Typically we grow a few kohlrabi in the greenhouse or outdoors. The bulb portion of this odd-looking vegetable is eaten raw or cooked. It’s a bit sweet, and tastes similar to a tender broccoli stem. Shredded, it makes a nice slaw type of salad, or it is often diced and sautéed or added to soups.

Kohlrabi grows very well in our climate. It likes the cool days and can withstand light frosts and below freezing temperatures, even a light snow. Kohlrabi greens can be eaten, but are a bit tough, and I usually give them to the ducks.