305863 Fri Jun 30 04:17:34 -0700 2006 9 31 Home Cooking 0 1720395 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. Fri Jun 30 04:17:34 -0700 2006 12943 Sarah McC 1 1720410 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). Fri Jun 30 04:27:52 -0700 2006 1720395 11214 Juniper 2 1723071 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. Sat Jul 01 22:43:48 -0700 2006 1720410 12943 Sarah McC 3 1723552 Glad you enjoyed it. :) It's a refreshing snack to have in the summer... especially if you refrigerate the kohlrabi before you prepare it. Sun Jul 02 14:15:32 -0700 2006 1723071 11214 Juniper 1 1720876 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? Fri Jun 30 15:13:48 -0700 2006 1720395 15175 Produce Addict 2 1720932 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. Fri Jun 30 15:37:10 -0700 2006 1720876 11214 Juniper 3 1721451 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. Fri Jun 30 19:09:52 -0700 2006 1720932 10761 Aaron 2 1721445 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. Fri Jun 30 19:07:47 -0700 2006 1720876 10761 Aaron 1 1721268 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" Fri Jun 30 17:49:12 -0700 2006 1720395 10293 val ann c 1 1722999 Kohlrabi tastes delicious in chicken soup. Sat Jul 01 20:53:19 -0700 2006 1720395 13163 gus