The purple and green space-creature in your CSA boxes for the past few weeks has been a Kohlrabi. I like to describe it as “two vegetables in one” and a cross between an apple and a broccoli stem. The bulbous stem is crispy, crunchy and a little sweet. I like it sliced thinly or in match-sticks in salads and stir-frys. I like it in a kale salad in a small dice. I like it sauteed and steamed down with the greens, think turnip and turnip-greens style. The greens are like a collard or kale leaf, you can use them in any cooked dish. You can also juice the whole darn thing. Kohlrabi, like other brassicas, is high in antioxidants such as vitamin C. Many sources also point to cancer-protective phytochemicals, and even some vitamin B6!
I like to peel off the purple skin for textural reasons, but if sliced thinly, it is not necessary.
Here are some great recipe ideas from Simply Recipes