PB220017.JPG Kohlrabi, those of you of German decent will know this or at least your parents will. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin.


Jerusalem Artichoke, "The tubers have a consistency much like potatoes, and in their raw form have a similar texture to potatoes, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad." I like them although they are some work.