In an alarming incident in my kitchen last week, a giant kohlrabi came flying in through the window looking to establish a colony of its Gongylodes Group, an offshoot of Brassica oleracea (of which kale--and broccoli, cabbage, and brussels sprouts--is a member). This cosmonaut of the vegetable universe had been hurtling through space for weeks looking for a fertile landing ground, when its instruments detected the utopian plane of my kitchen island.
I shrieked in terror at this alien green menace and stood paralyzed as my Global chef's knife slipped from my grasp with a shivering clatter. Luckily, fennel had been lurking, as usual, behind the fridge and made a heroic flying leap to tackle the kohlrabi with ease.
Blinking at the ceiling from my now-prone position on the kitchen floor, I thought of Joan of Arc and drew strength from her to enter the fray. Wielding my sub-zero-treated stainless steel, I reduced the pair into a mass of slivers for a salad, which was enjoyed by all. Both can be eaten raw, sauteed, or roasted.