Kohlrabi and Turnips

Hannah was still smiling after transplanting beans and edamame (and winter squash, summer squash, cucumbers, lettuce, dandelion, basil, eggplant, okra, corn) during another soggy week. Camera person could have requested it.

The rainy, gloomy weather has slowed down some veggies, but others, including turnips and kohlrabi are thriving - so, what do you do with them? These 2 veggies are asked about by members as much as any we receive. Both are in the brassica family - the same as broccoli - and have the same high level of vitamins and antioxidants.

They keep best if the tops are removed and stored separate from the bottom. See last week's newsletter for things you can do with the greens - don't throw them away! Both turnips and kohlrabi store well in the fridge.

Both the turnips and kohlrabi are yummy raw and cooked. I often use the turnips instead of radishes in salads and both are great as part of a crudite platter with your favorite dip. A favorite of mine, Radishes with Goat Cheese Dip is on this site.

Grate kohlrabi into your salads or use for cole slaw. Try the Kohlrabi Slaw recipe for something different.

So, how about cooking? Veggies in this family become mild and almost nutty tasting when cooked. Both veggies are tasty when simply sauteed until tender in a little butter or oil - add fresh herbs, salt and pepper near the end of cooking. Both are also great when used as ingredients in stir fries, or cut into cubes and added to soups and stews. One very tasty option for turnips is the Asian Turnips with Miso on this site. It demonstrates how to use the veggie and greens in one delicious dish.