Pick Your Own Kohlrabi: A Dutch Farm Adventure!

Forget tulips for a moment—there’s a quirky, alien-looking veggie waiting for you in the sandy fields of the Netherlands: kohlrabi! This bulbous, pale green (or purple!) member of the cabbage family is a crunchy, mild delight that tastes like a cross between a broccoli stem and a jicama. And the best part? You can harvest it yourself at several U-pick farms across the country, in May and June and again in September and October.

The Great Kohlrabi Hunt

Gather your friends or family, grab a basket, and head to a farm. The hunt is half the fun—kohlrabi bulbs grow above ground, so you’ll spot them peeking out like little alien spaceships. To pick, cut the stem just below the bulb with a sharp knife, leaving a few centimetres of stem attached. Aim for bulbs of 5–8 cm across—bigger ones can be woody, so leave the really small ones to grow. Don’t forget the young leaves; those are edible too! It’s a giggly, muddy-fingered affair, perfect for a sunny afternoon with the kids or a competitive (but friendly) picking race with your partner.

What to Do With Your Haul

Once home, marvel at your haul and store it unwashed in a perforated bag in the fridge: the bulbs keep one to two weeks, the leaves three to four days. Rinse just before use. The bulb is your star ingredient, but don’t toss the leaves—they’re peppery, a bit like kale. Here’s how to use it all:

  • Raw Snacking: Slice a raw kohlrabi into thin coins, sprinkle with a little sea salt and a squeeze of lemon. It’s the crunchiest healthy chip you’ll ever have.
  • Salad Star: Shred it raw into a slaw with carrot, apple, and a yogurt-dill dressing.
  • Leaf-y Greens: Sauté the leaves with garlic and butter for a quick side dish.
  • Soup Base: Dice the bulb and simmer it in a creamy potato-leek soup for extra body.

Two Cooking Recipes

  1. Kohlrabi “Fries” with Garlic Aioli
    Peel the kohlrabi and cut it into fry-shaped sticks. Toss with olive oil, salt, and a pinch of smoked paprika. Spread on a baking sheet and roast at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crispy on the edges. Serve with a quick aioli: mix ¼ cup mayo, 1 minced garlic clove, and a squeeze of lemon. These are lighter than potato fries, with a sweet, nutty finish.

  2. Kohlrabi & Apple Sauté
    Peel and dice 2 kohlrabi bulbs and 1 apple (any tart variety). Melt a tablespoon of butter in a skillet over medium heat. Add the kohlrabi and cook for 5 minutes, then add the apple, a splash of apple cider vinegar, and a sprinkle of thyme. Sauté for another 5 minutes until tender. Season with salt and pepper. This sweet-savory side pairs beautifully with pork chops or roasted chicken.