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Harvest Kohlrabi
Farm Recipe:
Kohlrabi Slaw
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Ingredients:
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2 kohlrabi bulbs, peeled and grated
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1 carrot, grated
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1/4 cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar
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Salt and pepper to taste
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Fresh parsley, chopped (optional)
Instructions:
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In a large bowl, combine the grated kohlrabi and carrot.
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In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
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Pour the dressing over the kohlrabi and carrot mixture and toss until well coated.
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Garnish with fresh parsley if desired.
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Serve chilled as a refreshing side dish.
When is it "pick-perfect"?
Kohlrabi is ready to harvest when the bulb reaches 2-3 inches in diameter, usually around 6-8 weeks after planting. The bulb should feel firm and crisp.
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How to Harvest:
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Use a sharp knife to cut the stem about 1 inch above the bulb.
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Wash the bulb thoroughly to remove any dirt.
Storage:
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Kohlrabi bulbs can be stored in the refrigerator for up to 2 weeks. Remove the leaves before storing to prolong freshness.
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Store the leaves separately in a plastic bag in the refrigerator and use them within a few days, as they wilt quickly.