Look at these gorgeous purple kohlrabies! They match my purple kitchen table. If you are not familiar with kohlrabi, it may be the most intimidating vegetable to find in your CSA basket. No worries, if you want to know what kohlrabi is, how to prep it and what to do with it, I have the basics in this post, only one click away.
So, here’s what I plan on doing this week:
I’m making Cream of Kohlrabi Soup using the bulb and stems of the kohlrabi, using the general technique of the Cream of Anything Soup mother dish recipe.
The kohlrabi leaves will go in a Carolina Gumbo Z’herbs. The kale is also going in the gumbo. Understand that it’s bad luck to have an even number of greens in gumbo z’herbs, so I’d be tempted to use the arugula as well. But I have another thing in mind for the arugula. I’ll grab some chard from my garden to be the 3rd green in the gumbo. (Stay tuned for Links)
For the arugula, it’s strawberry season. My favorite spring salad combo is arugula, strawberries, chevre and almonds.
