Sunday, September 21, 2014
Inquirer Daily News

Kohlrabi - huh?

Isn't this a beautiful thing? Kohlrabi. Not exactly a household word. Never had it, never bought it, but a friend - whom I call "veggie guru" - gave me some seedlings and they have really taken off. Kohlrabi is German for turnip, which explains why it's often referred to as a "cabbage turnip." Looks like a Sputnik. Kinda weird. But I love the smokey purple color and the stalks coming out and just had to take its raindrop-covered picture. I'm told it tastes like peeled broccoli stalks and is good eaten raw. Tonight we're going to stir-fry the bulb and the greens - the bulb is actually considered an enlarged part of the stalk - with some crunchy brown rice another friend gave us. She had, oh, about 20 pounds in the cellar, leftover from a big party. So tonight we're on the dole. A delicious dole, compliments of the vegetable garden - and a few good friends!

Kohlrabi - huh?

Rosa 'All Ablaze' blazes cherry red in Burke Brothers' Tuscany exhibit, accenting classic Italian elements with bright flowers. (Ron Tarver / Staff photographer)
Rosa 'All Ablaze' blazes cherry red in Burke Brothers' Tuscany exhibit, accenting classic Italian elements with bright flowers. (Ron Tarver / Staff photographer)

Isn't this a beautiful thing? Kohlrabi. Not exactly a household word. Never had it, never bought it, but a friend - whom I call "veggie guru" - gave me some seedlings and they have really taken off. Kohlrabi is German for turnip, which explains why it's often referred to as a "cabbage turnip." Looks like a Sputnik. Kinda weird. But I love the smokey purple color and the stalks coming out and just had to take its raindrop-covered picture. I'm told it tastes like peeled broccoli stalks and is good eaten raw. Tonight we're going to stir-fry the bulb and the greens - the bulb is actually considered an enlarged part of the stalk - with some crunchy brown rice another friend gave us. She had, oh, about 20 pounds in the cellar, leftover from a big party. So tonight we're on the dole. A delicious dole, compliments of the vegetable garden - and a few good friends!

About this blog
Ginny Smith, a Philadelphia native, joined the Inquirer at 1985. After stints as both reporter and editor in the city and suburbs, she’s been happily writing – and learning - about gardening full time since 2006. She’s won two silver medals of achievement from the national Garden Writers Association and in 2011, Bartram’s Garden honored her with its Green Exemplar award for her stories about “the region’s deeply rooted horticultural history, cultural attractions and bountiful gardens.” She plays in her own – mostly - bountiful garden in East Falls. Reach Virginia A. at vsmith@phillynews.com .

Virginia A. Smith Inquirer Staff Writer
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