June 23, 2010: This week’s featured fruits and vegetables are: Beets with tops (cook these like other greens), herb, Blueberries, potatoes, zucchini and 2 of these 3: Chinese cabbage or Swiss chard or kohlrabi, (see photo of kohlrabi above).

There are many kinds of Chinese cabbage and all are good for stir fry or slaw. I am guessing we are getting bok choy. Click here to see all the varieties.

Kohlrabi means cabbage turnip in German. It tastes like turnip or the stems of broccoli. Once you peel off the tough skin, you can dice or julienne it and use it for slaw or simmer it for easier digestion. Some people cream it. Maybe not on a hot day. Clicke here to see more recipes.

Cheers, Erin