Organic Kohlrabi

Kohlrabi first appeared in European dishes as early as the 1500's, and was imported into American in the early 1800's. The bulb is similar to a radish, but not as hot. When picked young, it is very sweet, tender, and tasty. Use it like any other fresh vegetable for dipping and in salads, or roast it like beets, turnips, or potatoes, or as a substitute for pasta. When picked fresh, the outside skin is tender and must be peeled off if held. The leaves may be used as lettuce or greens. Although it is milder than kale or mustard, be sure to trim the stem well into the leaf. Plan multiple sowings for a season-long supply.