Kohlrabi might look like a vegetable from another planet, but it’s one of the crunchiest, sweetest, and most versatile items in your early spring share. Its taste is somewhere between a tender broccoli stem and a crisp apple; mild, juicy, and kid-approved. Peel away the thick outer layer and slice it into sticks for snacking, grate it into slaw, or roast it into golden caramelized bites. The leaves are edible too, and you can cook them like kale or collards.