I like to operate from a menu plan, but during the summer my menu plan is written in pencil and subject to change after visiting the garden. On today’s tour I discovered that some of  my kohlrabi and broccoli plants were beginning to flower. I immediately began harvesting…and creating a new dinner plan.

My daughter describes kohlrabi as a B list vegetable – not cool enough to make it on to Veggie Tales.

After you cut off the stems, peel the kohlrabi bulb with a vegetable peeler to remove the tough outer layer. It is often described as tasting like broccoli stems, which is what inspired me to modify my broccoli salad recipe to include it, but I think it tastes more like jicama. When I shared my observation with my family, my daughter noted that jicama is another one of those uncool veggies that nobody knows about. 🙂

Kohlrabi greens are edible. I like to save them to add to soups and salads. I used kohlrabi greens with this recipe to create a bed and placed the Broccoli Salad with Kohrabi and Chicken on top of them.