Aaron and I harvested our first kohlrabi last week. Pretty exciting.
To be fair, Aaron harvested Mr. Kohlrabi. From his garden.
Yes, “his” garden. We’re sort of having a contest. I discovered Square Foot Gardening this year and wanted to try it. Unfortunately, I discovered it just after Aaron had spent an entire day double-digging our (now “his”) garden plot. He’d read something about tillers compacting the soil… I don’t know. The important part is that he dug up the soil– twice– in our plot. And it took him hours. And so he did not appreciate it when I said, “why don’t we just build garden boxes?” Go figure.
So I built two 4×4 Square Foot Gardens (okay, Aaron actually built the boxes), and now we are having a sort of harvest-off to see whose garden performs better. Obviously I am winning.
But the kohlrabi came from Aaron’s garden.
So kohlrabi tastes like a radish-cabbage hybrid. It is a delightful addition to a raw veg salad. You should try it.
This recipe allows kohlrabi the spotlight. It’s a perfect addition to any summer barbeque menu. Shine on, Mr. Kohlrabi.
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
3 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon sugar
2 bunches kohlrabi
1 Granny Smith apple
Peel and julienne the kohlrabi. Peel and chop the apple.
In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste.
Stir in the kohlrabi and the apple, and combine the salad well.