One kohlrabi. This fall type stores well. Kohlrabi is equally tasty raw or cooked. Peel the bulb first, then cut raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw. They're also crunchy, juicy, and crisp, which makes them a great addition to salads and grain bowls—think of them as less-sweet apples in terms of texture. Prefer to cook your kohlrabi? Sauté the greens and chopped stems or bulb with garlic and olive oil. Add a touch of crushed red pepper and you’re set. You can also treat the bulb as you would any other root vegetable—chop it and roast it until tender, or add it to soups and stews. The leaves are also edible, just prepare as you would any cooking green like kale or collards.