CSA Week 02

Week 2

Week 2 introduced kohlrabi into the mix. Try some of these ways to prepare this surprisingly versatile veggie!

These are baked and very healthy!

Kohlrabi Fries

Ready in 30 minutes; makes 1–2 servings


1 Kohlrabi
1.5 tbsp extra virgin olive oil (or melted coconut oil)
1/2 tsp cinnamon
1/2 tsp cumin
Salt and pepper to taste
Juice of 1/4 lemon


  1. Preheat oven to 375°
  2. Peel kohlrabi and cut into sticks
  3. In a bowl, mix oil and spices
  4. Add the kohlrabi sticks and toss until well coated
  5. Spread on a baking tray and sprinkle with salt and pepper (optional)
  6. Bake at 375 for 20–25 minutes or until golden brown, but not soggy

A great summer dish!

Sweet, Creamy Kohlrabi Slaw

Ready in 15 minutes; makes 8 servings


3 1/2 c. shredded/grated kohlrabi (around 2 medium)

2 c. cherry tomatoes, sliced in half (optional)
1 c. diced apple, peeled
1 tbsp. finely diced sweet onion
1/4 c. dried cranberries
3/4 c. walnuts, chopped (optional)
2 tbsp. organic apple cider vinegar
1/3 c. mayo, preferably homemade or organic
1 tsp. honey2 tbsp. sour cream
salt to taste (around 1/2 tsp.)


  1. Peel and shred the kohlrabi and place into large bowl.
  2. Add tomatoes, apple, cranberries, walnuts, and onions and toss with kohlrabi.
  3. In a separate bowl, mix the mayo, vinegar, honey, and sour cream.
  4. Add the cream mixture to the slaw mixture, stir to coat.
  5. Refrigerate for at least 2 hours for good flavor melding; overnight is best.
  6. Salt to taste as I find this to be a very personal preference.

The turnips and carrots sweeten up the kohlrabi perfectly!

Roasted Kohlrabi

Like chard, kohlrabi roasts easily and deliciously.

Ready in 40 minutes; makes 2–4 servings


2 kohlrabi

4 large carrots
4 turnips
1–2 tbsp olive oil
1 tsp sea salt
3 sprigs fresh thyme


  1. Preheat oven to 400°F; grease a baking sheet with 1 tbsp olive oil.
  2. Quarter turnips and kohlrabi; slice carrots in half lengthwise.
  3. Toss vegetables on prepared sheet with additional olive oil as needed; sprinkle sea salt.
  4. Roast for 20 minutes; sprinkle thyme sprigs.
  5. Roast an additional 10 minutes; add salt to taste.

From Noshtopia

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