GETTING TO KNOW KOHLRABI
Mild and sweet, kohlrabi is member of the cabbage family. You might have spotted this alien looking produce situated next to the carrots and lettuce at Sage Mountain or Vang Farms, but look questionably at it no more. This vegetable is versatile and easy to experiment with.
Look for specimens on the smaller side, they'll be sweeter and crisper while the larger ones tend to get a bit woody. Trim off the "branches" from around the bulb and peel with a vegetable peeler then slice into matchsticks and put in your next slaw. Sneak them onto a plate of crudites.
For a new take on fritters, grate some kohlrabi with onions, then mix with a beaten egg, a handful of chopped herbs from Schaner Farms or Roviera Treasure Garden (we like Lemon Basil) and enough breadcrumbs to make the mix hold together. Shape into balls and flatten slightly, then cook on medium high heat in a bit of olive oil from Gourmet Delights until brown on both sides. Sprinkle with a bit of sea salt from She Sells Sea Salts or Salt Farm. You'll be glad you tried something new!