Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Recipe type: Entree
Cuisine: Asian

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.


Sauteed Kohlrabi with Scallions and Cream

Sauteed Kohlrabi with Scallions and Cream

This dish is scrumptious. Sumitted by CSA Member, Sarah Majewski. The butter is essential and compliments the veggies SO well! It makes a great side for 2-3 people.
  • 2 kohlrabi, diced into ¼ inch pieces
  • ½ bunch Radishes, thinly sliced
  • 2-4 scallions, thinly sliced
  • 3 Tbsp Butter
  • Leaves of edible greens (kale,radish, salad turnip,kohlrabi, etc) – rolled like a cigar and then finely sliced
  • 3 Tbsp Heavy cream
  • Salt and Pepper, to taste
  • Nutmeg, to taste (best if grated fresh!)

  1. Cook kohlrabi, radish and scallions in butter over medium-high heat until almost tender.
  2. Stir in edible greens, cook until wilted.
  3. Add heavy cream, and cook for a few seconds to reduce.
  4. Season with salt, pepper, and nutmeg.
  5. Serve with chicken, pork chops, or steak.


Marinated Kohlrabi

Marinated Kohlrabi

Marinated Kohlrabi

An oldie but a goodie…this is a recipe from the good ‘ole days. It can be refrigerated for a few days to develop flavor or it can be water bath canned for long term storage. If you love Kohlrabi, then you must try this!
  • Wash 2-3 Kohlrabi and trim fibrous parts off. Cut into sections of about eighths. Steam until they are tender but not so soft that they fall apart. A fork should go into it smoothly. In a hot sterile PINT jar, add:
  • ½ tsp. Salt
  • ½ heaping tsp. Garlic Powder
  • ½ heaping tsp. Oregano
  • A few twists of ground Black Pepper

  1. Pack in the kohlrabi just tight enough so you don’t squash it.
  2. Half of a small diced onion packed in is good.
  3. Pack kohlrabi just under first rim.
  4. Then add boiling vinegar up to ½” under first rim and add enough sunflower oil, leaving ¼” head space. They should be well covered.
  5. There are 2 options: Refrigerate overnight (eat within a week) or this can be water bath canned (20 min).


Kohlrabi Salad with Cilantro and Lime

Our simple, make-ahead Kohlrabi Salad with Cilantro and Lime is a great summer salad for cookouts, potlucks and picnics!

Kohlrabi Salad with Cilantro and Lime

  • 4 c kohlrabi, green and/or purple, cut into matchsticks
  • ¼ c chopped cilantro
  • ¼ c chopped spring onions
  • orange zest from one orange
  • lime zest from one lime
  • ¼ c olive oil
  • juice from 1 orange
  • juice from 1 lime
  • ¼ c honey
  • ½ t salt
  • ¼ t black pepper
  • 1 T apple cider vinegar

  1. Trim and peel kohlrabi. Kohlrabi has a thick skin, so you may have to peel twice to get through it. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making ¼ inch matchsticks. You can also use the grater attachement in your food processor to get the job done a little faster.
  2. Place the sliced kohlrabi in a large bowl with chopped cilantro, chopped spring oniongs, lime zest and orange zest.
  3. To make the vinaigrette: Squeeze the juice from one orange and one lime into a bowl, add the rest of the vinaigrette ingredients and whisk together.
  4. Toss with salad and refrigerate until serving. The salad is best in fact, if you let it sit in the fridge for at least an hour before serving, as it helps the flavors to come together. Garnish with additional zest and cilantro if you like. This is a great dish to make the night before and serve the next day!


Crunchy Summer Salad

Crunchy Summer Salad

  • 1 large cucumber, peeled lengthwise into stripes & seeds scraped out
  • 1 large fennel bulb, cut in half lengthwise & cored
  • 2 cups snow peas, stems snapped off
  • 1 bulb kohlrabi, peeled & cut in half
  • 1 Tbsp. white wine vinegar or lemon or lime juice
  • 1 Tbsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 2 scallions, finely chopped
  • 1 garlic scape, minced
  • 3 Tbsp. olive or Driftless sunflower oil
  • Salt & pepper to taste

  1. Bring a small stock pot filled with salted water to a boil.
  2. Cut cucumbers crosswise into ¼” slices & place in a mixing bowl.
  3. Cut fennel crosswise into ¼“ slices as well & place in a small bowl.
  4. Cut kohlrabi into ⅛” slices.
  5. Have a colander & bowl of ice water ready.
  6. Pour the fennel slices in the boiling water & blanch them for about 30 seconds & remove with a slotted spoon to the ice water. Repeat with the snow peas. Repeat with the kohlrabi.
  7. Let them all cool for a couple minutes & drain when totally cooled.
  8. Pour into mixing bowl with the cucumber.
  9. In a small bowl whisk together vinegar or juice & honey. Add cilantro, scallions, & garlic & slowly pour in oil while whisking vigorously to emulsify.
  10. Season to taste & toss in vegetables. Serve immediately or keep in fridge for a couple days.


