Kohlrabi, Red (ON) - Each
Described visually as an organic green Sputnik, kohlrabi is still finding its way into common usage here in North America, but is widely eaten in Central Europe and Asia. Peeled and eaten raw, it adds the flavour of crunchy broccoli stems along with a hint of radish to salads. Roasted, steamed, added to soups, even cut up into fries - kohlrabi is as versatile as it is flavourful. And of course, as a member of the brassica family (along with kale, Brussels sprouts, broccoli, cabbages), it is packed with both nutrients and antioxidants.