What Is Kohlrabi? And How to Use It for Cooking | Eater
"This Philadelphia farm highlights kohlrabi as a hardy, easy-to-grow crop whose edible part is the thick, bulbous stem — described as similar to the white, crunchy inner part of a broccoli stem: mild, not bitter, and subtly sweet. Because the bulb sits on top of the ground, it can often be grown without protective cover and is harvestable in spring, fall, and even winter in the Northeast. Spring and summer kohlrabi tend to be smaller and juicier (more apple-like and sweeter), while fall bulbs can grow large and woody and are better suited to stews, curries, and braises; even winter kohlrabi can be eaten raw. The farm recommends using the leaves as a collard- or kale-like green, storing bulbs in the fridge for several weeks, and enjoying the vegetable raw in salads or slaws, roasted, braised, or pickled. Despite its versatility and the farm staff’s enthusiasm, kohlrabi remains underappreciated among many CSA members." - Dayna Evans
