Contributed by Angie Cleveland

For the first time this year, we have kohlrabi in our baskets. What is this strange looking vegetable and what are we supposed to do with it?

“Kohlrabi” means “cabbage turnip” and actually is a member of the cabbage family. It is not a root crop, but an extension of the stem of the plant. It is a good source of vitamin C and potassium and is low in sodium and calories.

The best way to store kohlrabi is to place it in a plastic bag in the refrigerator. By removing the leaf stems, you can extend its storage life by a few weeks. Small kohlrabi bulbs are generally tender and don’t need to be peeled before eating. Medium to large sized bulbs should be peeled to remove the thick protective skin. This skin can be shredded and served raw in salads, in a relish, or as an accompaniment to dips. The bulbs can be steamed, hollowed out and stuffed, or cut into sticks and eaten raw.

What better way to enjoy fresh cut veggies, then with a fresh healthy dip. Here are few to try. These dips can also be thinned with water to make delicious dressings for your salads too!

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