Did you all enjoy the first sweet corn of the season as much as we did? To me, that is always the (un)official start of summer. In the weeks to come, I’ll be including many recipe suggestions for how to use the sweet corn in your shares. One of these is in this week’s recipe section, titled “Kohlrabi and Corn Salad”. I should mention that kohlrabi may be a new vegetable for some of our members. It has an unusual appearance, and some of you may say, “What am I supposed to do with this?”
For starters, kohlrabi is excellent roasted in the oven or grilled. It brings out the inherent sweetness of it. Remove the green leaves (if any) from the top. These can be washed and shredded into a salad or steamed with other greens. The green leaves must be used within a day or two. The actual globe part will last several days stored in a plastic bag in the refrigerator. I offered a couple of recipes which will help you use both the kohlrabi and radishes in this week’s share. “Kohlrabi Radish Coleslaw” is refreshing on a hot day. The previous one mentioned (“Kohlrabi and Corn Salad”) includes radishes in the list of ingredients and is a great accompaniment to burgers or brats on the grill.
For a complete change of pace, consider the recipe for “Kohlrabi Fritters”. I like author Lindsay D. Mattison’s suggestion that fritters can be made out of almost any of the veggies found in our CSA boxes. Simply shred your veggies on a box grater and mix with a beaten egg and a little flour. They make a tasty appetizer or side dish to shredded pork or chicken.
I’d love to hear how you used your kohlrabi, and if you have any favorite family recipes to share, they are always welcome!
I wish you all a wonderful week ahead!