Kohlrabi, radishes

[shootingstar]

Look...I know I can (and I do) google on some cooking magazine recipe websites on the infinite ways how one can prepare each of these veggies, but I'm just curious what you do. After all some recipes, aren't even documented anywhere, things that we might make up.

Kohlrabi brings back mixed memories for me because my parents had a whole garden 90% of it full of kohlrabi. (8 ft. x 4ft. garden) It was one the rare veggies that grew and didn't succumb to beetles munching them up and didn't seem to require too much effort beyond weeding. Obviously parents weren't gardeners at heart and couldn't direct us how to help them so that we could have grown other veggies (except for tiny patch of green onions & water spinach).

So I know how to prepare kohlrabi, by slicing it thinly and stir-frying/braising it with sliced beef or chicken flavoured with of course abit of soy sauce, onion, ginger. I'm only using my mother's recipe, again unwritten. Or we used to have it braised in meat soup stock with noodles. I ate ALOT of kohlrabit as a kid/teen. Got tired of it. But it was cheap feeding for us..

Now, dearie buys a couple of these green beets and cooks the sliced pieces gently with a white sauce. It's lovely and served over egg noodles. He learned this recipe from his mother.

As for radishes, I just wash and eat them raw. Can't be bothered to put them in salad. I know more what to do with daikon compared to red radishes.

Thoughts?

[divingbiker]

The only way I've ever had kohlrabi was sliced thin and used as a vehicle for delivering hummus. Yum. Thanks for the reminder to buy some.

[BleeckerSt_Girl]

Oooh, I just bought some kohlrabi seeds today and hope to plant them at the end of July! I'd be interested in how others prepare them as well.

[shootingstar]

Divingbiker, so you eat the kohlrabi raw with hummus?? I've never eaten kohlrabi raw. Supposedly it's a small, young kohlrabi that is suitable for this.

Bleekerstgirl, just make sure you harvest your kohlrabi when the root part is small/medium sized. The big ones...are tough. You can taste it even if cooking slices for a long time.

Hoping for more people's ideas here on kohlrabi. Understand that one can eat the leafy tops too but I've never had the tops cooked ever. So we plan to try this next time we buy kohlrabi with tops left on.

[newfsmith]

I never ate cooked kohlrabi until I was an adult. My mother didn't like them and wouldn't grow them, but our cousins did. We always ate them sliced, raw, and with salt.

[smilingcat]

Kohlrabi? saw them at a farmers market today. Heard about them and don't know how to prepare them. Haven't the foggiest idea...

Raddishes on the other hand. I had a pretty good chuckle from a seed company.

under raddishes they had this entry

Minowase
60 days — The roots of this Japanese variety are large, three inches in diameter by one to two feet in length. They are white, very smooth, tender and not very pungent.

the other raddishes in the catagory are the regular small ones, one to two inches in diameter, or the white icicle which grows to about 5 inches. You can find white icicle in your local grocer sometimes.

Maybe for those who are not familiar with daikon might think this is a Franken food. GMO gone wild.

We are going to try growing chiogga variety of beets. Ought to be interesting. Yes its an heirloom variety with concentric circle of red and white interior.

Today we tried lemon cucumber. oddest looking cucumber but very tasty yet another heirloom variety.

[alpinerabbit]

shred them and serve with vinaigrette and chives as a refreshing salad.

[divingbiker]

Divingbiker, so you eat the kohlrabi raw with hummus?? I've never eaten kohlrabi raw. Supposedly it's a small, young kohlrabi that is suitable for this.

Yup. Never found a tough one. In WF, they're usually about 3 inches max.

[BleeckerSt_Girl]

We are going to try growing chiogga variety of beets. Ought to be interesting. Yes its an heirloom variety with concentric circle of red and white interior.

i bought some seeds of those yesterday, to sow in a few weeks for Fall. I got to see them 'in action' at the Farmer's market last week. Beautiful.

shred them and serve with vinaigrette and chives as a refreshing salad.

That sounds good!