One example is the odd looking kohlrabi. To better understand it, perhaps a derivation of its name might help. The first part of the word 'kohl' is German for cabbage and the second part 'rabi' is (Swiss) German for turnip. And knowing that its origin is the same as the cabbage, broccoli, kale, and collard greens should make this vegetable seem a little less odd (or perhaps not).
Now that you've been properly introduced, the next question is what do you do with it? The most common way to 'prepare' it is to simply peel off the hard outer skin (and it is a bit tough), and then slice it like you would a cucumber. You can eat it as is or dip it in your favorite veggie dip. If eaten plain, the taste is a combination of broccoli stems and very mild radish.
If you'd like a recipe, here's a simple one 'borrowed' from Prairieland CSA:
4-6 kohlrabi with leaves
1 T butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 - 3 T sliced green or bulb onion
3 - 4 c stock
3 - 4 T flour
salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated
Preheat oven to 375 degrees F. Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into 1/4" slices or cube into 1/2" pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8" to 1/4" wide. Repeat.
In a large pan heat 4 qts. water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain. In a large saute pan, heat butter or oil. Saute garlic and onion for 2 min. Remove, set aside. Add 3 c stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until tender crisp. Remove from pan. Remove 1 c stock and into it stir flour. Add back to stock in saute pan. Salt and pepper to taste. Stir to prevent lumps. Add onion, kohlrabi, and kohlrabi leaves. Coat with sauce. Add 1/2 to 1 c more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approx. 15 to 20 min.And as for other strange veggies, one is covered in this recipe - garlic scapes. So stop by the Farmers Market on Historic N 1st Street to get your kohlrabi (Koller Family Farms) and garlic scapes (Ed's Place) to make this yummy early summer treat. See you at the market!