The Galia melon has a lightly netted golden yellow rind with a pale glacial green succulent flesh that has a signature spicy sweet flavor with tropical and perfumed aromatics.
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Inventory, 12 ct : 0
This item was last sold on : 05/08/13
Purple Kohlrabi is available year round.
There are several purple kohlrabi varieties growing in the marketplace, including Azur Star, Early Purple Vienna, Dyna, and Kolibri. Distingushing purple from green kohlrabi in appearance is only skin deep, as both have kohlrabi's trademark ivory white flesh. Although kohlrabi gives the impression that it is a root vegetable, being a member of the Brassica oleracee (crucifer) family, its edible bulbous section, stems and leaves grow above ground.
The swollen bulb of the purple 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. The bulb is crisp, dense, succulent and sweet, similar in flavor to a turnip, with slight cabbage nuances. The leaves and stems are both succulent and tender. Young, small bulbs that are three inches or smaller in diameter are the most ideal crop as they are the most delicate in flavor.
Purple kohlrabi's color is contained in the skin only, once peeled it reveals the same ivory flesh as it's more common green counterpart. 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.
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 cannot be considered a winter vegetable though as it will not survive a frost. It has very little discrimination, though, to where it is grown, making it a common and ideal garden vegetable.
Restaurants currently purchasing this product as an ingredient for their menu.
|Alchemy Restaurant||San Diego CA||619-255-0616|
|Golden Door||San Marcos CA||760-761-4142|
Recipes that include Purple Kohlrabi. One is easiest, three is harder.