Meet Kohlrabi, it’s kind of like a cabbage with the effervescence of a radish, as ever so fondly described by the trusted vendor at my local farmers market (after all…he did grow it). I always find that one of the many wonders of checking out a farmers market is the adventurous selection of vegetables that you have just plain never heard of before, and lets be honest, anything described as effervescent is 100% SOLD. So I love grabbing the most unique and exotic fruits and veggies and seeing how I can integrate them into my own kitchen and variety of seasonal dishes. This season, my favorite find would have to be Kohlrabi, a root vegetable fondly described as “the ugliest vegetable you’ve ever loved” by nutritionist Jonny Bowden in his book “The 150 Healthiest Foods on Earth.” But don’t let this almost too candid description deter you as in this case, healthy and ugly is quickly overshadowed by delightfully crisp and dangerously delish!
Now I have been on the radish wagon for some time now, throwing them in everything and anything, from salads to a killer Pozole every now and then. Kohlrabi however brings something different to the table, a little less zesty and a little more earthy, slightly bigger and lets face it, a lot more intimidating. Purple and green are the two common varieties, both equally dense and delicious and not to mention versatile. Kohlrabi can be fried, baked, stewed, blended or just sliced and eaten raw with a drizzle of “your very best olive oil” (in the words of the famed Julia Child)! Another one of the many great things about this edgy veggie is that you can eat both the “fruit” and stems. I recommend whipping them up in some kind of variation of mustard greens or a trendy take on broccoli rabe. See below for some Kholrabi recipes to get you jumping on the bandwagon!