cross-posted at La Vida Locavore

I decided to start a series on cooking seasonal food. Eating fruits and vegetables when they are in season reduces greenhouse gas emissions from transporting food from across the country or around the world.

More important, fresh food in season tastes better and retains more vitamins. Plus, if you buy directly from a farmer or farmer’s market, you are supporting your local economy.

It’s also more satisfying to eat the first asparagus or broccoli or potatoes or whatever of the season, because you’ve waited months for them.

I belong to a CSA (that stands for community-supported agriculture), and last week I got a large kohlrabi in my box. The easiest thing to do with kohlrabi is to peel it, dice it and add it to any stir-fry dish for crunch.

However, I have found a couple of recipes I prefer. One comes from Madhur Jaffrey’s World Vegetarian, which is so comprehensive that it has four kohlrabi recipes. If you don’t already own this book, you should go out and find a copy.

The other is my own soup recipe for kohlrabi with caraway, which I adapted from a recipe in the New Covent Garden Soup Company’s Book of Soups book.

Adventurous eaters, join me after the jump.