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Kohlrabi is displayed on a table at the Rocky Mountain Fresh booth.
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Boulder County Farmers Markets

What’s happening this week

Boulder’s Wednesday market is finally opening today. Beat the heat by shopping in the evening. Also perfect for those in our community who escape to the mountains on the weekend.

In season now

This week stock up on arugula, artichokes, peaches, beets, beef, bison, broccoli, cabbage, carrots, chard, cheese, cherries, chicken, collard greens, cucumbers, eggs, English peas, fennel, green garlic, greenhouse tomatoes, honey, kale, kohlrabi, lamb, lettuce, pea shoots, pork, potatoes, microgreens, mushrooms, Romaine, scallions, spicy greens, spring onions, summer squash and turnips.

Lots of this, please

It’s right out of an episode of “Star Trek Voyager” — otherworldly green and purple kohlrabi.

The farmer says

This bizarre descendant of the wild cabbage is not only edible, it is incredibly tasty. In German, kohlrabi translates to “cabbage turnip.” While the turnip is a root vegetable, Kohlrabi’s bulb is actually the stem of the plant. The flavor and texture has been likened to a cross between cabbage and jicama. It has a surprisingly sweet, nutty flavor and is delicious raw or cooked (hardcore fans eat them like apples).

How to prepare

Enjoy the refreshing, sweet flesh raw. First, remove the leaves and stems. These parts are tender and if used right away can be chopped up raw in a salad or added to a stir fry. Cut the remaining bulb into slices, drizzle with olive oil, and add a dash of sea salt. Or, do as they do in Cyprus and top the slices with a squeeze of lemon and dash of salt. Thicker slices can be brushed with olive oil and put on the grill. These simple preparations make an excellent appetizer or alternative to a salad. Freshly shredded Kohlrabi will also add nuance in flavor to any slaw recipe.

How to store it

Remove leaves and stems. Wrap fresh bulb loosely in a paper or plastic bag and store in the refrigerator for up to four weeks.

Goes with

Kohlrabi pairs with apples, cabbage, carrots, celery root, broccoli, fennel, mushrooms and radishes.

Good to know

The in-season list represents a general overview of the week’s harvest, not every item that is being produced locally. Not all farms grow or have ready items on the list.

About the markets

Boulder Farmers Market

13th Street and Canyon Boulevard

8 a.m. to 2 p.m. Saturdays through Nov. 21

4 to 8 p.m. Wednesdays, opening today

Lafayette Farmers Market

400 Block of East Simpson Street

3 to 6 p.m. Thursdays through Sep. 24

preorder curbside pickup only at bcfm.org

Longmont Farmers Market

Boulder County Fairgrounds

8 a.m. to 1 p.m. Saturdays through Nov. 21

preorder curbside pickup also available on Sunday at bcfm.org

Union Station Farmers Market

Denver’s Union Station

9 a.m. to 2 p.m. Saturdays through Oct. 24

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