Kohlrabi
Kohlrabi often gets a bad rap as a "weird" vegetable, and while it does appear slightly alien, it's a wonderfully versatile veggie in the kitchen. Kohlrabi is delicious raw; it is sweet and crisp, apple-like (in a mild way), and is excellent shaved or grated in slaws, or sliced thin as a sandwich topping. You can chop it into sticks and dip into hummus, peanut butter or ranch, and it's a nice addition to spring salads cubed or julienned. And that's all without cooking it! If you enjoy roasted cabbage, you'll love roasted kohlrabi. When cooked, it has a nice mild cabbage flavor, but is much sweeter with a similar texture to roasted beets: not mushy. We grow kohlrabi in the spring and occasionally in the fall, but it’s not around for very long!
Storage Tips
Kohlrabi stores for quite a while under the proper storage conditions. If your kohlrabi arrives with leaves attached, trim the leaves and stems off the bulb and store the bulbs in a bag (an empty perforated salad bag would work perfectly!) or slightly breathable container for up to 3 weeks in your fridge. Use the leaves up quickly, as they're fairly delicate but completely edible, similar to collards. We occasionally send out kohlrabi that have already been trimmed. Any remaining attached stem portions may shrivel up, but the main bulb will store great. Make sure to peel your kohlrabi before using, as the outer skin can be bitter!
