A few weeks ago, I read an article online about how the “tail to snout” philosophy of using every part of an animal for food has spread to vegetables. Chefs and home cooks alike are using carrot tops, watermelon rinds, and less-than-perfect berries to make pestos, soups, pickles and braises. The very next day, I saw bundles of kohlrabi at my farmers’ market and was inspired. I love kohlrabi bulbs but never thought about eating the leaves. When the vendor asked me if I wanted the leaves cut off before she bagged my vegetables, I said no, already planning how I’d cook them.
They were even better than I dared to hope. Continue reading