tag:blogger.com,1999:blog-4297982013129573383.post4918898798874489178..comments2023-10-17T08:00:37.436-06:00Comments on Wide Open Spaces: Garden UpdateLesliehttp://www.blogger.com/profile/16647173815965627778noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4297982013129573383.post-90919918007988236162008-07-14T21:01:00.000-06:002008-07-14T21:01:00.000-06:00I ended up peeling and slicing the kohlrabi and st...I ended up peeling and slicing the kohlrabi and stirfrying it with some other garden vegies. It was delicious. I wish I had some more to try some other recipes.Lesliehttps://www.blogger.com/profile/00620154023840890332noreply@blogger.comtag:blogger.com,1999:blog-4297982013129573383.post-26045646456987009012008-07-02T08:24:00.000-06:002008-07-02T08:24:00.000-06:00I love hearing about your garden! Ours is coming ...I love hearing about your garden! Ours is coming along well - zucchini is at the same stage. We are trying to figure out when cauliflower is ready to be picked. I can't wait for tomatoes! I'm using lots of herbs - made homemade marinara last night with fresh basil & oregano - yum!<BR/><BR/>I remember eating kohlrabi raw. Here is what I found for you:<BR/><BR/>Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. <BR/><BR/>Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain. <BR/><BR/>If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.<BR/><BR/>Courtesy of: http://www.care2.com/greenliving/how-to-use-kohlrabi.htmlAlainahttps://www.blogger.com/profile/11572980494087728018noreply@blogger.com