Kohlrabi, Be Sure It  Your Money Stays Locally and Is Is No Larger Than 2 1/2” in Diameter, Recirculated in Your Community

Selection Why Buy Local? When selecting kohlrabi, be sure it  Your money stays locally and is is no larger than 2 1/2” in diameter, recirculated in your community. with the greens still attached.  Fresh fruits and vegetables are The greens should be deep green more flavorful, more nutritious all over with no yellow spots. and keeps more of its vitamins and Yellow leaves are an indicator that minerals than processed foods. the kohlrabi is no longer fresh.  You are keeping farmers farming, which protects productive farmland from urban sprawl and being developed.  What you spend supports the family farms who are your neighbors.

Care and Storage  Always wash your hands for 20 seconds with warm water and soap before and after preparing produce.

 Wash all produce before eating, FOR MORE INFORMATION... cutting, or cooking. Contact your local Extension office:  Kohlrabi can be kept for up to a month in the refrigerator. Polk County UW-Extension  Drying produce with a clean 100 Polk County Plaza, Suite 190 cloth or paper towel will further Balsam Lake, WI 54810 help to reduce bacteria that may (715)485-8600 be present. http://polk.uwex.edu  Keep produce and meats away Kohlrabi from each other in the refrigerator. Originally developed by: Jennifer Blazek, UW Extension Polk County, Balsam Lake, WI; Colinabo http://polk.uwex.edu (June, 2014) Uses Try It! Kohlrabi is good steamed, Kohlrabi Sauté barbecued or stir-fried. It can also be used raw by chopping and INGREDIENTS putting into salads, or use grated or 4 Medium kohlrabi diced in a salad. 1 Tbsp. Butter or margarine Kohlrabi is porous and absorbs the 1 Tbsp. Olive oil flavor of your dressing for added 1 Garlic clove, finely flavor. chopped 1 Medium onion, chopped 1 Tbsp. Lemon juice 2 Tbsp. Fresh parsley, chopped 2 Tbsp. Sour cream Salt & freshly ground pepper Kohlrabi Sauté INSTRUCTIONS 1. Peel the tough outer skin from the Nutrition Facts kohlrabi, then coarsely grate the History & Fun Facts bulbs. “Kohlrabi” is a German word that  Fat free 2. In a skillet, heat butter and olive oil. was unchanged, Kohl means cabbage  Good source of Potassium Add garlic, onion and kohlrabi and and Rabi means turnip. Kohlrabi  Good source of Fiber sauté, stirring for 5 to 7 minutes was developed in Northern Europe until kohlrabi is tender crisp. a little before the 16th century.  Good source of Vitamin C Kohlrabi was first a cold-tender, 3. Stir in lemon juice and parsley, then non-heading plant with a thick season with salt and pepper to taste. succulent stem. Kohlrabi is now 4. Stir in sour cream, and serve hot. known as a hardy vegetable Yield: 4 servings developed in a cool climate. Kohlrabi was first grown in the

An EEO/AA employer, University of United States around 1806. Recipe Source: www.recipesource.com/ Wisconsin Extension provides equal Two main types are grown in the opportunities in employment and program- U.S,, white and purple. The white is ming, including Title IX and American with more popular although the purple is Disabilities (ADA) requirements more attractive. Primary Sources: University of Texas Extension; Photos found on Google Images