
We lived in the woods, in a house that resembled a Swiss chalet, made with rocks that came from the fields not one hundred yards away. I was 8 and summertime seemed to last forever.
Life was so carefree and I was so tanned. Wild berries grew all around us, all we had to do was hunt for them. Dad would plant a huge garden every spring. How I hated to weed those rows, but, even then, I still loved the smell that tomatoes have hanging off the vine.
Along with tomatoes, green beans, beets and peas, Dad would always plant kohlrabi, I'm not sure where he first learned to like this humble root vegetable, but it quickly became a favorite of my siblings and I. We would use our fingers to dig one out of the warm dirt and then peel off the skin with a kitchen knife (we were careful, mom!) and then cover each slice with salt. Crisp, crunchy, salty and so delicious!

I bought one at the farmers market this week. Hoping to re-live some happy summer memories. My baby sister sat at the kitchen counter and, of course, wanted to know what I was doing, "cutting a kohlrabi" I said, "A kor-korabi" she repeated. Then we laughed. I proceeded to cut it up and toss it in a bowl of salty water, then I reached in and grabbed a piece, handed it to her and told her to taste it.

And then I told her to story of when I was little. She loved it. The story and the kohlrabi.
[how to eat a kohlrabi]
1 kohlrabi
sea salt
water
lay the kohlrabi on it's side and with a sharp knife, slice off top, leaves and bottom stem. You should have a somewhat spherical shaped green thing. Peel the kohlrabi. Cut into pieces. Fill a small bowl with water, stir in about a teaspoon of sea salt until dissolved. Toss kohlrabi in salt water and eat.
best enjoyed outside at sunset as you wait for the lightening bugs to appear...