I began to lose my patience for salads and uncooked meals. With kohlrabi, zucchini and spring onion waiting to be used, I decided upon two things. First, zucchini strips sautéed quick with garlic and almonds. Second — and yes, this spikes the temperature in your kitchen by a good twenty-five degrees — gratin of kohlrabi, spring onions and fennel.
Take one decent sized kohlrabi bulb, one onion and one small fennel bulb. Slice all very thin (a mandoline, one of those compact Japanese ones, is perfect for this. Or a sharp knife). Blanch the kohlrabi in salted water. Drain, toss with other vegetables and a dose of cream. Season. Place in a gratin dish, cover with a bit of cheese (maybe something Swiss — this was that aged "Finlandia" cheese) and some fresh breadcrumbs. Bake at 300º until bubbly, then pass under the broiler for a minute. It'll still have a nice crunch to it.
Then sauté some almonds and garlic in olive oil and butter, add zucchini in spaghetti-like strips. You want to just heat this through. Season. The zucchini should be just warmed. Use maybe one small zucchini per person, one large for two, etc. Sprinkle with fresh tarragon. Or maybe thyme.
Perfect with bitter greens (such as mizuna, tatsoi and mustard greens) tossed with nothing more than oil and vinegar.