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Friday, May 29, 2009

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!

 

Posted by virginia smith @ 10:28 AM  Permalink | 1 comment
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  • 0 like this / 0 don't   •   Posted 3:02 PM, 05/29/2009
    Better eaten raw with a dash of salt...more like a radish with cabbage overtones.
    gregeprice


1 comments
About Virginia A. Smith
Ginny Smith, a Philadelphia native, worked as a reporter at newspapers in New York, Connecticut and Ohio – with six short months at the end of the Bulletin tossed in – before returning to Philadelphia in 1985 to join the Inquirer. Her favorite beats here have included Center City, roving around Pennsylvania (and getting paid for it!) and alternative medicine. She’s also been City Editor and Pennsylvania Editor. Ginny has been happily writing – and learning - about gardening fulltime 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.”