Two of the newest additions to the farm line-up are kohlrabi and fennel. Both of these vegetables have seemed to excite some and befuddle others. Kohlrabi is a relative of cabbage which gives it that sweet flavor, and sort of a cooling, watery sensation on the tongue. It’s best in the fall and when it’s young, but can also be eaten in stir-fries or just as a steamed vegetable.
Fennel, however is still a mystery to me. It seems to me in a class all it’s own, and has no known relatives in its genus. There are two types of fennel though , the bulbing and the non-bulbing type. Obviously we have the bulbing type, which lends a sweet licorice flavor to any dish. I love it roasted whole, but it’s also nice gently cooked in a gratin with other veggies, which helps to subdue the flavor.
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