Hellobee Boards

I don't really like it, but I've had it before in salads with tomato and cucumber all cubed and then a lemon/olive oil dressing.

@scg00387: I was going to put "bam!" like Emeril because I'm tired and it's put me in a punch-drunk-silly sort of mood. My favorite is I always ask Mr. T what he thinks of the stir-fry and he always says, "it's fine." It's gotten to where we both laugh as soon as I start the question. It never tastes bad, but it just always tastes like... well, stir fry. But so I always pretend that it's this new, fantastic thing that I'm entreeing, and he thinks I'm a giant dork. "Tastes like stir-fry" is the new "tastes like chicken."

@scg00387: I have several sauces/marinades/whatever you want to call them, but all the same, it tastes like stir fry. Which is great for disguising stuff that is not fabulous, but it's also like this supremely same Chinese-restaurant-style equalizer: you could have some delicious produce that boasts hoardes of singing angels trailing in its wake, put it in there, and... stir-fry. Similarly, I could dredge up something random from our yard that the dogs wouldn't even want to touch (which would be why it was still in our yard) and, assuming we didn't get some sort of food poisoning, it would be... stir-fry.

It just tastes like cabbage to me, so whatever I'd put cabbage in, I'll chop up kohlrabi and stick that in as a substitute. I think my favorite thing I've done was a salad/slaw with kohlrabi and apples cut into matchsticks with a lemon/yogurt/olive oil dressing.

google "kohlrabi apple slaw" for some great ideas! i had the same csa problem! i can't find the one i used a while back, but it was the only kohlrabi recipe/combo i've really liked.

Raw in salad or my favorite soup (kohlrabi, onion, a little stock, some milk, salt pepper thyme - blend)

I've done stir fry and most recently in a roast with other root vegetables. The inner core is very stringy; I think if I got rid of the core it will be much better!