This strange-looking brassica resembles a Sputnik, but don’t let this put you off. It has a delicious mild broccoli-like flavor and is more drought resistant than most brassicas. Green varieties are sown from mid-spring to mid-summer for summer crops, while hardier purple varieties are sown from mid-summer for autumn and winter harvests. To prepare kohlrabi, just cut off the top stems. Slice off both ends and remove the outer skin with a knife or vegetable peeler. The leaves are edible and full of healthy vitamins and minerals. A quick sauté in olive oil and garlic is all they need. You can cut the bulb into strips, chunks or shred it, depending on how you decide to eat it. It can be stewed, fried, sautéed or baked, but they’re also delicious raw in salads offering a nice sweet light crunch. Great also for container gardening.