May 19, 2019
Kohlrabi and Turnips
By Linda Dansbury

A couple of the early non-greens veggies are kohlrabi, hakurei turnips, and radishes (we also see them in the fall). They can both be used immediately or stored for a few weeks in the fridge. But...this time of year, especially in the case of the kohlrabi, they are particularly sweet, crispy and delicious.

They can both be eaten raw or cooked - I like to eat the kohlrabi raw, as a snack, with or without hummus, or sliced and added to salads; think of them as another radish. Both are also delicious when added to your favorite coleslaw recipe. I happen to really like the Asian Coleslaw recipe on this site. Instead of using cabbage, try combining baby bok choy, the greens mix, and turnips and/or kohlrabi (spiralizer will make quick work of the veggies).

If you would rather cook them, one simple and delicious option is to cut into bite sized pieces, toss with a bit of olive oil, salt, and pepper and roast in a 425 degree oven, moving the pieces around every few minutes. Remove when tender, about 15-20 minutes, depending on how large the pieces are. If you have it, a few sprigs of fresh thyme in the pan adds a very nice flavor. You can eat as is, or, for a a really special dish, brown little bit of really good quality butter, and add the turnips/kohlrabi to the butter. Stir in some fresh greens, such as arugula, greens mix, or spinach. Zest a bit of lemon, adjust salt and pepper, mix and serve - you don't really want to cook the greens and they don't even need to be wilted - this is so delicious.

Enjoy the harvest!