Oh, the delightful, slightly eccentric charm of kohlrabi! Imagine a sunny day, perhaps a gentle breeze rustling through green fields, and you’re strolling through a lovely Dutch farm. Amongst rows of vibrant greens, you spot it: the kohlrabi, looking rather like a friendly alien spaceship or a miniature, swollen turnip with leafy antennae. This isn’t just a vegetable; it’s an adventure waiting to happen!

The Joy of the Harvest: Picking Your Own Kohlrabi

There’s a special kind of magic in picking your own produce, and kohlrabi offers a uniquely satisfying experience. Whether you’re on a solo quest for culinary inspiration, giggling with friends, or teaching little ones about where food comes from, selecting your kohlrabi is pure joy.

  • The Hunt: Wander through the fields, admiring the sturdy, pale green or purple bulbs peeking out from the soil. It’s like a treasure hunt, seeking out the perfect specimen – firm, unblemished, and just the right size.
  • The Snip: With a quick, satisfying snip at the base (or a gentle pull if they’re young and tender), you liberate your chosen kohlrabi from its earthly tether. There’s a primal satisfaction in holding your freshly picked bounty, feeling its weight and admiring its unique shape.
  • Sensory Delight: Breathe in the fresh country air, feel the earth under your feet, and enjoy the simple pleasure of connecting with nature. It’s a wonderful way to slow down, unwind, and truly appreciate the journey of food from farm to fork.
  • Family Fun: Kids especially love kohlrabi’s quirky appearance! It sparks curiosity and makes them more likely to try eating it later. Plus, it’s a fantastic photo opportunity for your social media feed – “Look at this cool veggie I found!”

Bringing Your Kohlrabi Home: What Now?!

So, you’ve returned home, basket brimming with these fantastic, globe-like greens. Now what? Kohlrabi is incredibly versatile, with a mild, slightly sweet, and peppery flavor reminiscent of a cross between a turnip and a radish, with a hint of broccoli stem. Its texture is crisp and juicy when raw, and tender-crisp when cooked. Both the bulb and the leaves are edible!

Using Your Fresh Kohlrabi:

  • Raw & Crunchy: Peel the bulb and slice it into sticks, rounds, or julienne strips. It’s fantastic in salads, slaws, or simply as a refreshing snack dipped in hummus or a creamy dressing. The crunch is absolutely addictive!
  • Sautéed or Steamed: Dice or slice the kohlrabi bulb and quickly sauté it with a little butter or olive oil until tender-crisp. It’s also delicious steamed and tossed with herbs.
  • Roasted: Roasting brings out kohlrabi’s natural sweetness, giving it a comforting, earthy flavour.
  • The Leaves: Don’t discard them! Kohlrabi greens are edible and taste much like collard greens or kale. Chop them and add them to stir-fries, soups, or sauté them with garlic and olive oil.

Two Delicious Kohlrabi Recipes to Try:

Here are two fantastic ways to enjoy your farm-fresh kohlrabi:

1. Zesty Kohlrabi and Apple Slaw

This refreshing slaw is perfect for showcasing kohlrabi’s crisp texture and subtle sweetness. It’s a fantastic side dish for grilled meats or a light lunch.

Ingredients:

  • 2 medium kohlrabi bulbs, peeled and julienned or finely shredded
  • 1 green apple (like Granny Smith), cored and julienned
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped red onion or shallots (optional, for extra kick)
  • For the Dressing:
    • 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon Dijon mustard
    • 1 teaspoon honey or maple syrup
    • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large bowl, combine the julienned kohlrabi, apple, fresh dill, and red onion (if using).
  2. In a small bowl, whisk together all the dressing ingredients until smooth.
  3. Pour the dressing over the kohlrabi mixture and toss gently until everything is well coated.
  4. Taste and adjust seasoning if needed. For best results, chill for at least 30 minutes before serving to allow the flavors to meld. Enjoy!

2. Roasted Kohlrabi with Garlic and Parmesan

Roasting transforms kohlrabi into a tender, slightly caramelized delight. This simple recipe makes a wonderful side dish for almost any meal.

Ingredients:

  • 2-3 medium kohlrabi bulbs, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme (or 1/2 tsp fresh, chopped)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the kohlrabi cubes with olive oil, minced garlic, dried thyme, salt, and pepper until evenly coated.
  3. Spread the kohlrabi in a single layer on the prepared baking sheet.
  4. Roast for 20-25 minutes, or until the kohlrabi is tender and slightly caramelized at the edges. Flip halfway through to ensure even cooking.
  5. Remove from the oven, sprinkle with grated Parmesan cheese, and toss gently.
  6. Serve immediately, garnished with fresh parsley if desired. Absolutely delicious!

So, next time you’re in the Netherlands, keep an eye out for those charming farms where you can pick your own produce. Grab a basket, embrace the adventure, and discover the quirky delight of fresh, hand-picked kohlrabi! Your taste buds (and your inner farmer) will thank you.