At BC Farm Fresh this vegetable is often the subject of many jokes; we’re fascinated by its strange looks. In apology to the jokes we’ve made at the expense of kohlrabis; today’s blog will feature this great vegetable. And we’ll try to limit kohlrabi jokes! (Sorry one more; don’t you think it looks like a cross between an octopus and an UFO?)
The name comes from the German word kohl meaning cabbage and the Swiss German word rübe/rabi meaning turnip. It’s a member of the brassica family; yes another one of those wonder nutrient and antioxidant rich vegetables like cabbage, kale, Brussels sprouts, broccoli and cauliflower.
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. We’ve often found a young plant can be as crisp and juicy as an apple, although less sweet. If you love crunch, this is a great vegetable to add to a salad. In fact, fresh in a salad is our favorite was to enjoy this vegetable.
A kohlrabi has two distinct fibrous layers that do not soften appreciably when cooked. Peel these layers away prior to cooking or eating raw.
As mentioned, it’s a nutrient power house! It has only 27 calories per 100 grams, a negligible amount of fat, and zero cholesterol. It provides 62 mg of vitamin-C per 100 gram weight; about 102% of RDA. It especially contains good amounts of many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc.
So what if it looks like it might fly out of your grocery bag or climb up the kitchen wall.
The Farm Fresh Reference Guide is produced by the Fraser Valley Farm Direct Marketing Association in cooperation with the BC Ministry of Agriculture.
For information on participating in the 2015– 2016 Farm Fresh Reference Guide or bcfarmfresh.com, contact us at:
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