The Kohlrabi vegetable is a distinguished member of the cabbage family and is ubiquitous at farmers markets during the early growing season. It is noted for being high in nutrients including Vitamins A and C. In German, its name means “cabbage turnip”. Grown mainly for its bulb, which is quite delicious, its stems are edible too. The smaller greens can be eaten raw and prepared in a similar ways to other greens (e.g. kale and spinach) such as in salads (with spring onions and radishes also available at the farmers market) or on sandwiches. The thicker stems can be sautéed or steamed. The inner bulb is enclosed in outer leaves which must be peeled to reach the bulb and the bulb has a taste similar to broccoli stems. One of our favorite ways to cook Kohlrabi is baked with olive oil + garlic. If you have not tried Kohlrabi yet, the next time you visit your local farmers market purchase this unsung hero vegetable of the cabbage world and it might become your favorite vegetable!