel seeds
1/4 cup toasted walnuts
a handful of soft cheese, cubed — mine was made locally from cow’s milk with a sweet, sharp flavor. Goat cheese or blue cheese would be tasty, too.
1. Slice the kohlrabi, then the apples, and set them aside.
2. Zest the lemon, juice it, and mix both with the honey & oil for the Honey-Lemon Dressing.
3. When ready to eat, toss the Honey-Lemon Dressing, walnuts, cheese, and fennel seeds, and you can eat right away.
Other notes: If the dressing seeps in for 5-10 minutes, the kohlrabi will soften and taste even better. For a variation, try it with pears instead of apples. That was the combination I had in mind, but I did not have any pears in my kitchen today.
Apple did just fine!