I’m not as strong as my cousin Purple Top Turnip (which FSF no longer grows), or as hot and spicy as my cousin Radish. In fact, my flavor is closer to Broccoli, which I hear is a favorite of most all in the group.
While I look like a root, I actually spend my days above ground as, I admit, I am a stem. It does makes me a little bit of an oddball. After all, how many fat stems do you know? Which is why I suppose, I am so misunderstood.
All I ask is that, if you haven't already, try Tom's simple kohlrabi and dip snack. I hope we meet again.
How to Use Your Kohlrabi
Well put Cole. He did not mention though, how right now the kohlrabi is at its peak at Fair Share Farm. Now is the time for the 2012 Fall crop to be harvested.
To eat kohlrabi you need to know how to easily clean kohlrabi. Below are shown a few photos of this procedure. First you will want to trim the top and bottom flat, so that you can easily use a knife or vegetable peeler to take off the skin.
Once you have a cleaned bulb you can cut it however you want. You can start out cutting it in half, and then into half moons. From there it is easy to cut wedges, julienne strips or cubes.
Once you've cut them, set out a bowl of your favorite dip or salad dressing, and snack away. A sprinkling of lemon or lime juice is a nice touch.
So, there you have it. Cole at his best.