Kohlrabi

I spent the weekend in Wisconsin visiting my family. It was great: We swam in the lake, grilled brats on the patio (nothing says Wisconsin like a fish boil or a brat) and watched fireworks from the boat. On Saturday morning we all went to the farmer's market where we had fresh handmade sugar doughnuts. Except for the occasional (and traditional) bickering between siblings, it was an idyllic weekend. And I was very happy to be home.

At the market my brother-in-law Dennis bought some kohlrabi. When dinnertime rolled around he peeled it, sliced it into approximately half-inch planks, slathered it with olive oil and sprinkled it with a bit of salt and pepper and onto the grill it went. After about ten minutes, it was done and it was delicious. (I usually just toss it raw into salads, or steam it and then drizzle it with olive oil—so I was thankful to Dennis for broadening my kohlrabi horizons.)

If you are unfamiliar with kohlrabi, it's worth checking out. It's in season from summer through early fall so you should be able to find it at your local market right now. Kohlrabi is a member of the Brassica family, the cancer fighting vegetables that include cabbage, broccoli, kale, collards and turnips. When kohlrabi is raw, it's crunchy and has a flavor similar to broccoli stems; when cooked it tastes like a mild turnip. When you buy it, it may have its leaves attached and look like something straight out of a Hieronymus Bosch painting but don't be alarmed—it doesn't bite. When you're ready to use it, just take it home and peel off the tough outer skin and the strange stems that shoot out of its middle. Kohlrabi is packed with Vitamin C and also provides a healthy dose of fiber, iron and calcium. Most importantly, it's delicious.

The market right now is bursting with vegetables that are perfect for grilling: kohlrabi, leeks, tomatoes, scallions, squash, zucchini, peppers, potatoes and garlic scapes to name a few. For tips on grilling summer vegetables check out "Delicious Grilled Vegetables, Every Time."