KOHLRABI (PREORDER)

~30 lbs Kohlrabi aka "German Turnip", "Cabbage Turnip", "Cai-Guo", "菜果" Kohlrabi is a little sputnik-shaped vegetable that can be eaten raw or cooked. The kohlrabi skin can be white, green, or purple depending on the variety but the flesh is always creamy white. It has a taste and texture similar to broccoli stems, but milder and slightly sweeter. A common application is stir-fried kohlrabi with meat and cooked rice. Kohlrabi is available year-round. Handling Tip Selection Choose bulbs that are heavy for their size. Kohlrabi should be firm without any bruises and cracks. Smaller bulbs are more tender and more flavorful. If the leaves are attached, they should be dark green and not wilted. Storage Kohlrabi should be stored at 32°F (0°C) with a relative humidity of ninety-eight to a hundred percent and with mist. The typical shelf life for topped kohlrabi is two to three months and two to four weeks for untopped kohlrabi. Storage life can be improved with the use of perforated fi