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Would you spend money on food of unknown tastiness, and risk wasting not only money but food? Once upon a time, I didn’t. I liked to try foods that were new to me, but, given my distaste for waste, I preferred trying them from someone else’s kitchen.

Being a subscriber to the Rolling Prairie Farmers’ Alliance program changed that. Although subscribers often have some choice in their weekly bag of produce, we’re still subject to getting unfamiliar foodstuffs. (Rolling Prairie is a kind of community supported agriculture, or CSA, program.)

Now in its 14th year, Rolling Prairie has introduced me to many foods I’d never previously prepared, from arugula (hate the smell) to mizuna, kohlrabi, pea greens, edamame, some kinds of squash, sunflower sprouts and items I can’t think of at the moment. Some of them still don’t get me excited (mizuna), but others have become favorites (buttercup squash).

This week’s bag included what’s become an old friend, kohlrabi. (I’m still looking for a copyright-free photo, but there are a couple at the link. Really, I am going to buy a digital camera. Soon. The phone just doesn’t cut it.) Thanks to Mercedes at the Lawrence Farmer’s Market for the great pic.

The short scoop on kohlrabi: It is in the cabbage family and, like cabbage, comes in pale green and purple; it’s not a root; the bulbous part is actually a ballooned stem; the leaves are edible, too. They’re best when the bulb/stem is less than 3 inches in diameter. Larger ones get woody.

The taste has been identified most frequently with turnips and broccoli. Given that I like broccoli and kohlrabi but turnips don’t appeal to me, I subscribe to the broccoli theory.

Things to do with kohlrabi:

• Slice or chop and saute in olive oil or butter.
• Add slices or matchsticks to a stir fry.
• Grate and use in a slaw.

Some people just slice them and eat them raw with a sprinkle of salt. Peel them or not, depending on your taste and on the relative toughness of the skin, which will depend on the vegetable’s size. I think this first kohlrabi of the season will go into a stir fry. Here are some kohlrabi recipes from another CSA.