Roasted Kohlrabi & Fingerling Potatoes w/Rosemary

Roasted Kohlrabi & Fingerling Potatoes w/Rosemary
Recipe type: Side Dish
Cuisine: American
Serves: 4

  • 1 kohlrabi, bulb peeled & cut into wedges, greens reserved & coarsely chopped
  • 1# fingerling potatoes, small ones left whole & large ones cut in half lengthwise
  • 2 Tbsp. Driftless sunflower or olive oil
  • Salt & pepper to taste
  • 1 Tbsp. green garlic, minced
  • 3 Tbsp. fresh rosemary leaves, coarsely chopped

  1. Heat oven to 400 degrees with a baking pan in it to preheat.
  2. Toss kohlrabi bulb wedges & fingerling potatoes in oil with salt & pepper.
  3. Pour onto heated baking pan & roast for 25-35 minutes.
  4. Stir occasionally, until vegetables are just soft & starting to brown.
  5. Stir in green garlic & rosemary & roast another few minutes.


Kohlrabi Potato Gratin

Kohlrabi Potato Gratin
Recipe type: Main Dish

  • 3-4 medium german butterball potatoes, whole, un-peeled
  • 2 medium kohlrabi bulbs, whole, peeled green leaves from the 2 kohlrabi bulbs, stems removed
  • 1 c. green garlic (white & green parts), rinsed well & coarsely chopped
  • 1 c. half & half (or ½ cup heavy whipping cream + ½ cup milk)
  • ⅔ cup shredded/crumbled cheese of choice (Parmesan or blue cheese are my favorites)
  • ½ tsp. each salt, pepper, & nutmeg
  • 2 Tbsp butter
  • ¼ c. bread crumbs

  1. Preheat oven to 350 degrees.
  2. In medium sauce pan with a lid, boil whole potatoes & peeled, whole kohlrabi bulbs for 7-8 minutes, until tender but not soft.
  3. Drain into a colander.
  4. Chiffonade de-stemmed kohlrabi leaves (make a pile of flat leaves, roll them up into a log, & slice thinly) & place in the potato/ kohlrabi pan with about an inch of water.
  5. Bring to boil with the lid & steam for about 2 minutes. Drain.
  6. Cut potatoes & kohlrabi bulbs in half the long way & slice thinly.
  7. Mix chopped green garlic, half & half, all but 3 Tbsp. of the cheese, salt, pepper, & nutmeg in a mixing bowl.
  8. Put butter in pan & place in the hot oven for a couple minutes.
  9. Remove & swirl the melted butter to coat. Put half of the potato & kohlrabi slices in the bottom of the pan, lying flat.
  10. Spoon ⅓ of the seasoned cream & cheese mixture.
  11. Top with the kohlrabi greens & another ⅓ of the cream mixture.
  12. Add the remaining potato & kohlrabi slices, topped with the remaining cream mix. Sprinkle top with bread crumbs, cover with tin foil, & bake for 20 minutes.
  13. Remove foil & bake for another 20 minutes, until brown on top & bubbly around the edges.
  14. Let sit for about 10 minutes before serving.


Southern Greens


Southern Greens
Recipe type: Side Dish

  • 6 c. mixed greens, coarsely chopped (kohlrabi, radish, turnip, mustard, collard greens, kale, etc.)
  • ½ onions, finely chopped &/or garlic, minced (green garlic & green onions work great!)
  • 1 Tbsp. canola or safflower oil
  • 1 c. chicken/veggie broth or water
  • Part of a ham hock, smoked turkey leg, or cured ham,OR 2 strips bacon, chopped OR liquid smoke + 2 Tbsp. butter
  • Salt & pepper to taste

  1. In large pot, sauté onions/garlic (& bacon, if using) in oil for 2 minutes.
  2. Add broth/water & slowly add greens until wilted.
  3. Add salt & pepper, ham/turkey if using, cover, & reduce heat to low.
  4. Simmer for 30 minutes, stirring occasionally.
  5. Take out meat if used, remove from bone, chop, & return to pot; otherwise add butter & liquid smoke.
  6. Save liquid for soup.
  7. Serve up greens with Southern fare like sweet potatoes, black eyed peas, & corn bread.

Kohlrabi Coleslaw with Paprika Dressing

Kohlrabi Coleslaw with Paprika Dressing
Recipe type: Salad

  • 3 tablespoons white wine vinegar
  • 1 tablespoon sweet Hungarian paprika
  • ½ cup Driftless Sunflower oil or olive oil
  • 2 teaspoons purchased cream-style white horseradish
  • ½ teaspoon sugar
  • 2 large kohlrabi bulbs, trimmed, peeled, cut into large pieces
  • 1 bunch of radishes.

  1. Combine vinegar and paprika in bowl.
  2. Whisk in oil.
  3. Mix in horseradish and sugar.
  4. Season with salt and pepper.
  5. With a cheese grater, grate kohlrabi and radish.
  6. Transfer vegetables to bowl.
  7. Thinly slice enough kohlrabi leaves to make 1 cup; add to bowl.
  8. Toss with dressing.
  9. Let stand at least 30 minutes before serving.


Spicy Kohlrabi Wedges with Lime and Chipotle

Our Spicy Kohlrabi Wedges with Lime and Chipotle make the perfect simple snack for a hot summer day! Check this one out if you’re looking for something quick, easy and totally tasty!

Spicy Kohlrabi Wedges with Lime and Chipotle
Recipe type: Snack
Prep time: 
Total time: 


  • 2 or 3 medium kohlrabi bulbs, peeled and cut into thin half-moons or wedges
  • 1 tsp. Driftless sunflower oil
  • Juice and zest from 1 medium lime
  • ⅛-1/4 tsp. ground chipotle powder (to taste)
  • Salt to taste

  1. Toss all ingredients together in a serving bowl & let sit for 10 minutes or so to meld flavors..