I had to take a picture:
Stop me now if you've seen this strange vegetable and think it's common. I had no idea what it was until about 3 hours ago.
I went into the challenge blind. My first thought was to turn to the internet for advice. How do I cook this thing? Should it be peeled? Should it be sliced and cooked like a turnip? I wanted to make this a true challenge, I chose not to consult the internet.
I would prepare a dish of kohlrabi using just my culinary instincts.
Feeling the rough outer skin, it had the waxy texture of cabbage. It wasn't until I cut it open when I realized that the skin should be peeled. That, and the creepy roots sticking out of the bulb did not look appetizing. I cut off the bottom root, placed it flat on the cutting board and carved away starting from the top to bottom to remove the skin. The kohlrabi has a texture similar to a radish, or turnip. I removed a small piece to sample. It had a peppery bite to it that was reminiscent of a cross between cabbage and a radish. The consistency was radishy...a nice crunch. I knew I had to do some sort of slaw at that point. But not any slaw, but something with a Korean influence.
I cut up the rest of the kohlrabi into coins, then small matchsticks. I then added from our share diced cucumber, chopped cilantro, and chopped spring onion. Then, right on top of the slaw I threw in about 2 tablespoons of rice wine vinegar, soy sauce, 1 tablespoon of kochugaroo (Korean red pepper flakes), 1 teaspoon of sesame seeds, and a dash of sugar to round it out. I mixed well with my impeccably clean hands. First CSA challenge, done.
PHOTO BY VIRGINIA LEE
(Serving suggestion: Top a fish taco with the slaw for an Asian influenced taco. Don't be scared. Serve with a side of veggie fried rice)