Echoes

Lee's Summit JournalJanuary 17, 2014 

this is

the year

of

kohlrabi

slipping

into

upscale

chefs

elite

kitchens

and

spring

to

fall

farmers

market

stalls

slice

dice

fry

roast

boil

steam

grate

pickle

shred

stuff

ferment

mash into

a remoulade

treat

leaves

like spinach

or other

leafy greens

he remembers

as a boy

eating

it

raw

out of

grandmas

small town

garden

the year

of

kohlrabi

to be

used

any way

you

choose

it will

taste

a little

sweet

with a

hint

of bitter

bite

a lot

like

life

h.

 

Hubert Neth, a United Methodist pastor, has been contributing to the Journal for more than 20 years.

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