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Kohlrabi, Green and Red (Aylmer, ON) - 2 Heads

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Kohlrabi is medium to large in size with a round, bulbous stem averaging 7-10 centimeters in diameter and long leafy greens growing directly from the stem. 

Green kohlrabi is high in vitamin C and is a good source of both fiber and potassium. The nutrient-dense stem also contains high amounts of phosphorus, magnesium, calcium, and iron.

Green kohlrabi is best suited for both raw and cooked applications such as frying, steaming, roasting, boiling, and sautéing. Before consuming, the tough outer layer of skin should be peeled or removed, and when raw, the stem can be shredded for slaws, salads, or fritters. The stem can also be sliced into chunks and added to soups, stews, roasts, and vegetable stir-fries, or it can be steamed and used in omelets, pasta dishes, risotto, empanadas, or calzones. In addition to steaming and boiling, Green kohlrabi can be baked, like home fries, braised and roasted, or stuffed with other vegetables and meat. The leaves are also edible and can be prepared steamed or sautéed, similarly to kale or collard greens. Green kohlrabi pairs well with mint, dill, eggplant, bok choy, mushrooms, carrots, potatoes, apples, avocado, pomegranate seeds, lentils, and hazelnuts.

The green leaves should be immediately removed, wrapped in a damp paper towel, and stored in a plastic bag in the refrigerator for 1-3 days. The bulbous stem will keep for several weeks when loosely stored in the crisper drawer of the refrigerator.
Reimer Family Farm (Aylmer, ON)

Kohlrabi Mashed Potatoes
Description
Discover a delightful twist on classic mashed potatoes with this Kohlrabi and Potato Mash. The blend of creamy potatoes and subtly sweet kohlrabi creates a perfect balance, enhanced by the rich flavor of browned butter and the crunch of toasted walnuts. This dish is topped with crispy thyme sprigs for an aromatic finish, making it an ideal side for any meal.

Ingredients
- 2 LB. Kohlrabi, peeled, then cut into 1 inch pieces
- 1 LB. White, Yellow, or Russet Potatoes
- 6 Tbsp Unsalted Butter
- ⅓ cup Heavy Cream
- ⅓ cup Walnuts
- 4 Thyme sprigs
- Pinch of Kosher Salt

Directions
1. Melt the butter in a small saucepan over medium heat. Toss in the walnuts and let them cook until the butter gets foamy and turns golden brown, about 5 minutes. Add the thyme sprigs and let them crisp up for about 30 seconds. Quickly transfer everything to a bowl, then scoop out the walnuts and give them a rough chop.

2. While the butter is doing its thing, fill a large pot with cold water and add the potatoes, making sure they’re covered by about an inch. Sprinkle in some salt and bring to a boil. Lower the heat and let the potatoes simmer until they’re super tender, about 10-12 minutes. Transfer the potatoes to a large bowl. Keep the water simmering and toss in the kohlrabi, cooking until they’re tender, about 12-14 minutes. Drain them and add them to the bowl with the potatoes.

3. Warm up the heavy cream in a small saucepan over medium heat, being careful not to overheat or burn.

4. Mash the potatoes and kohlrabi using a potato ricer or masher. Mix in the browned butter and warm cream, adding a pinch of salt to taste. Sprinkle the top with the chopped walnuts and crumbled fried thyme. Enjoy your tasty mash!

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