A winter vegetable by way of Germany, and literally translated as "cabbage turnip" kohlrabi is a great source of vitamin "C", and potassium.
Simply wash, peel and prep for a wide range of menu options, from a fresh slaw recipe to stuffed with a cream sauce. You won't see this until the late fall, so start planning those Sunday Supper's now.
Once it starts coming in, it's important to keep it in a cool dry place as moisture will cause it to spoil more quickly.
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