DescriptionLanro Kohlrabi SeedsDAYS TO HARVEST 56SOWING Direct sow lanro kohlrabi seeds ~3-4″ apart 1/2″ deep. Thin to ~6″ apart (and eat thinnings!) OR Start indoors 3-4 weeks before last frost and transplant 6-8″ apart. Recommended to harden off 2-4 days before transplanting. Last planting should be around middle of July for fall harvest (zone 5B) (may require sowing in shade and transplanting)LIGHT PREFERENCE Partial to full sunSOIL REQUIREMENTS Well draining soil with high organic matter – fairly pH tolerantPLANT HEIGHT 12-14″ with greensPLANT SPACING ~6″ per plantHARDINESS ZONES Hardy. Can tolerate frost.HARVEST Slice below round bulb.USES & COOKING SUGGESTIONSThanks Sonja and Alex (a Couple Cooks) for this tasty Kohlrabi Fritter Recipe!2 kohlrabi1 carrot1 egg¼ teaspoon kosher salt¼ teaspoon cayenne½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)½ avocado¼ cup plain yogurt½ lemon¼ teaspoon kosher saltGreen onions (for garnish)Cut the leaves off the kohlrabi (you can saute them with garlic as a side dish!) and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).Serve fritters with avocado cream and sliced green onions.
