Saturday, June 27, 2009


I've never eaten kohlrabi before, although I have seen it in the grocery store. My mother never fixed it; and I never experimented. But this year I was given a gift of four kohlrabi plants which I put in my garden (I thought they were cabbage!)

Today I went to meeting of the community gardeners at Unger Farm and our extension agent pointed out several gardens with kohlrabi that should be harvested "immediately", or they would be as hard as baseballs. Well, needless to say, the ones in my garden were even bigger than the ones he pointed out.

Tonight I prepared it, sliced very thin, and sauteed in olive oil with a little garlic and green onion slices, with a splash of lemon juice, salt and pepper, and a little cream cheese and milk. It was great! Two kohlrabi bulbs were more than enough for the two of us, we've got leftovers.

I found a great web site today that features a North Carolina extension educator who shows how to prepare some lesser-known or used vegetables and fruits. The videos are really designed for produce sellers at farmer's markets so that they are able to help introduce their customers to using more produce. Her videos also are accessible via YouTube. I watched the eggplant video, and was enchanted by her accent.

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