If you’re new to a CSA, or even if like me you’ve been a member of one for years, you might be struggling with what seems to be a popular vegetable here in Colorado to include in the CSA basket: kohlrabi. It’s technically a member of the cabbage family but we eat the bulb which doesn’t remotely resemble cabbage, it looks like a root vegetable but the bulb actually grows above ground, and it’s taste has been described as similar to broccoli stems which is something I just confess I don’t use all that much. VegKitchen (photo cred above) has a lot more information about the kohlrabi, including other ways to prepare it so check them out.While the skin is technically edible, it’s tough, so I like to cut the ends off then peel it. Either use a strong vegetable peeler or place it on a cutting board and cut off the skin like you would the rind on an orange you want to segment. It’s boring looking on its own, as you can see from these pale minty-white cubes.But roast it with some EVOO and Parmigiano Reggiano, then toss with more of both and some garlic chives and sea salt and I tell you, this is actually pretty tasty! Save any leftovers for a breakfast hash with some eggs over the top, or mix the already roasted kohlrabi into a pasta dish. But fear no more – now you know what to make out of kohlrabi if you’ve been stumped!

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