you’re looking for something more
intense, do the salt bake,” making a
crust of salt, water, and flour that keeps
the moisture in and allows you to steam
the vegetable. “If you’re looking for
something when you’re not sure about
liking kohlrabi, then you can poach and
add flavors that will balance out characteristics you don’t like,” he suggests.
The Black Sheep often has a poached
kohlrabi dish on the menu when the vegetable is in season. The Middle Eastern
spin is seasoned with turmeric to provide a nice yellow color and some sweetness. The veggie is paired with a spicy
green harissa, rich burnt orange sauce,
dukkah (a nut and spice mix), and sumac
yogurt. The preparation is visually stunning, as well as a great contrast of flavors
and textures, with the hearty kohlrabi
tying it altogether.
To get started with kohlrabi at home,
Nick Guy is an editor for Wirecutter and writes
Gedra advises eating it raw. “That’s its
purest form, obviously, so you’ll know if
you hate it or not,” he says. “It’s cheap
enough to play around with.”
Kohlrabi can be found at farmers mar-
kets, in CSA farm share-bags, and even
in local supermarkets from time to time.
for other publications.
“Kohlrabi is a ‘cole crop’,” says Emily
Porter Swarner, promotions/marketing
coordinator for Porter Farms in Elba.
That means it’s a member of the mustard
family and related to cabbage, broccoli,
cauliflower, and brussels sprouts. Steve
Gedra, chef and owner of The Black
Sheep, compared it to another close relative, the turnip, crossed with celery root
and a bit of radish. It may look like a
tuber, but the main “bulb” of the kohlrabi is actually the swollen stem. Common
color variants are similar to cabbage,
including light green and purple.
“We started growing kohlrabi about
What We Want/Kohlrabi
five years ago, mostly because it was
becoming popular,” says Porter Swar-
ner. “Our wholesale accounts were get-
ting requests for it, so we decided to give
it a try.” Kohlrabi is generally in season
around September. Porter Farms is able
to offer it in late summer and fall as it
“grows best in cool weather.”
As for their favorite preparations,
both Porter Swarner and Gedra say they
like to eat it raw. “I typically cut it up
like carrot sticks, and my eight-year-old
daughter will dip the sticks in hummus,”
says the former. “It also tastes great raw
in ‘kohl-slaw,’ like a typical cabbage slaw,
but the taste is sweeter.”
Gedra recommends, “If you want
refreshing, do a cold preparation. If
BY NICK GUY
Unless you’re the kind of person who likes to pick up the
“what is that?” produce at your local farmers market or you
have a CSA share, there’s a fair chance you haven’t come
across kohlrabi. The vegetable’s popularity has grown over the
past half decade, but it still lags behind more staple veggies
like peppers and beans and even en vogue greens such as kale.
That’s a shame, as it’s a tasty treat raw, and, with a little love,
something really special cooked.
Niagara Falls Culinary Institute; 28 Old Falls St.,
Niagara Falls; 210-2580
A fine dining establishment professionally managed but
manned by students; Savor is the highlight of any trip
to the beautiful Culinary Institute. Hours: lunch, Tu–Su,
11:30am–2pm; dinner, Tu–Su, 5–10pm. $$$
98 West Ave., Lockport; 433-9809
Extensive menu, outside patio, and a private dining room for
meetings and parties. Specialties include Black Angus cuts,
poultry, and seafood. Hours: lunch, M–Sa, 11am–4pm; dinner, M–Th, 4:30–9pm; F–Sa, 4:30–10pm. $$
Shango Bistro & Wine Bar
3260 Main St., Buffalo; 837-2326
A New Orleans-inspired bistro, Shango provides a lovely
dining experience. The wine bar also serves imported and
domestic craft beers. Hours: lunch, Tu–F, 11am–2:30pm;
dinner, M–Th, 5–10pm; F–Sa, 5–11pm; Sunday brunch,
2 Templeton Terr., Buffalo; 852-7337
This destination restaurant on the Erie Basin Marina has
spectacular views. Hours: Su–Th, 11am–11pm; F–Sa,
581 Delaware Ave., Buffalo; 885-1594
A handsome restaurant with Italian-inspired fare. Specialties include steak, scallops, veal chops, and more. Hours:
M–Sa, 5pm–close. $$$
Water Street Landing
115 S. Water St., Lewiston; 754-9200
Contemporary cuisine, casual bar, and expansive outdoor
dining all overlooking the Niagara River. Hours: lunch,
M–Su, 11:30am–3pm; dinner, M–Th, 4–10pm; F–Sa,
4–11pm; Su, 4–9pm. $$
(716) Club House
This sandwich truck is brought to you by the folks at (716)
Food & Sport.
@amys_truck; amysfoodtruck.com; facebook.com/
Amy’s Place, B-lo’s fave vegetarian restaurant, has taken
to the streets.
Chef’s on the Go!
@chefsbuffalo; facebook.com/chefsrestaurantofbuf-falo; ilovechefs.com/chefs-on-the-go
Serving it’s iconic dishes on four wheels, including their
famous spaghetti Parmesan, sandwiches, and more.
University of Buffalo’s very own food truck; find it on campus.
Big Suzie’s Little Bakery
@bigsuzies; bigsuzies.com; facebook.com/bigsuzies.com
Score some dessert on wheels from this little bakery with
a large name.
Center Street Smokehouse
@centerstsmoke; centerstreetsmokehouse.com; face-book.com/centerstreetsmokehouse.com
The Batavia restaurant known for its barbecue hits city
Buffalo’s one and only gourmet cheesecake dessert truck,
offering exclusive flavors made fresh from scratch.
Grilled cheese with a twist; Buffalo chicken, pesto, apple
& bacon, tomato soup, build your own mac n cheese, and
Every day, a new menu of sweet and savory crepes is
offered from this adorable little kitchen on wheels.
WNY’s only waffle food truck
Dirty Bird Chicken ‘n’ Waffles
Food Truck bringing you a variety of fresh gourmet sandwiches stuffed in between Belgian waffles!!
Flaming Fish, The
@flaminfishtruck; facebook.com/FlamingFish Truck
This food truck serves fried fish and shrimp in tacos, quesadillas, and sandwiches.
Frank Gourmet Hot Dogs
@findfranknow; findfranknow.com; facebook.com/
Frank carries a variety of high quality dogs topped with
fresh, housemade ingredients in exciting combinations.
Five styles of gourmet topped french fries including hand-cut, waffle, and sweet potato and more than 20 sauces,
seasonings, and toppings