As for last week’s CSA, I steamed my baby turnips and kohlrabi. I peeled the skin off the kohlrabi but I should have peeled a little deeper. It was quite fibrous and hard to chew. Flavor-wise, the two veggies are very similar: very clean tasting and a sweet. I preferred the turnips over the kohlrabi. The turnips were very delicate in texture, while the kohlrabi probably could have steamed a minute or two longer. In addition to being more fibrous, the flavor of kohlrabi seemed duller to me.
Last night, I made chicken stock. I didn’t have as many ingredients as I would have liked: the bones from three chicken breasts, two carrots, some onion, and dried herbs. But it worked.