Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Green Kohlrabi is available year round with a peak season during the summer months.
Current Facts
Kohlrabi is a member of the Brassica oleracee (crucifer) family. Though its name references relation to the turnip, which is a root vegetable, it is not a root vegetable. Members of the cruciferous family have stems and bulbs that grow and rest above ground. Kohlrabi, along with other cabbage members, is a cultigen that was bread from the wild cabbage plant.
Description/Taste
The swollen bulb of the kohlrabi plant is the part of this vegetable that is considered the most virtuous element of the plant. It is roughly rounded and somewhat heart shaped, its skin wrapping around itself in a circular motion with several thick stems that branch out into its edible leaves. Although the bulb's skin is pale green, its flesh is the color of ivory. The bulb is crisp, dense, succulent and similar in flavor to a turnip, with mild cabbage nuances. The leaves and stems are both succulent and tender. The ideal kohlrabi crop should be harvested with bulbs that are three inches or smaller in diameter.
Applications
Kohlrabi responds wonderfully to nearly all cooking methods. It can be shredded raw in slaws and salads, roasted or braised then pureed into soups, pickled, baked, or stir fried. Both the bulb and the greens make a delicious curry. Diced it makes a hearty addition to savory pies and casseroles.
Geography/History
Referencing its origins, kohlrabi is German, with no translation, literally kohl (cabbage) and (rabi) turnip. Although it has definitive Eastern European culinary origins and has a long culinary history in Asia, it has never been a largely purposeful vegetable in America outside of immigrant communities. It is a fast growing (early maturing) vegetable which is best grown as a cool season crop for harvest in the spring and fall. It has very little discrimination, though, to where it is grown making it a common and ideal garden vegetable.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Green Kohlrabi. One
is easiest, three is harder.
Green Kohlrabi is available year round with a peak season during the summer months.
Current Facts
Kohlrabi is a member of the Brassica oleracee (crucifer) family. Though its name references relation to the turnip, which is a root vegetable, it is not a root vegetable. Members of the cruciferous family have stems and bulbs that grow and rest above ground. Kohlrabi, along with other cabbage members, is a cultigen that was bread from the wild cabbage plant.
Description/Taste
The swollen bulb of the kohlrabi plant is the part of this vegetable that is considered the most virtuous element of the plant. It is roughly rounded and somewhat heart shaped, its skin wrapping around itself in a circular motion with several thick stems that branch out into its edible leaves. Although the bulb's skin is pale green, its flesh is the color of ivory. The bulb is crisp, dense, succulent and similar in flavor to a turnip, with mild cabbage nuances. The leaves and stems are both succulent and tender. The ideal kohlrabi crop should be harvested with bulbs that are three inches or smaller in diameter.
Applications
Kohlrabi responds wonderfully to nearly all cooking methods. It can be shredded raw in slaws and salads, roasted or braised then pureed into soups, pickled, baked, or stir fried. Both the bulb and the greens make a delicious curry. Diced it makes a hearty addition to savory pies and casseroles.
Geography/History
Referencing its origins, kohlrabi is German, with no translation, literally kohl (cabbage) and (rabi) turnip. Although it has definitive Eastern European culinary origins and has a long culinary history in Asia, it has never been a largely purposeful vegetable in America outside of immigrant communities. It is a fast growing (early maturing) vegetable which is best grown as a cool season crop for harvest in the spring and fall. It has very little discrimination, though, to where it is grown making it a common and ideal garden vegetable.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Georges at the Cove | San Diego CA | 858-454-4244 |
Recipe Ideas
Recipes that include Green Kohlrabi. One
is easiest, three is harder.
