Kohlrabi cooking demo to be held Sunday at Winter Market
Ryan Summerlin February 17, 2013
Most of you probably walk past the round, hard, green kohlrabi because you have no idea what to do with it.
Not anymore, because Sunday at the Edwards Winter Market, culinary student and Edwards Winter Market intern Andrew Cohen, along with Todd Rymer, head of CMC’s culinary program, will teach shoppers how to prepare kohlrabi three ways: braised with greens, sauteed with onion and spinach, and in a salad with fennel.
Demos take place at 11 a.m., noon and 1 p.m.
Also called German turnip, Kohlrabi’s taste and texture is similar to that of a broccoli stem or cabbage heart, but milder and sweeter. Kohlrabi can be eaten raw as well as cooked, as they are often prepared in Indian cuisine.
Get the ingredients to make an entire healthy meal at home – not just kohlrabi – at the Edwards Winter Market. Osage Gardens, a family owned and operated farm on the Colorado River in New Castle, grows year-round and specializes in organically grown culinary herbs and vegetables. Kaleb Walker, of Kaleb’s Katch, who founded the market, sells his catches from Bristol Bay, Alaska, at the market, including wild king and sockeye salmon. Jumpin’ Good Goat Dairy is here from Buena Vista selling several different kinds of goat cheese, including feta, ricotta and wine-soaked cheddar. Two ranchers – Colorado River Ranch and Roan Creek Ranch – will be present to sell grass-fed beef. And there;s much, much more.
And for dessert? Homemade fruit pies from Magpies or fresh greek pastries from JaJaBelles.
Other vendors sell prepared foods such as soups, breads, pasta and organic carrot cake – so come hungry, and stay for lunch. And to round out the offerings, there will also be some artisan, jewelry and craft vendors, too.
The market takes place inside Colorado Mountain College in Edwards every Sunday through March from 10 a.m. to 2 p.m. Drop-in vendors are being accepted. Contact Cassie Pence at cassandrapence@
gmail.com with questions.