Close Encounters of the Kohlrabi Kind
We interrupt your regularly scheduled meal planning with this developing story...
Written By: Laura DeFeo
BREAKING NEWS:
Reports began arriving earlier this week of strange pale green and purple spheres appearing throughout local gardens and farmers markets.
Witnesses are describing unidentified round objects with protruding leafy antennae, giving every appearance of an extraterrestrial lifeform quietly establishing itself among the cabbage.
We're coming to you live from the scene, where investigators have confirmed there is no cause for alarm.
After a thorough investigation, officials have now identified the visitor. We're pleased to report that this is no mean green veggie from outer space.
Meet... kohlrabi.
I’m told that this ambassador from the Brassica galaxy has, in fact, come in peace. Its only mission: "Take me to your kitchen."
Our field correspondents are reporting that “kohlrabi has the sweetness of cabbage, a crisp texture somewhere between an apple and a water chestnut, and a slight peppery note. Like a mild radish, but without the bite.”
When asked to describe the visitor, one eyewitness, who claims to have followed similar sightings, offered the following assessment: "If broccoli stems and cabbage had a particularly crunchy child, it would be a pretty close approximation to kohlrabi."
However, officials declined to comment on Brassica genealogy, noting only that family records remain inconclusive regarding the claim, "I am your father."
We are continuing to monitor the situation closely.
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This just in: Our investigation has taken another unexpected turn. Unlike turnips, radishes, or beets, the round part of kohlrabi grows entirely above the soil. It's actually an enlarged stem rather than a root. I’m told that this explains both its unusual appearance and its wonderfully crisp texture.
Late-breaking nutritional analysis also indicates that this vegetable brings with it some impressive credentials. One cup of raw kohlrabi contains just 36 calories, 5 grams of fiber, and high levels of vitamin C.
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Turning now to our Food Desk: “Despite its somewhat formidable appearance, we’ve found that kohlrabi is remarkably easy to prepare. Simply slice away the tough outer layer of the bulb, then enjoy the crisp interior raw or cooked. We’ve now tried shredding it raw into salads and slaws, as well as roasting, sautéeing, boiling, and even stuffing it with seasoned ground beef - all with delicious results. One of our more experimental cooks even sliced it thin and used it as a topping for a spring pesto pizza. And don't forget the greens - those are edible too!”
Our culinary correspondents offer the following recipe as an excellent summer side dish or topping for fish tacos:
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If you happen to encounter one of these curious visitors at the farm stand or in your CSA package in the coming weeks, it turns out that these are the vegetables you're looking for.
For DeFeo Family Farm News, I'm Laura DeFeo. Until next time... May the Fork Be With You.
