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Kohlrabi is not something you will find at most groceries stores and is foreign to most people except those who shop farmers’ markets or are lucky enough to be part of a farm share.  The greens can be eaten and added to most dishes.  Simply blanch them in salt water and add them to your kohlrabi recipe.  The kohlrabi needs to be peeled well, twice really.  There is an outer skin and a fibrous inner skin that once peeled will lead you to the crunchy, moist flesh.  Eaten raw with some salt is the best way to enjoy, but it also can be pickled, braised or added to risotto.