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Kohlrabi, Green



Sound Sustainable Farm (WA)

This cousin to the cabbage and broccoli is delicious when sprinkled with salt--particularly the big flakey kind. The outer skin is thick and will need to be peeled away. But once inside, it's crunchy goodness that is how we all want turnips to taste: big cells, that crunch and release fountains of sweetness in your mouth.

If you'd prefer it cooked, think of it like broccoli, though the texture is obviously more like a turnip.

Remove the leafy tops, if any, as they draw up the water out of the bulb. Store in the refrigerator crisper, where it should keep fresh for up to a couple weeks.

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