I picked up a batch of kohlrabi at the farmer's market on Saturday, and though I'd heard of it, I'd never eaten it ... until tonight. Kohlrabi's not much in the looks department with it's weird tentacle-ish leaves and bulbous root. It's like some kind of bizarre alien crop. See for yourself:
I sliced the bulb and chopped up the leaves for my Local Kohlrabi and Bok Choy Stir-Fry tonight:
And it's actually pretty tasty. Well, at least the bulb is tasty...a little like cabbage with a hint of turnip flavor. But the leaves are very bitter. Probably the most bitter green I've ever eaten.
Once seasoned with soy sauce (and yes, I know that's not local, but I consider soy sauce a seasoning ... and I'm making exceptions for seasonings), the bitter taste was masked. I also tossed in local baby bok choy, squash, carrots, Farm Soy tofu, and garlic (from Granny's garden). Served with Riceland brown rice, it really fulfilled my Chinese food cravings....now if I only could find some local chocolate...