This spring I started some kohlrabi seeds. After a rather unspectacular start, they appear to be ready to harvest. This is great, except I don't know what to do with kohlrabi. I have spoken with "the ladies" at work to see what they recommend (nobody has ever cooked with it), and had to settle for suggestions of websites that typically have good recipes for slightly out of the ordinary vegetables.
In case you are also unfamiliar with kohlrabi, I give you a few of the high points. It is a member of the brassica family and is supposed to taste milder than some of the other members of that family. You can eat both the leaves and the swollen stem part. Apparently you need to peel it, and then peel it again to remove a fibrous layer that can get stuck in your throat. Under that skin is a crisp, juicy vegetable that you eat eat raw or cooked.
This weekend I am planning on try to cook some kohlrabi. I am thinking of trying this recipe for Kohlrabi Home Fries, but may change my mind. Most people seem to like it raw or purred. I'm don't think I'm a purred kind of girl, but I may be convinced to try some raw. After all, crisp and juicy sounds okay.
So, what garden experiments have tried lately?