New recipes, October 17, 2020

We grew kohlrabi this year, and today we learned you should harvest it before the bulbs are as big as your head. Much of it was too fibrous to eat, but we did manage to get enough to make the RoasteD Kohlrabi from the Cooking on the Weekend site. It's pretty good, and gets a 4. Carl also created a butter sautéed kohlrabi leaves dish, with a hint of spicy red pepper that was also excellent.