It's a Kohlrabi

Farm Share Week #5 is upon us, and I have to say, I think I'm getting the hang of this.  This week's bounty included:

head lettuce

broccoli

kohlrabi

parsley

beets

shelling peas

fennel

collards

radishes

The only vegetables in that list that I'm afraid of are kohlrabi and collards.  I've eaten collards before, but never prepared them; kohlrabi, I think I've heard of it.  It certainly is pretty though.

It's like a vegetable sculpture!

But what the hell do I do with it? The internet tells me that kohlrabi is otherwise known as a German turnip, so I may just treat it like other root vegetables and roast it. Suggestions are welcome, as always.

Another few things I've learned recently with the farm share:

1. I am not emotionally ready to deal with beet greens. I roasted the beets I had last week and ate them on a bed of arugula. It was fab, and I felt very pleased with myself. I know that you can also use the beet greens in salad etc., but I'm still scared of them, so I've been throwing them away.
2. I'm sad that this week's share didn't include bok choy! What the hell has happened to me? At least, if nothing else good comes out of this crazy experiment, I now know that bok choy is pretty awesome and is not an onion (it really looks like an onion after it's been chopped and stir-fried).
3. I've got to figure out what to do with the radishes. I picked some, but I have two bunches on deck and no clue what to do with them. I've read that the French eat a ton of radishes, and I am trying to be more European, and I'm at a bit of a loss right now. I shall do some googling.
4. How the hell did people ever learn to cook strange things before the internet? I know there have always been cook books, but I feel like I've never seen a cookbook as comprehensive as what I would need to deal with all this veg. I love you, the internet.

 I'm off to solve the radish/kohlrabi conundrum. Wish me luck!