The Full Plate CSA tries to change things up every week, offering a different variety of vegetables to choose from.
This week the standouts were frisee and kohlrabi. Frisee or curly endive is often known as chicory in the United States. It is a bitter tasting vegetable with narrow and curly green leaves. Rich in Vitamins A, K and fiber, it is regularly seen in salads. Don’t confuse the green frisee with the frisee technique. The first is a veggie, the latter refers to lightly wilting greens in oil. But, you could frisee the frisee.
Eaten Kohlrabi? Kohlrabi or knol-khol or cabbage turnip is a common vegetable in German speaking countries, as well as Kashmir and southern India. Fairly mild and sweet, it can be eaten either raw in a salad, or cooked. I often use it as a collard green or kale substitute.
Kohlrabi is a rich source of dietary fiber and minerals. It also contains health-promoting phytochemicals like asisothiocyanates, sulforaphane and indole-3-carbinol, minerals, zero cholesterol and negligible fat. What’s there not to like about this swollen tuber-like veggie?