Kohlrabi

Kohlrabi is a spaceship-shaped cultivar of the cabbage plant, an appearance created by a swollen stem with leaves and stems radiating off it. The name comes from kohl (German "kale") and rube/rapi (Swiss German "turnip") which it resembles. While the leaves and thin stems are edible, the roundish above-ground "bulb" are the part for which it's grown - it tastes just like a tender, sweet broccoli stem or cabbage core with a crunchy, light texture. It's high in fiber, potassium and vitamin C. This cool weather crop is available in spring and fall and has green and purple varieties.

To store, remove leaf stems and put unwashed kohlrabi in an unsealed plastic bag in the fridge. It should last a few weeks. It's easy to use - very small kohlrabi does not require peeling, but if the bulb is larger than a tennis ball, use a sharp knife to cut off the outside layer completely. It's tasty raw, grated in salads or slaws, julienned for dips or snacks, or sliced into stir-fries. You can also sautee, steam, or boil it. The farmers highly recommend slicing kohlrabi into 1/2 inch thick rounds, coating in olive oil and herbs, or a marinating sauce, and grilling it directly on the bbq. Yum!

Kohlrabi-Radish Slaw with Cumin and Cilantro
3 Tablespoons white wine vinegar
1 tsp Dijon mustard
1 tsp cover honey
1/4 tsp cumin seeds, toasted, coarsely ground in a mortar and pestle
5 Tablespoons canola oil
5 radishes, grated (about 1 cup)
3 medium carrots, grated (about 1 1/2 cups)
2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
1/2 medium head green cabbage, thinly sliced (5 cups)
1/3 cup chopped fresh cilantro
Kosher salt
Freshly ground black pepper
In a small bowl, whisk the vinegar, mustard, honey, cumin, 1/4 teaspoon salt, and a pinch of pepper. Gradually whisk in the canola oil until combined. Put the radishes, carrot, kohlrabi, cabbage and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.
From Fine Cooking.