There was Kohlrabi galore at the Farmer's Market this morning, bringing back memories of a vegetable that my mother cooked with quite frequently. Kohlrabi looks much like a turnip and has a flavour not dissimilar to cabbage. As such, it's one of those versatile vegetables that can be eaten cooked or raw; in soups, casseroles, mash, or in salads, such as coleslaw. Trim away the stalks and cut off the base, then either cook in its skin, or peel and use whole or sliced or diced. Choose young specimens, as these require little cooking.
Good Things in season and ripe for the market basket each month.