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Voracious this year is celebrating our local farmers markets with a series of poems extolling what's newly ripe and ready for sale . Each week

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Taking Another Look at Kohlrabi

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Voracious this year is celebrating our local farmers markets with a series of poems extolling what's newly ripe and ready for sale. Each week during market season, we'll run a poem from a local poet who's found inspiration in the region's bounty. And should you find yourself feeling similarly inspired after reading their odes to romaine lettuce, nectarines, pea vines and gooseberries, the Neighborhood Farmers Market Alliance has provided us with recipes featuring each of the edible muses.

Poets who've contributed to our Producing Poetry series this summer have taken inspiration from brightly-colored vegetables and fruits so pretty they might be used as tabletop decorations. Compared to those edibles, kohlrabi isn't exactly a looker: It's swollen and stout.

But there's plenty to like about kohlrabi if you're hungry. The entire plant is edible, and it can be eaten raw or cooked. Its taste has been liked to broccoli stems, and it's often juicy as an apple when first picked. It's not quite so sweet, though, which is why today's recipe calls for trimmed carrots and a tablespoon of honey.

Our kohlrabi poet is Kate Lebo, who has previously written about rhubarb, green garlic, apriums and marionberries.

Kohlrabi

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thebittenword.com
Kohlrabi slaw
Raw Kohlrabi, Beet and Carrot Salad

from A Veggie Venture

1 generous pound total of beets, carrots and kohlrabi, trimmed

1 T olive oil

1 T honey

Zest and juice of a lemon

Fresh dill, chopped

Few drops hot sauce

Peel and grate or julienne the beet and kohlrabi. Scrub and grate or julienne the carrot. Combine the grated vegetables with the rest of the ingredients - mix well to meld all flavors.

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