– Raw or cooked, kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. It looks like an above-ground turnip but tastes like a cross between a broccoli stem and a radish. When raw, the texture is crisp, much like a radish, with a slight peppery bite. When cooked that peppery flavor disappears and it becomes quite mild. You can use kohlrabi for salads, coleslaw, soups, stews, curries, stir-fries, roasted veggies, cut veggie trays, in wraps and so on.
– The dandelion greens are actually Italian chicory and are milder than the more minerally garden weed. To tame the greens’ natural bitterness, cook them with dried fruit, toasted nuts, and olive or nut oil. They can be used just like spinach or kale.