~more recently updated recipes~
2005: Thanks to more back-breaking work in the garden late today, it's more raw food tonight, thick slices of almost-peppery kohlrabi. Kohlrabi (pronounced kall-ROB-ee) is a member of the turnip family and is some times called 'cabbage turnip'. Maybe that's because the color is just like a green cabbage! I liked raw kohlrabi better than last night's radishes and spring onions, it just seems more edible than, well, raw. (Later: And it tasted good the next day too, a desktop munch while working.)
2011: Raw kohlrabi is a great before-supper snack, wet and crisp, wetter than a carrot, crisper than a turnip. It's good!
RECIPE for FRESH KOHLRABI
Time to table: 5 minutes
4 bulbs kohlrabi
Remove tentacles from each bulb, then cut away skin if it seems tough. Slice and serve.