Soon we will be planting Kohlrabi which was one of the surprise favorites with Life Lab students! I'd never heard of this vegetable until Sarah had me serve up our harvest last year and I had to agree this is a really tasty root vegetable.  We simply washed, sliced and served! Kohlrabi tastes like a mild, non-spicy radish and is a great addition to salads. Kohlrabi thrives in our Winter climate.

Here is a excerpt from  www.culinate.com

Eat This Strange Vegetable Raw and Cooked

By Emily Horton

I’ve always had a soft spot for funny-looking vegetables, whether mutated (forked carrots, bell peppers with piggyback twins) or quirky by default (gnarly celery root). So, naturally, I was smitten with kohlrabi from the start.

Its exotic looks can be intimidating, to be sure. A member of the cabbage family, kohlrabi is prized for its bulbous stalk, which swells to peculiar proportions above ground, sprouting unwieldy, collard-like greens.

Purple kohlrabi at the market.

But its appearance belies its nature; pared down to its bulb, kohlrabi is remarkably low-maintenance and adaptable. Raw, it is crisp, sweet, and clean, strikingly reminiscent of raw broccoli stalks. Cooked, it touts a mild, nutty, cabbage-like flavor that adapts beautifully to cooking styles as polar as Indian and German, two cuisines in which kohlrabi has long been beloved (kohlrabi translates to “cabbage-turnip” in German).