How to tempt me to try kohlrabi
March 13, 2012 @ 6:48 pm | Filed under: Links
“It’s light, sweet, and crisp-crunchy, with just a frill of cabbage flavor for interest, like an apple that put on cabbage’s hat at a party to delight everyone with the effect. “
—the inimitable Mother Bird
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12 Reponses | Comments Feed
Shonda says:
Hey, I know her! In real life, even! Haha
On March 13, 2012 at 7:11 pm
Melissa H says:
I grew up in Escondido (near you, no?) and my dad grew kohlrabi every year. We always ate it cooked but just recently I tried it raw and it’s even better. In fact I just got some kohlrabi seeds from my dad over the weekend to try growing it in Northern California. Good luck with it!
On March 13, 2012 at 8:49 pm
Rebeca Lombard says:
Hi Melissa,
I saw your books and thought they were lovely! My husband is a children’s music educator and is just releasing his first children’s album about a Hippo called Hugo, who travels around the world meeting other friends from everywhere!
It’s a fun project that will help kids to learn more about different culture, countries, animals and have lots of fun! Thought you’d like to check it out.
http://www.largemouthfrogproductions.wordpress.com
Have a great day!
Rebeca.
On March 14, 2012 at 12:39 am
tanita says:
I’ve never eaten it cooked, but oh, I second the partying apple in a cabbage hat. SUCH GOOD STUFF.
On March 14, 2012 at 1:41 am
Rebecca says:
My ten-year-old son LOVES kohlrabi (raw). I peel it, slice it into sticks, and shout it out; he’s there in 2 seconds flat — and eats the whole thing. 🙂
On March 14, 2012 at 4:24 am
Ellie says:
I grew up in the country and we would eat it raw and fresh from the graden. Rhubarb too. Those were our favorites to just go and pluck when we were playing outside and peckish. (i am now thinking that we must have consumed a certain amount of dirt, too)
On March 14, 2012 at 5:12 am
tanita says:
I am embarrasingly enthusiastic about kohlrabi… as evinced here and here and here.
If you needed any recipes, you’re set. ☺
On March 14, 2012 at 5:48 am
Erin says:
Can I second (third, fourth…) something that I said in the first place? Yes! Try kohlrabi! If it doesn’t inspire you to lush metaphors, nothing else can.
I am, by the way, an avid lurker here, enjoying my moments spent looking in on your happy family while you succeed at so many of the things I do/hope to do/wish I could do/hope we’re succeeding at too. So thanks for giving me that, and how fun to see my name up on your site!
On March 14, 2012 at 6:05 am
Melissa Wiley says:
Ahhh, see, this is what I love about blogging. You say “I’m thinking about this” and wake up next morning to recipes. 🙂 Thanks, T.
Ellie, peas and cherry tomatoes have always been our pick-and-nibble choices. But this year I didn’t plant any peas; not sure why! And now I’ve just up all my space. It’s quite a tiny garden corner and I’ve rather overfilled it. I did plant field peas, mmm.
Shonda, how fun that you know Mother Bird!
On March 14, 2012 at 6:07 am
Melissa Wiley says:
Erin! Your comment came in while I was writing the others! How lovely to see you here! Your blog is one of my favorite daily visits. Your garden pictures are positively inspiring—and your baby trees—and the trails—and the occasional heartmelting note from a child. I’m grinning at your comment; it seems we are a Mutual Inspiration Society. 🙂
On March 14, 2012 at 6:13 am
Kristen says:
We are learning all sorts of new vegetable interests as we begin trying to live more sustainably. I recently discovered brussel sprouts are actually good! Who would’ve thought. 🙂
I just discovered your blog, and we will look forward to checking out your books!
On March 14, 2012 at 7:46 pm
Joanna says:
Whenever we go to Bavaria, the hotel we stay in serves us a fantastic kohl-rabi soup, very light and creamy and slightly lemony, with a blob of whipped cream floated on top and tender julienne strip of kohlrabi in it.
Brussel sprouts? I don’t like them but they’re just about edible shredded and stir-fried with ginger.
Favourite brassica? Cavolo nero shredded and stir fried/steamed briefly with olive oil, garlic and pancetta.
On March 21, 2012 at 1:33 am