Don't let this vegetable's weird, alien-like appearance intimidate you! Part bulb, part greens, Kohlrabi is like a cross between a radish, jicama, broccoli, and collard greens. It can be eaten raw or cooked and both the stem and leaves are also edible.
Also called German turnip, kohlrabi is a biennial vegetable commonly eaten in German-speaking countries and American states with large ancestral German populations such as Michigan and Minnesota.
Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white.
Storage & Preparation
Cut off the leaves, wrap them in a damp paper towel, and place in a plastic bag. The leaves can be refrigerated for three to four days. Store the kohlrabi head in your refrigerator's vegetable drawer for a week or more.
Tips on how to cut it up:
Brussels sprouts are so misunderstood: They've long been cast aside as a lame bitter vegetable hated by kids and adults alike. Now, they're finally getting their due with creative recipes that turn them into tiny slider buns, cheddar-loaded crostinis, and more.
Named after the Belgian city where they were first cultivated centuries ago, Brussels sprouts are actually native to the Mediterranean region. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 24 to 47 inches in height, maturing over several weeks from the lower to the upper part of the stalk.
While Brussels sprouts may look like baby cabbage, they are actually a vegetable variety of their own, but in the same family as cabbage-cruciferous vegetables. Like other cruciferous vegetables, Brussels sprouts are a great source of folate. They are loaded with fiber, vitamins A, K, C and low in calories.
Storage & Preparation
Do not wash or trim sprouts before refrigerating them. Yellow or wilted outer leaves may be removed before storage, however. Refrigerate Brussels sprouts in plastic bag up to 1 week.
Preparing Brussels sprouts for cooking begins with cutting the buds off the stalk and removing any surplus stem and loose surface leaves. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking or roasting. To ensure even cooking throughout, select buds of a similar size. Some cooks make a single cut or a cross in the center of the stem to allow the heat to penetrate the solid core so that it cooks as quickly as the leaves.
Brussels Sprout Hash
Brussels Sprouts with Pomegranate and Walnuts
Romanesco broccoli, also known as Roman cauliflower, Broccolo Romanesco, or simply Romanesco, is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal (you are totally allowed to nerd out on that).
When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.
Storage & Preparation
Keep unwashed Romanesco in a plastic zip-top bag in the fridge; you can chop it into florets, but rinse just prior to using. It'll start to lose quality after a week, we recommend cooking it within 2-3 days of receiving it (you'll probably be so excited to cook it that you won't want to wait, anyway!).
Source: Bon Appetit
Garlic and Lemon Roasted Romanesco
Get your kids in the kitchen (and away from the candy bowl) this month with some spooky new ways to make some of your favorite recipes. Most of what you need to recreate these Halloween treats is in our webstore. From ghostly pizza dough to mummy dogs and all the crudité to build a veggie skeleton, we have you covered*.
Check out our Pinterest holidays board for even more inspiration.
*Items available in the FreshFix webstore are in bold text.
Creepy Mini Halloween Pizzas
Make pizza night even more fun with creative and scary toppings. Use kitchen scissors to cut jack-o-lantern shapes out of pepperoni and bell peppers. Transform black olives into spiders or vampire hair. Cut mozzarella into strips and lay them out to look like mummy bandages.
Butternut Squash and Walnut Soup
Incorporate one of our favorite fall flavors - Butternut Squash - into this festive, kid-pleasing weeknight meal. You can make your own stock too with our Chicken Stock Bags from Erba Verde Farms and your vegetable scraps!
You'll need straws in various sizes to create the creepy eye balls for this super simple pasta dish from Spend with Pennies. Check out her edible eyeball how-to here.
This fun Halloween spin on the classic pigs in a blanket turns regular hot dogs into mummy hot dogs by wrapping them in pizza dough.
Skeleton and Brain Dip
Skip the sweet this Halloween and go for the savory with our Skeleton and Brain Dip. Our Skeleton and Brain Dip recipe includes hummus for the skeleton's brains and fresh veggies for the skeleton's limbs!