Kohlrabi: Peel the outer green skin off. It is the crisp center that you eat. Our web site has recipes for Kohlrabi Fries, Kohlrabi and Walnut Salad, and Kohlrabi Fritters.
Lettuce: If it looks a little bit wet in your plastic bag and you aren’t expecting to use it in the next few days, it doesn’t hurt to shake out the excess water before putting it in the refrigerator.
Tokyo Turnips: Separate the greens from the roots for better storage of both. The roots can be cut into rectangles, lightly salted (to wilt) and served with a bit of lime or lemon juice. They are crunchy and mild enough to eat raw or in salad.
