Kohlrabi

Kohlrabi, once tasted, can become an obsession, for it seems to exude freshness—almost a peppery version of broccoli. Kohlrabi is sometimes called cabbage turnip. It’s a member of the cabbage family, but it does indeed look like a turnip with floppy leaves on thin stems growing from the top. You can find kohlrabi from May to December; the peak months are June and July. If they are very young and fresh, the leaves can be sautéed like greens, but the little pale green bulb is the sweetest part to our taste. Cut off the leaves and stems, peel the bulb, and eat it raw—sliced, diced, julienned, or grated—or boiled or steamed whole or in slices. Stuffed, the larger bulbs are just wonderful. Obviously we’re kohlrabi fans. Trimmed of its leaves and refrigerated, kohlrabi will keep for five days.