Varieties grown: Azur Star, Kossack, Quickstar, White Vienna
One of the most unrecognizable of the modern vegetables, kohlrabi is actually the same species as broccoli, cabbage, and brussels sprouts, and has been grown for centuries in Europe. It has an enlarged stem that is peeled and eaten raw or cooked; the flavor is akin to broccoli stems or a mild turnip, and the texture is tender, crunchy, and juicy—very similar to jicama.
How to use it:
Grated raw into salads and slaws
Chopped and combined with other vegetables for roasting (treat it as you would a turnip, carrot, or beet)
Sliced and snacked on raw—it only needs a little salt or a nice dip (or neither!)
Pickled or lactofermented, it’s great alone or mixed with other vegetables in this manner; you can chop it and submerge in a brine, or you can grate it into sauerkraut and kimchi
Sliced and grilled briefly