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Posted by Peggy on July 18, 2011

If you've seen Kohlrabi and not known what it is, you might think that something went wrong somewhere.
I hadn't laid eyes on this alien-looking vegetable until I was a working member of a local CSA (Community Supported Agriculture) farm.
It came as a relief to discover that this unusual bulb with long stalks and large leaves is not a mutant, but a species of cabbage (as is bok choy, broccoli, brussels sprouts, cauliflower, collards, kale, mustard and turnip).  It is high in Vitamin C and Potassium and the bulb can be roasted, steamed, sauteed,  and sliced and eaten raw.  The leaves can also be chopped and sauteed, or if tender/smaller, tossed into a green salad.  The texture is like an apple or peeled broccoli stalk and is mild, sweet and crunchy raw.  Just peel, slice and sprinkle some salt on it and you're ready to go.  It's great a a chip replacement (kind of!) when indulging in savory dips such as hummus, egg or tuna salad or guacamole.
It's easy to grow and it loves the company of beets in the ground.

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A different kind of coleslaw:
3/4 cup mayo (I prefer canolaise)
1/4 cup vinegar
1 T sugar
1 t celery seed
Mix in to taste:  salt, pepper, hot sauce
Chop 1/2 head of cabbage
Peel & julienne 2 kohlrabi bulbs
Handful of chopped parsley