Kohlrabi
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Kohlrabi Goes to Charm School
Kohlrabi is considered an “earthy” vegetable~if it is considered at all. I happen to love it boiled and mashed, in its robust peasant form. But allow me to introduce the kohlrabi of the canapé tray. When young and tender it can be sliced into sweet, mild slivers and used instead of a cracker for dips, or to support a tasty daub of crabmeat.
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This Teutonic Brassica, as legend has it, came to us via Attila the Hun. Kohlrabi is loaded with nutrients (including calcium), has practically no calories and is just about impossible to find at the market. Kohlrabi tastes like a cross between a radish and a cucumber with a dense texture and a great crunch. Sow in spring and/or in the late summer for fall harvest. Harvest on the small and sweet side; the leaves are perfect for stir-fries, so no part is wasted. We love it the old-fashioned way: steamed lightly, then baked in a cheesy-cream sauce (try Edam or Gouda for a change) until piping hot. Excellent comfort food to store away in the freezer for the winter.
Average seed life: 2 years
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#2450 Kolibri Kohlrabi: 50 days
Kids love Kolibri! This kohlrabi variety looks a bit like an alien vegetable from an alternate universe: it’s bright purple on the outside and white on the inside. We love to munch Kolibri raw, just like an apple: the sweet, juicy crunch of this bizarre Brassica must be experienced to be believed. Kolibri forms a slightly flattened globe that tolerates heat well. Harvest between 4” to 6” high, grate coarsely and toss with a tangy, ginger-citrus-honey vinaigrette for an unforgettable purple and white slaw with attitude! (F1.)
Packet of 70 Seeds / $3.50
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#2460 Kongo Kohlrabi: 48 days
A quick growing variety bred to hold well in the garden without becoming woody or pithy, Kongo produces uniform, pale green, flat-round bulbs. Its luminous, light green skin encases a tender, juicy, creamy-white interior with a mildly sweet taste. Lasting well in refrigerated storage, it is best to harvest Kongo young for its most mild, succulent flavor. Kongo's raw, crunchy flash is delicious julienned as a crudite for summer dips or sliced like a cracker and topped with soft, piquant cheeses. Stir-fry with leeks, ginger, sesame oil and a bit of fennel seed or blanch peeled Kongo for about 3 minutes, dry and julienne for salads. It is also a wonderful addition to roasted vegetable extravaganzas. In a large bowl, toss together chunk-cut kohlrabi, parsnips, carrots, turnips and beets along with whole cloves of garlic and shallots. Drizzle with olive oil and add chiffonaded sage and thyme, salt and pepper to taste. Roast at 400 degree for 35 to 45 minutes, turning occasionally. (F1.)
Packet of 70 Seeds / $3.25
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