The weird root looking thing in baskets this week is kohlrobi. Peel and prepare much like you would beets. Cut into large pieces, steam, drizzle with a little olive oil or freshly made butter. A nice addition is a little crumbled macadamia nut scattered on top. Some people like them mashed, with butter, salt and pepper. I’m told the Chinese prepare it two ways, typically: one is very lightly sauteed and still a little crunchy, and the other is cooked fairly well to the consistency of a scallopped potato. Either way is delicious! Who knew such an ugly looking thing would be so tasty. Enjoy.