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Kohlrabi that can be served raw or cooked, like of its cabbage family cousins. (Boulder County Farmers Market / Courtesy Photo)
Kohlrabi that can be served raw or cooked, like of its cabbage family cousins. (Boulder County Farmers Market / Courtesy Photo)

By the Boulder County Farmers Market

We are in the midst of National Farmers Market Week. American farmers markets contribute more than $9 billion annually to the U.S. economy. We could list many reasons why you should support your local farmers and local farmers markets, but instead will ask you to do just two things.

First, make a date to go to your farmers market. Maybe it will be tonight in Boulder, where you will be greeted with live music and a beer garden. Maybe it will be on Saturday during the day in Boulder, Longmont or at Union Station in Denver. Those are all good choices.

Second, explore your favorite foods and favorite booths, but also save some space for something new and unexpected. If you see something unusual, buy it! Ask your local farmer how best to prepare it. (Their advice is the best.) Consider this new find your gateway vegetable: For many people, this may be kohlrabi.

It’s a humble vegetable, less picture-perfect than its relatives broccoli and cauliflower. (They are all in the cabbage family, and all can be consumed raw or cooked.) Sort of knobby-looking. Not smooth like a turnip, nor wildly hued like most beets. Trust us: It’s worth your time and high in antioxidants.

Raw, it remains slightly spicy, almost like a mild radish. Consider it shaved into a slaw with friendly fruits and vegetables like apple and green cabbage with a light vinaigrette and fresh mint. When it’s roasted, it’s sweet and tender and a stand-in for potato in a lot of recipes (with far fewer calories). Here we’re sharing a very simple recipe that is great year-round. Serve with grilled or broiled meat, or a hearty cold vegetable salad as the warm main-dish counterpart.

The recipe calls for Parmesan cheese, but if you’d like to make it vegan, skip the cheese and sprinkle the dish (after baking) with nutritional yeast, known as nooch. (If you’re not vegan, make it with the cheese and then make local farmers market popcorn later, liberally sprinkled with nooch. You’ll thank us.)

We offer curbside ordering year-round. Sign up for an account, and we’ll send you updates on Sunday morning for Boulder and Lafayette pickups. The windows for curbside are 1 p.m. Sunday-Tuesday for Boulder and Lafayette; and noon Tuesday-Thursday for Denver and Longmont.

The Boulder pickup is fun and friendly. Order your food by 1 p.m. Tuesday, then attend the beer garden Wednesday evening. Listen to the live music, enjoy your friends and family, meet with local farmers and find hidden treasures, and leave with your curbside order.

Roasted Kohlrabi with Parmesan

  • 4 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2  teaspoon salt
  • Pepper to taste
  • 1/2 cup grated Parmesan cheese


  • Preheat oven to 425 degrees.
  • Cut the kohlrabi into quarter-inch thick slices, then cut the slices in half. Combine olive oil, minced garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  • Bake in the preheated oven until browned. This will take about 15 to 20 minutes, but keep an eye on it, and flip the kohlrabi to keep from burning. Remove from the oven, and sprinkle with Parmesan cheese if using. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. If you skipped the cheese, sprinkle with nutritional yeast. Serve immediately.

If you make this recipe show us your photos! We’re on Instagram at @BCFM.

At the market this week

Kohlrabi, carrots and peaches. Beer garden on Wednesday nights starting at 4 p.m. in Boulder. So many tomatoes. We have ready-to-bake frozen goodies and comfort food. Browse the markets, and soak in the live music and friendships new and old. Check out our curbside offerings and stop by the markets. Fresh flowers and plants. Cucumbers and zucchini. Local cheeses in many varieties and mushrooms of several types and sizes. Pierogies in several flavors, farm-fresh eggs, tamales, pasta, spinach, potatoes, kombucha, green onions, local honey, granola, vegan ice cream. Radishes and tender greens. In-person markets are open in Longmont, Boulder and Denver every Saturday. Curbside available in Boulder, Longmont, Lafayette and Denver. Shop online at

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