Crunchy, green fries

The proliferous cruciferous family has a German cousin in kohlrabi. While we usually eat the leaves or florets of cabbage cousins, it’s the stem we eat on the kohlrabi. The leaves are edible, too, but it’s the crunchy bulbous stem that appears in markets. With a flavor similar to cucumber or radish, kohlrabi works well as a crudité with ranch dressing or mustard vinaigrette. Make sure to peel off the fibrous outer skin, whether it’s green or purple. Then cut the stem into lengthwise sticks and munch away. You can also roast it alongside potatoes and turnips for a hearty side dish.