I’m still really excited about our CSA. Can you tell? This week’s share (from L to R) included broccoli, bibb lettuce, cilantro, kohlrabi, Chioggia beets, and Swiss chard. Along the top are Romaine lettuce, red leaf lettuce, and Asian turnips.
Kohlrabi? What the heck is that? Kohlrabi is part of the cabbage family, but the globe of it looks more like a crazy turnip variety. People use the leaves of the plant, but hubs and I weren’t crazy about the flavor. The globe has a fairly mild, sweet flavor with a tiny bit of kick to it. When sliced, it looked a little like a granny smith apple. Honestly, I was skeptical. A lot of people eat it raw, but I didn’t see the appeal, so I decided to roast it with olive oil, salt, and pepper. Roasted, this stuff was like crack. I couldn’t get enough! I don’t even know how to describe its wonderfulness, but I highly recommend trying it.
Shannon Wheel, RD, CPT 
I’ve always heard of kohlrabi being cooked mostly for its greens (my mom LOVES it). I never even thought of eating the bulb part of it — sounds delicious!
It’s kinda like how I love broccoli, but I almost love broccoli stalks peeled, sliced, with a little salt and pepper better than the broccoli florets, even though most people throw out the stalks.
Hmmm, I need to start thinking a bit more creatively about what parts of plants I want to eat (except for rhubarb – those leaves be poison!).