Kohlrabi is a relative of the cabbage family. To me, it looks like a planet with a system of orbits. But it tastes like, well, cabbage.
A few Tuesdays ago at the South Side Farmers Market, Josh Jodikinos of Jodikinos Farm gave me some advice on this planetoid-vegetable.
Josh said that some people think kohlrabi gets woody as it grows larger. But really, he assured me, it remains tender until the fall.
To prepare the kohlrabi, Josh suggested first peeling it like a potato, then slicing it like a tomato. (Make sure you peel off the entire outer layer. Otherwise, you’ll be chewing on bitter, sinewy strands)
You can cook kohlrabi any way you can cook a potato, but you can also use it on a veggie tray—Josh had eaten one raw earlier that day.
I peeled and sliced the kohlrabi when I got home. Dipped in ranch dressing, it made for a nice, crunchy snack. Later experiments with the vegetable, however, weren’t so successful.