Colorful Cauliflower and other Cole Crops
Cheddar and Purple Cauliflower accompanied by kohlrabi and a few white radishes
The cole crops continue to arrive in the kitchen (aka Harvest Management Headquarters).
The Gardener has provided an abundance of kale, broccoli, cauliflower, kohlrabi, and collard greens. Just this week I blanched and froze broccoli florets, sauteed kale with garlic and olive oil, added shredded kale to chicken soup, tossed a few cauliflower florets into a can of Progresso vegetable soup (two days in a row), and sprinkled chopped cauliflower into the daily salad. The collard greens were blanched and frozen a week or two ago, and we’re on break from kohlrabi at the moment (although it is awesome in a salad).
I’m told the cabbage harvest will soon begin. In the meantime, let’s all carry on with blanching, freezing, sauteing, adding, tossing, and sprinkling.
Save the Harvest 
How beautiful! We have broccoli, which I’ve been enjoying chopped and sprinkled over a bed of arugula, drizzled with olive oil and seasoned with crushed salt and pepper. Still waiting to see if the cabbage will head and the cauliflower will flower. In my zeal to get as much into the available space as possible, I may have planted them a little too close or they may have gone in a little too late.
How do you use kohlrabi in a salad?
Drizzled olive oil and crushed salt and pepper serve as the royalty of seasonings, Yum.
Kohlrabi in salads – I peel iti and dice into 1/2″ chunks. I’ve also made kohlrabi slaw – just grate it coarsely and add your usual slaw dressing.