Yesterday I made it to my first local farmers market and it was a breezy, cool and sunny day in Frostburg, MD.  The market moved from Main Street to City Place, around the block, but thanks to a lovely lady watering an overflowing flower basket on the light post on Main Street, I found it. 

I was excited to see the organic farmer’s stand and was hoping to pick up some of her rich shitake mushrooms, but she said they are off to a slow start this year and she had sold out already.  I browsed the other stands and was able to find some things I’m not growing in my own backyard garden, including kohlrabi, kale and radishes (see photo).

Kohlrabi, a member of the cabbage family, looks to me like a veggie from outer space.  It’s small and round, kind of like a turnip, but has leaves standing out like spokes. Its name comes from the German words for cabbage and turnip.  It goes well in lettuce salads and is also good cut into cubes and eaten as crudites.  The flavor is kind of between raw turnip or radish or cabbage.  It’s refreshing with a slight bite.

Kohlrabi is high in vitamin C, fiber, potassium and healthy phytochemicals and low in calories.  It’s definitely worth adding to your diet.  If you’re already a kohlrabi fan, please share your favorite ways to fix this unique veggie.