Little cabbage brother from another planet, Kohlrabi is an odd looking but very satisfying veggie. The bulb grows upward from the soil line and has a milder taste and aroma than cabbage. Kohlrabi comes in white or purple.
Preparation: Peel the outer fibrous layer and remove stems and leaves. It may also be cooked then skinned, and the leaves can be cooked and eaten. Steam, sauté, or eat raw.
Storage: Kohlrabi keeps well. Remove leaves, wrap in a damp paper towel, and place in a plastic bag. The globe will last up to three weeks in the crisper drawer of the fridge.