Cooking with vegetables can be a challenge for many people. It can be intimidating to try to cook something that you have never even seen before like kohlrabi. This time of year it can be so fun though and easy to fill a pan with some oil, salt, garlic and whatever you can find in sight. Here on the farm I tend to go out in the fields and check on how things are growing and then I usually bring whatever I checked in to the kitchen and deem it dinner. It does not really matter what it is, radishes, tiny carrots that are not yet really big enough to have pulled out of theground, a few signs of the first eggplants, a taste of the first tomatoes. Those are all things that I have hauled in to the kitchen this week and chopped into the same pan and called it lunch or dinner. Cooking with new and foreign vegetables can be hit or miss. I am not saying that this always goes well. Sometimes I have to ask myself why I thought it was a good idea to add those kohlrabi greens and proceed to burn them but it is all part of the process. Another tip that I have heard from some is to utilize a juicer if you have one (or go out and get one) it is a super healthy way to consume a lot of vegetables and at the end of the week you can juice what you have left over in your share. That is just one tip, there are tons of ways to utilize vegetables and sneak them into your diet more and more. Take a risk and try experimenting with your produce and you may be pleasantly surprised. Most importantly don’t be afraid to mess up a little bit. Happy Cooking!
Margaret and Kevin
Roasted Kohlrabi with Parmesan Cheese
3 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese
Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half.
Combine olive oil, garlic, salt and pepper in a large bowl.
Toss kohlrabi slices in the olive oil mixture to coat.
Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.
Remove from oven and sprinkle with Parmesan cheese.
Return to the oven to allow the Parmesan cheese to brown, about 5 minutes.