Kohlrabi is a funny looking member of the cabbage (Brassica) family eaten for its sweet and crispy bulb. Like most members of this plant family, kohlrabi prefers milder temperatures, so we grow it only in the spring and fall.

Storage: Kohlrabi should be stored in plastic in the fridge. Fall kohlrabi can store for weeks with the leaves removed.

Preparation: Kohlrabi is lovely eaten raw. It can be chopped or grated on salads, roasted or tossed in stews and stir-fries.