IT’S kohlrabi SEASON
This funky veggie (pronounced kohlRah-bee) looks kinda like a turnip on the bottom and kale on the top, and it tastes like broccoli and cabbage. Kohlrabi is at its sweetest during the winter, so now’s the time to get to know it from top to bottom.
BUY There are three colors of kohlrabi: white, light green, and purple. You’re most likely to find the light-green variety in the store, but the three kinds taste the same. Look for small bulbs, which are sweeter and more tender than big ones.
STORE When you get home from the market, cut off the stems and leaves to help the bulbs stay fresher longer. Wrap the bulbs tightly in plastic, and do the same for the stems and leaves. Stored this way, they’ll keep fresh for one week, maybe two.
PREP Just before cooking, cut the stems from the leaves and peel the root end with a vegetable peeler. Add the leaves to a salad, or cook them as you would kale or cabbage.