OCEANO, CALIFORNIA – At the 2015 PMA Foodservice Conference and Expo in Monterey Bay, Bejo Seeds, Inc. will showcase their proprietary jumbo Kohlrabi processed for a number of foodservice applications.
While kohlrabi dates back to mid-16th century Italy, it was popularized in Eastern European countries, especially Germany. The vegetable's name comes from the German words kohl (meaning "cabbage") and rübe ("turnip"). This healthy and delicious vegetable is part of the Brassica Oleracea family like Kale, Broccoli, and Cabbage. This vegetable group is highly nutritious and versatile. With high vitamin C and anti-oxidant content levels, Kohlrabi is perfectly aligned with current trends in foodservice.
Proprietary to Bejo Seeds, is the Giant Kossak variety of Kohlrabi. This unique variety is grown specifically for foodservice as it maintains a wonderful juicy crispness and retains its fresh texture as a large, efficient to process Kohlrabi that can be cut and served raw or cooked into prepared dishes.
A New Partnership
Through a new partnership with Farm Stand Fresh Foods, marketing and distributing company based in Mission Viejo, CA., Kohlrabi will soon be available to foodservice operations throughout the Western United States and Canada. Farm Stand Fresh Foods’ Founder, President and CEO, Chris Lindley shares, “Kohlrabi is a versatile and delicious vegetable that integrates seamlessly into many different dishes. This is the vegetable to take center stage as Chef’s like Dan Barber of Blue Hill at Stone Barns highlight the delicious flavors of Kohlrabi in a number of dishes.” Lindley continues, “We are very excited about making Kohlrabi available to Chefs and foodservice operations throughout the Western U.S. and British Columbia, Canada.”
Kohlrabi Making Culinary Trends
Recently named by Epicurious Magazine as “the vegetable to cook with right now,” Kohlrabi is making headlines across America as vegetable-focused cooking and plant-based diets are on trend. These days, in most restaurant kitchens the humble vegetable has taken center stage. “Kohlrabi is the one everyone’s obsessing over right now,” states Epicurious Magazine.[1]
At Dan Barber's fine-dining restaurant Blue Hill at Stone Barns, the kitchen serves "kohlrabi tacos" by slicing paper-thin pieces of raw kohlrabi to serve as the "tortillas," filling them with seared butterfish fillets and a variety of toppings: carrot "guacamole," sour cream, cured pork, and smoked salt. The kohlrabi brings a slight sweetness to the proceedings, adding a lightness and moisture that works well with the seafood.
And, in Los Angeles, chef Jeremy Fox makes a kohlrabi "mustard" at Rustic Canyon Winebar and Seasonal Kitchen. "We sweat down kohlrabi along with shallots and garlic in butter, then make a creamy pureé," says Fox. "Then we fold in some of our house made wholegrain mustard–it's almost like you get these little pops of caviar."
Supporters of the Culinary Institute of America, Bejo Seeds and Farm Stand Fresh Foods participated for the third year in a row at the Healthy flavors, Healthy Kids 2015 invitation only event. Full-time Instructor at the CIA and well-known Chef, Scott Samuel created recipes using Kohlrabi specifically for this event. Bejo seeds are involved and support many other programs such as the Healthy Kids Initiative, School Lunch Programs and Produce for Kids. They are also members of the Healthy Weight Foundation and PMA Eat Brighter Campaign.
Be sure to stop by Bejo Seeds, Inc. booth # 93 and enjoy sampling Kohlrabi for a number of different foodservice applications at the PMA Foodservice Conference and Expo.
[1] http://www.epicurious.com/ingredients/how-to-cook-with-kohlrabi-at-home-root-vegetables-jeremy-fox-article
Source: Bejo Seeds, Inc.
