If you haven’t tried kohlrabi yet, let this be the week. It’s wildly underrated and one of our farm favourites.
This alien-looking veggie is super crisp, mildly sweet, and tastes like the love child of broccoli stems and apples. It’s incredible raw – think slaws, veggie platters, or sprinkled with lime and chili salt. Or try it roasted, stir-fried, or even mashed.
How to prepare:
– Trim off the leaves and peel the outer layer (it can be a bit tough).
– Slice into rounds or matchsticks for raw eating, or cube it for cooking.
Simple Kohlrabi Slaw Recipe:
1 large kohlrabi, peeled and grated
1 carrot, grated
1 tbsp lemon juice or apple cider vinegar
1 tbsp olive oil
Salt and pepper to taste
Optional: chopped parsley, a pinch of cumin, or a dollop of plain yogurt
Mix together and let sit for 10–15 minutes for the flavours to meld. Great on tacos, sandwiches, or as a crunchy summer side.