In article >,
Mark Thorson > wrote:

> The entry in Wikipedia described them as like broccoli
> stems, only better. That thought sort of ate at me
> until I decided I had to try it.

> I wasn't impressed with the kohlrabi. I still have a
> couple left I might try in soup. They have a rather
> firm texture, and I didn't notice a lot of flavor.
> I'd rather have broccoli stems.

Eat the kohlrabi raw. Kind of reminds me of jicama.
>
> The acorn squash wasn't bad at all. Nice texture and
> flavor. Except for zucchini, I've pretty much ignored
> squash. I think I'll use squash alone with the sausages
> next time, but after that I'm back to potatoes.

Try a a buttercup squash or a Uchiki Kuri (I have a post about that one
in my blog, link below). But don't expect to stir-fry it.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller