Japanese and English Cucumbers
Yellow String Beans
(Asian bok choy/spinach green)
Toraziroh or Kale
(Lacinato or Portuguese)
It is great eaten raw, thinly sliced or grated. You can also lightly boil, steam, bake, stir fry or add it to soups. Use as you would carrots, turnips, and potatoes.
We'd highly suggest stir frying in garlic and oil, along with the Yakattana in your shares this week.
Here's another idea from Early Morning Farm~
1 medium to large size kohlrabi
1 red or yellow onion
1/2 cup all purpose flour (or gluten free all purpose or whole wheat)
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs, lightly beaten
olive oil for frying
Using a food processor with a grating disk, grate the kohlrabi and onion. You’ll need 3 cups, so if your kohlrabi is on the small side add more onion or another vegetable. If your kohlrabi is on the larger side, reduce the amount of onion. Wrap the kohlrabi in a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi to a mixing bowl, and combine with remaining ingredients.
Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels. Serve with desired sauce or Lemon Dill Yogurt Sauce.
Lemon Dill Yogurt Sauce
1/2 cup greek yogurt
1 small garlic clove, minced or grated
1 tablespoon lemon juice
1/4 cup chopped fresh dill
salt and pepper to taste
Combine yogurt, garlic, lemon juice, and dill in a small bowl. Mix to combine, then season with salt and pepper to taste.