KOHLRABI

Kohlrabi has a similar flavor to broccoli and has the texture of a potato or an apple. Unlike a potato, kohlrabi can be eaten raw. Remove the leaves (you can eat these too, best sautéed or cooked in a soup). Most people peel their kohlrabis. Skip the veggie peeler and use a knife - it’ll go way faster. If eating raw, shred, cut into matchsticks, or slice into thin rounds. You can also treated it like a potato and cut it into bigger chunks and roast or boil it. Our favorite way to eat it is raw and thinly sliced, using it instead of a cracker with cheese and instead of a chip with guacamole.

STORAGE: Store in a closed container or in a plastic bag in the fridge. Kohlrabi can last for months if kept in an airtight container. After about 2 months, the skin will likely yellow, but peeling the kohlrabi will reveal the crisp inner flesh that is perfectly healthy to eat raw and cooked.

PRESERVATION: Excellent texture for pickling or fermenting.

RECIPES:

Kohlrabi Slaw

• kohlrabis (peeled and shredded or julienned)

• kale leaves (de-stemmed, cut into super thin strips)

• apples (shredded or julienned)

• yogurt or mayo

• rice or apple cider vinegar

• salt to taste

• pepper

• maple syrup

Mix everything together in a big ole bowl (using your hands is the best way to mush all the flavors around). Taste it and add more of whatever you think it needs- no need to be exact with any of the ingredients.