Name: Kohlrabi Summer Slaw
Ingredients: 2 medium kohlrabi cut into sticks; 2 apples cut into sticks; 1 cup of shredded carrots; 2 Tbsp. Apple cider vinegar; ¼ cup Mayo; 2 Tbsp. Mustard; 3 Tbsp. Honey; 2 Tbsp. Lemon juice; Fresh parsley to taste; Salt and Pepper to taste

Kohlrabi is one of those crops that rewards you fast. You plant it in cool spring soil and harvest it before summer heat sets in. In Wisconsin, that makes it a smart pick for home gardens and farmers markets.

Start kohlrabi from seed in early spring. You can also seed again in late summer for a fall crop. Space plants about six inches apart. Give them steady water as uneven watering can make bulbs woody. You want small to medium bulbs, about the size of a tennis ball.

Watch the leaves. Healthy leaves mean the bulb is filling out well. If you see pests, use row cover early. Many Wisconsin growers rely on simple cover to protect young plants. Once harvested, trim the leaves and store the bulbs in the fridge.

Now let’s talk about the kitchen. Kohlrabi has a mild, crisp bite. Think of a cross between cabbage and broccoli stem. It shines raw, which is why it fits so well in this summer slaw.

Peel the outer layer. Julienne or shred the bulb. Keep the pieces thin for the best texture. Toss it with shredded carrots, shredded apple and a light dressing. A mix of cider vinegar, honey and a touch of mustard works well. Add salt and let it sit for an hour to soften the fibers while keeping a fresh crunch.

You can also roast kohlrabi. Cube it and cook it like potatoes or slice it into sticks for dipping. How can you work it into your weekly meals? Could it replace cabbage in your next slaw?

Kohlrabi gives you flexibility. It grows well in Wisconsin fields and backyards. It stores easily. It adds crunch and color to summer plates. Try it once and you may add it to your regular rotation.