Last week's CSA came with Kohlrabi, a vegetable I'd never seen or heard of before. I pulled it out of the box, stored it in a green plastic vegetable bag, and it went into a crisper drawer in my fridge for a week before I decided to figure out what to do with it.
Kohlrabi is a relative of cabbage and is very commonly eaten in German-speaking countries and regions of India. It is a good source of Vitamin B6 as well as Vitamin C. It is also low in calories and high in fiber, so it's a great replacement for chips or crackers.
After researching coleslaw recipes, roasted kohlrabi recipes, and kohlrabi soup recipes, I didn't find anything that interested me, so I decided to have a slice of it to taste it raw so that I could figure out what to do with it on my own. After having that slice, I was sad that I hadn't broken into the kohlrabi earlier because this is one awesome vegetable.
I like the kohlrabi sliced thin and raw. I've been using it as a dip for hummus, pesto and salsa as well as on sandwiches for an extra crunch. I think it could be really awesome pickled or in a salad.