Kohlrabi is another unique bit of produce that we grow enthusiastically, although its still quite unknown here in America. When farmer Tiffany was living in Germany she got really into Kohlrabi, its as common there in the grocery store as Broccoli is here. Even though broccoli may look like a root veggie because of its shape its actually in the Brassica family (along with kale, cabbage, and brussel sprouts) and its a bulbous stem, not a root. The literal German translation of its name is "cabbage turnip" which kinda makes sense once you see the thing growing in the field. 

When learning how to cook with Kohlrabi you can think of it as basically a thick broccoli stalk. Its got the watery, sweet crunchy taste and texture of a fresh interior stalk of a broccoli, or the very inner heart of a cabbage. In Germany people cook with it, chopped and either sauteed or roasted, but its also very common used fresh in salads. Farmer Muriel has even been known to peel the thin yet tough outer layer off a kohlrabi and has eaten it like an apple! 

Heres a really funny article in the Huffington Post called "How to cook the tricky vegetable in your CSA share", which i guess means we arent alone in our love of growing and sharing Kohlrabi!