Pick Your Own Kohlrabi: A Dutch Farm Adventure!
Forget tulips for a moment—there’s a quirky, alien-looking veggie waiting for you in the sandy fields of the Netherlands: kohlrabi! This bulbous, pale green (or purple!) member of the cabbage family is a crunchy, mild delight that tastes like a cross between a broccoli stem and a jicama. And the best part? You can yank it out of the ground yourself at several U-pick farms across the country.
The Great Kohlrabi Hunt
Gather your friends or family, grab a basket, and head to a farm. The hunt is half the fun—kohlrabi bulbs grow above ground, so you’ll spot them peeking out like little alien spaceships. To pick, simply grab the base of the leaves and give it a firm twist and pull. It comes out with a satisfying pop! Aim for bulbs about the size of a tennis ball or a small orange—bigger ones can be woody, while babies are sweet and tender. Don’t forget to snip off the leafy tops; those are edible too! It’s a giggly, muddy-fingered affair, perfect for a sunny afternoon with the kids or a competitive (but friendly) picking race with your partner.
What to Do With Your Haul
Once home, wash off the dirt and marvel at your haul. The bulb is your star ingredient, but don’t toss the leaves—they’re like a slightly tougher spinach. Here’s how to use it all:
- Raw Snacking: Slice a raw kohlrabi into thin coins, sprinkle with a little sea salt and a squeeze of lemon. It’s the crunchiest healthy chip you’ll ever have.
- Salad Star: Shred it raw into a slaw with carrot, apple, and a yogurt-dill dressing.
- Leaf-y Greens: Sauté the leaves with garlic and butter for a quick side dish—like kale, but milder.
- Soup Base: Dice the bulb and simmer it in a creamy potato-leek soup for extra body.
Two Cooking Recipes
Kohlrabi “Fries” with Garlic Aioli
Peel the kohlrabi and cut it into fry-shaped sticks. Toss with olive oil, salt, and a pinch of smoked paprika. Spread on a baking sheet and roast at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crispy on the edges. Serve with a quick aioli: mix ¼ cup mayo, 1 minced garlic clove, and a squeeze of lemon. These are lighter than potato fries, with a sweet, nutty finish.Kohlrabi & Apple Sauté
Peel and dice 2 kohlrabi bulbs and 1 apple (any tart variety). Melt a tablespoon of butter in a skillet over medium heat. Add the kohlrabi and cook for 5 minutes, then add the apple, a splash of apple cider vinegar, and a sprinkle of thyme. Sauté for another 5 minutes until tender. Season with salt and pepper. This sweet-savory side pairs beautifully with pork chops or roasted chicken.
One Cocktail Recipe: The Kohlrabi Cooler
Yes, you read that right. Juice one small kohlrabi (about ½ cup of juice) and mix it in a shaker with 60 ml (2 oz) of vodka, 30 ml (1 oz) of fresh lime juice, and 15 ml (½ oz) of simple syrup. Shake with ice, then strain into a glass filled with fresh ice. Top with a splash of soda water and garnish with a thin kohlrabi slice and a sprig of mint. It’s crisp, earthy, and surprisingly refreshing—like a garden party in a glass.