Kohlrabi is a brassica, which is just a fancy way of saying that it is in the same plant family as broccoli, cabbage, and cauliflower. A prime kohlrabi is sweet and crisp, almost like an apple, and can be peeled and eaten raw. You can eat kohlrabi greens, but they tend toward the bitter end of the spectrum, and with the abundance of delicious green leafy things (like this week’s Spring Mix from Four Tern Farm!) to eat in Alaska in July, we usually just add our kohlrabi leaves to the compost pile.
Kohlrabi absorbs flavor well, making it an excellent addition to most any stir fry, and it demands the same approximate cooking time as the stalk of a very young and very tender shoot of broccoli. Many recipes for kohlrabi call for roasting or sautéing, but we think the summery preparation featured in this recipe for Fennel and Kohlrabi Salad is an excellent option for the warm July we've been having!