A friend of mine brought this bouquet of bulbs to me from her local CSA in Alaska. Beautiful, organic kohlrabi is a strange looking member of the cabbage family. I was heading to Seattle and needed to pack a picnic, so I tasted the kohlrabi wrapped in pea shoots and prosciutto di parma. The salty, sweet prosciutto gives the kohlrabi a nutty flavor.
Wrapped in damp paper towels, the kohlrabi kept its crunch and was so much better than any airplane food.
Here’s more on how to grow kohlrabi.