What's growing in your garden? Right now I have all the collards, turnips, mustard, and kohlrabi that I can handle. Except for turnips these are all new crops for this Ohio boy. (GO BUCKS) One I had never eaten before, Kohlrabi. Ash gave me a few plants last spring and they grew well in my little garden patch. The leaves are as good as or better than any other green and the tuber, swollen stem, or what ever you want to call it is much milder than a turnip and sweet. I have a new favorite!

Creamy Kohlrabi
3 Kohlrabi peeled
1 Potatoes peeled
Cream
Parsley leaves
Salt to taste
We often hear, "Sure, kohlrabi is cute. But what do I do with it?" Here's a suggestion: peel the little sputnik-shaped roots, and then boil them in water with a few potatoes until both are very tender. (About three kohlrabies to one potato is a good ratio.) After draining, puree them in a blender or food processor along with cream, a big handful of parsley leaves and a generous pinch of salt. Return the mixture to the pan and reheat before serving. The parsley will give it a glorious, green color. And the potato will add just enough starch to ensure a good texture and consistency.