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NYC CSA Challenge, #2- Vitamin Greens, Turnips and Kohlrabi, Oh My!

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Folks, week 2 has brought more radishes, Harukei turnips, kohlrabi, vitamin greens, salad greens, zucchini, strawberries and cherries.

I am mostly concerned about the vitamin greens (they look like skinny collards) and kohlrabi. What are they, and how do they eat them?

I still have plans to roast the turnips, make them soup, and mash them like potatoes. I want to try the Persian mint sandwich with radishes and feta, sautee them in butter, and keep eating them raw in my salads and by themselves.

I have no plans to do anything with the fruit, but eat them lovingly as they are. And the squash is a favorite go-to veggie in our house.

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  1. Not sure about the vitamin greens, but with kohlrabi, Indians peel it, chop it into matchstick-size pieces, squeeze lemon (or lime) onto them, generously sprinkle with cayenne, toss, and they become finger food to go with a cold beer (best with a light beer like lager or pilsner).

    2 Replies
    1. re: Juniper

      I tried this out today with kohlrabi and radishes. Added salt, cayenne, lemon juice and a little olive oil. Very very very good and easy. I snacked on it before lunch, and my husband added it to his green salad.

      1. re: Sarah McC

        Glad you enjoyed it. :) It's a refreshing snack to have in the summer... especially if you refrigerate the kohlrabi before you prepare it.

    2. Poster formerly known as D-NY but the software doesn't like hyphens.

      I haven't made it yet, but my CSA this week gave me a kohlrabi puree recipe that uses the greens along with the bulbs (if that's the right word) and includes mushrooms. If that sounds good let me know and I'll try to post the recipe.

      I was leaning against eating it raw since our kohlrabi is rather big (tennis ball sized) and I read that young kohlrabi can be eaten raw--anyone know if larger kohlrabi is also good raw?

      3 Replies
      1. re: Produce Addict

        I've eaten larger kohlrabi raw, in the manner I described above. You just have to judge for yourself as to the fibrousness of the ones you have and whether or not they are appropriate for consuming raw. Fibrousness is about the only thing that would stop you from eating any sized kohlrabi raw.

        You can also make a slaw out of the kohlrabi, BTW. It contains much more water than jicama, but you can do similar things with it.

        1. re: Juniper

          Kohlrabi is great raw, made into a slaw of sorts. The fibrousness is only the outer layer. People often don't peel it enough. You not only have to take off the skin, but a fibrous layer underneath the skin as well. Maybe it would be worth another try, as the heart of the interior really isn't fibrous at all.

        2. re: Produce Addict

          I love kohlrabi puree. I roast it, cubed up, in a 400 degree oven with olive oil, salt and pepper. It takes about 20 minutes to get soft and brown, tossing often. Then put it through a food mill, and if you're feeling indulgent, add butter and cream. And it so happens that last time I did this, I did a combo of turnips and kohlrabi as they both have a nice sweetness...I'd use them both.

        3. I have a new cookbook on Piemontese Cooking. There are a couple of great-sounding recipes for turnip and sausage dishes. If you're interested, I can paraphrase the recipes.

          Here's a link to the book. It's written by Brian Yarvin and his wife. Brian is a frequent poster to Chowhound's tri-state forum.
          http://www.farmsandfoods.com/piemonte/ - "Cucina Piemontese: Cooking From Italy’s Piedmont"

          1. Kohlrabi tastes delicious in chicken soup.