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If ever there was such a maligned, misunderstood vegetable, next to kale and turnips, kohlrabi is it! The fact that it looks like something from outer space doesn't help. Kohlrabi is in the same family as broccoli and is actually a cross between broccoli and turnips. It resembles a root vegetable, but actually the edible globe is the modified swollen stem. The edible leaves jut from the globe portion of the kohlrabi like sparse hairs on a head, giving this vegetable its distinctive look. We grow kohlrabi in the fall when cooler temperatures sweeten its flavor.

Storage Info:

  • Store kohlrabi globe and leaves separately. The globe will last for 1 month refrigerated in a plastic bag. Wrap leaves in a damp towel or place in a plastic bag and keep in hydrator drawer of fridge. 
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Whipped Kohlrabi & Potatoes (from Farmer John’s Cookbook):  You can't go wrong with this combination. It places your mashed potatoes in a different league than grandma’s - but makes them just as great!

1 pound potatoes (about 4)
1 pound kohlrabi (about 2)
3-4 T butter
1/4-1/2 cup milk or cream, depending on how rich and creamy you like it
1/2 tsp salt plus more to taste
freshly ground pepper

Peel potatoes and kohlrabi, then boil until tender (20-35 minutes). Drain, reserving 1/2 cup of the liquid. Mash them together in a large bowl. Add butter and cream or milk to the mash and mix in. Add 1/2 tsp salt and pepper to taste and mix until fully combined and smooth. Add another 1/4 cup of milk or cream for more rich creaminess, if desired. If you want a smoother texture, slowly stir in the reserved cooking water until it reaches the desired consistency. More salt and pepper to taste.


Kohlrabi Hash Browns (from Farmer John’s Cookbook)

2 kohlrabi (about 1 pound), peeled
2 eggs, lightly beaten
1 small onion, chopped
2 T dried bread crumbs
1 tsp salt
1/2 tsp dried red pepper flakes
freshly ground pepper
2 T olive oil
2 T butter
plain yogurt or sour cream

Grate the kohlrabi and wrap it in a dish towel. Squeeze out excess moisture. Combine eggs, onion, bread crumbs, salt and pepper and add in kohlrabi. Heat the oil and butter in skillet. Add the kohlrabi and press down firmly. Do not stir. Carefully, flip the kohlrabi with the spatula, press down firmly with the spatula again and brown for another 5-7 minutes. Serve with yogurt or sour cream.


Kohl-Slaw (from Asparagus to Zucchini)

4-6 medium sized kohlrabi, peeled and grated
1 cup finely shredded cabbage
1 small onion, or bunch of green onions, diced
1 apple, cored and diced
1/2 cup grated carrots
2 tsp olive oil
1/4 cup apple cider

Combine all ingredients in large bowl and toss. Cover and refrigerate a few hours to blend flavors. Toss before serving.


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Three Rivers Community Farm         
Elsah, Illinois         


mailing address:
P.O. Box 122
Elsah, IL 62028 


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