The Kohlrabi with sage I wrote about previously, I liked so much, I realize, because it tasted so much like Thanksgiving stuffing.  You can never make enough stuffing because you are limited to what fits inside the Turkey cavity.  I never liked cooking extra in a casserole dish, it never comes out the same or as good.  This year I will experiment with Kohlrabi with sage on Thanksgiving.  I will try mixing with the stuffing or serving it alongside.  Jim will be planting a late crop of Kohlrabi to be available for Thanksgiving.  It is definitely something to incorporate into the Thanksgiving menu.

The versatility of Kohlrabi was evident when instead of using sage, I used basil.  I made pesto the way I normally do, only I pureed it with Kohlrabi and ate it sans pasta.  Just as the Kohlrabi ably replaced the breading, it did not leave me wanting pasta and it was delicous.  Jeremy, the Fields Farm intern, tells me he shreds Kohlrabi raw with carrots and it makes it a great coleslaw.

Not turning on the stove is a great idea since it has been over 90 degrees everyday.  The peak of season hitting at the Farmer’s Market and the hot weather makes for “Salad Days”.  If you need some ideas check out 101 Simple Salads for the Season.  Click the “Single Page” link and do a page search(usually ctrl + f) for the ingredients you have on hand.