How do you solve a problem like kohlrabi? You may ask yourself this question the first time you encounter one of these slightly alien-looking vegetables, with their orb-like shapes sprouting stems and ...

Mehr Singh is a food and culture reporter based in New York. Her work appears in Bon Appétit, Food52, and other publications. In the 1978 Vegetable Book, credited with introducing Americans to ...

Last year, Coperta chef and owner Paul Reilly declared haruki turnips the most underrated summer produce in the state. This year, the owner of one of the city’s top markets is weighing in with a new ...

Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll teach you everything there is to know about local produce. Starting this week, Jennifer Woods will bring you ...

1. Preheat oven to 425 F. Cut the leaves off the kohlrabi and peel off the outer layer with a vegetable peeler. Cut into chunks. Rough chop the leaves and set aside. 2. Cut tomatoes into chunks and ...

Kohlrabi is a vegetable within the nutrient-dense brassica family, but it is sweeter than your average broccoli or cabbage. The purple bulb is often used in soups and salads; it can also be roasted or ...

FAIRBANKS - Just like humans, weird looking vegetables are, if not shunned, seldom given a second or loving glance. How else to explain kohlrabi’s lack of popularity in the U.S. when there is so much ...

Makes 6-8 servings. Recipe is by Teresa B. Day. 2 kohlrabi bulbs and 3 leaves 2 tomatoes 4 cloves garlic 1 poblano pepper 1 green bell pepper 1 small onion 1 ½ teaspoon cumin 1. Preheat oven to 425 F.