Just because it’s winter doesn’t mean that our vegetable production is coming to a halt.
Because of low tunnels and our production house ‘Bertha’, our market garden that supplies the Market within Colonial Gardens and Colonial Kitchen will continue to produce all winter long!
The Colonial Kitchen staff made this delicious farm to table Kohlrabi Salad with the kohlrabi harvested in December!
There are so many health benefits from consuming kohlrabi, curious what those are? Check out those health benefits in this In Kansas City Magazine Feature of the dish.
Kohlrabi Salad Recipe:
Ingredients:
- 1 fresh kohlrabi (julienned)
- 6 ounces fresh carrots (julienned)
- 1 tablespoon chopped green onions
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 2 tablespoons grade A maple syrup
- 4 tablespoons canola or peanut oil
- Pinch of salt
- 1 cup fresh microgreens
Directions:
In a medium bowl, mix mustard, vinegar, maple syrup, and salt, and slowly whisk in canola oil. Toss this mixture with the kohlrabi and carrots. To serve, place ¼ cup of microgreens onto a plate, spoon mixture onto greens, and top with chopped green onions.
Curious to know more about the market garden and our growing practices? We offer tours of the garden and ‘Bertha’!
Contact us for details.