I think it's safe to say that the Clan is pretty vegetable-savvy. Many kids don't know the names of any vegetables beyond the common ones, such as carrots, green beans, cucumbers, tomatoes, and potatoes. Clan kids, on the other hand, can tell you—loudly and emphatically, most likely—that tomatoes aren’t even a vegetable. Becca knows a brussel sprout when she sees one, and we know about swiss chard and kale as well. We can recognize and identify some of those vegetables that aren't generic: rutabaga, artichoke, etc.
We do have a weakness when it comes to squashes, though. As far as I’m concerned, a squash is pretty much a squash. Butternut, summer squash, patty-pan—they all blend together.
But besides that, you could say I'm pretty confident in my ability to identify vegetables. While we were visiting, I happened see a couple lumpy, light green vegetables on the counter. They were cabbage-colored, but looked like a taproot kind of vegetable, similar to a beet. I guessed that they were kohlrabi's, but wasn't really sure until I asked about them later (super casually, of course).
As it turned out, I was right. They were kohlrabi's, and our hosts were generous enough to give me one to try. All they asked in return was a post on my free vegetable, which is the kind of deal I'm totally game for. So here goes!
Initially, I planned to cook the kohlrabi up within two or three days of bringing it home. One thing led to another, and I actually never got around to it until two weeks later, so my poor vegetable was looking a little shriveled. Other than being extra wrinkly, though, it was still in good shape.
I'm not food blogging, in other words.
And it tasted fine. I was reminded of rutabaga and cabbage, actually. Fried kohlrabi certainly wasn't the most exciting breakfast I've ever had, but it wasn't that bad either. And it was free, so it was definitely worth giving a try. Whether I'll ever have it again is uncertain, but I won't make any promises either way, just to be safe.