This is what they say we will get tomorrow:
Most people cook kohlrabi, but I slice it thin on a mandolin, and use it as a wrapper for raw vegan ravioli. Some folks slice it thin, salt it, and then eat it like that. You can also slice it thin and make matchsticks of it, and throw it in salads.
I chop up fennel and put it in whatever I am making. It gives a kind of licorice flavor to a salad.
Everything else will go to salad (you know me – not going to happen that often). Since I’m getting so much salad-y kind of stuff, I expect I will again be experimenting with green smoothies (hear, here, I hate green smoothies, but I can buy some bananas and some apples and experiment with adding those to lettuce drinks. I am committed to using all of these vegetables (especially since I am way broke, so, once again, this is all the fresh food I have — I have some canned things and dried things in the pantry, left over from last year)
If you are like me, do not try to put arugula in your smoothie (it tastes like dirty feet — okay, like dirty feet smell — I’ve never actually tasted it because the smell was so off-putting) Arugula does tastes nice in salads, and it is also tasty mixed into sprouted quinoa, with other vegetables.