Recipes for this week’s share!

Here are some recipes pulled together by our lovely Brooklyn CSA Co-Coordinator SARAH to help you get creative with your veggies!

This week’s share:

  • one bunch D’Avignon (French Breakfast) Radishes
  • one bunch Broccolini
  • one bag Arugula
  • one bunch Red Kohlrabi
  • one bunch Peppercress (spicy herb with a sweet kick, hard to explain without trying!)
  • one head lettuce- Green Pablo


how to eat?
excerpted from this website where you can read more about the origins, nutritiousness and deliciousness of kohlrabi


  • Remove the stems by pulling or cutting them off the kohlrabi globe. Stems and leaves can be chopped and included in a tossed salad. Their flavor is mild and takes well to salad dressing. If the kohlrabi is small, there is no need to peel it, however you may want to cut off the tough base end. If you’ve purchased large kohlrabi, peel it and slice off the tough woody base before slicing or dicing.
  • Slice or cut into julienne and include on a relish tray with dips.
  • Coarsely grate kohlrabi into a tossed salad. Because it is mild, succulent and porous, it absorbs the flavor of a mild or pungent salad dressing quite well.
  • Dice kohlrabi and combine with your favorite vegetables and dressing for a chopped salad with delightful crispness.
  • Slice kohlrabi, wrap in plastic, and pack in your brown bag lunch for a crunchy snack.
  • Chop and include as one of the ingredients in a raw soup. (see soup recipe below)

Slice kohlrabi or cut into bite-sized pieces and put into a saucepan with 1/2 inch (1 cm) of water. Add a dash of salt, cover and bring to a boil over high heat. Turn heat down to low and steam for 5 to 7 minutes. Leaves can be steamed lightly just as you would do spinach.

Slice or chop kohlrabi and toss in a bowl with a little extra virgin olive oil. Sprinkle with a dash of salt, and wrap in aluminum foil (shiny side inside). Place on the grill and cook for about 10 to 12 minutes.


Dice or chop into bite-size pieces and stir fry 5 to 7 minutes in a little extra virgin olive oil with a clove or two of minced garlic and a dash of salt.

if you’re looking for something a little more complicated, try this soup!

Kohlrabi Vegetable Soup
Serves 5

1 Tbsp olive oil
1 large clove garlic, chopped
1 medium onion, diced
1 medium carrot, peeled and thinly sliced into rounds
2 celery stalks, thinly sliced
32 oz low-sodium vegetable broth
1/2 cup shredded red cabbage
2 kohlrabi bulbs, peeled and diced
4 to 6 kohlrabi leaves, coarsely chopped
2 Tbsp chopped fresh parsley

In a large pot, heat oil over medium heat. Add garlic, onion, carrot and celery, stirring occasionally until vegetables are tender, 8 to 10 minutes.

Add broth, cabbage and kohlrabi bulbs and bring to a boil

Reduce heat and simmer, stirring occasionally, for 20 to 25 minutes, until vegetables are fully cooked. Add kohlrabi leaves and parsley and cook until heated through.

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