Thinking outside the Kohlrabi box

Kohlrabi is the under-appreciated hot brunette of the brassica world. Such a taste revelation we've had this year with this winter treasure! It's a milder and sweeter version of broccoli in its leaves and tops (you'll never find this portion in the supermarket), and the swollen stem is crispy and juicy like a perfect apple (much less sweet, but awesome sliced for dipping in hummus or salmon dip). One cup has 19% of your daily fiber and 139% of your vitamin C. More importantly for me, it is very easy to grow, very productive, and stores very well. You should make sure to eat them no more than 2" in diameter for sweetness and to avoid a woody, fibrous texture. Since we cannot wait very long on anything looking delicious, that's the perfect size for us as well. One day, when the Mrs. and I were laying on the grass daydreaming next to some kohlrabi plants, she took an inquisitive look at one that had seeded out, then stooped down and took a monstrous bite off the broccoli-like top! She then took another, then another! Not one to be left out, I took a bite as well. MMM...much better than raw broccoli--sweeter, and a slightly nuttier flavor. For those of you less barbaric, try cutting off a few leaves, rolling them up, then slicing them in strips to toss into an omelet, mushroom ragout, or stir-fry at the end, just enough to caramelize...you'll love it.