Does a shake made with kohlrabi leaves and kefir sound tasty to you? It didn't to Brandon either, so I think he was surprised to find out that with frozen fruit and a dollop of honey, a kohlrabi shake is actually quite good. Figuring out a way to have raw greens for dessert is also good. I like sneaky vegetables.
In the slightly out of focus photo above, you can see the tiny flecks of green kohlrabi leaves blended into the kefir smoothie. I used an over ripe banana and some frozen strawberries too, and added a big glop of raw honey to sweeten it. I think we could have skipped the honey and still enjoyed the shake, but raw honey is supposed to be good for us too, so this seems like a good way to get some in our bodies. The shake tasted like a slightly tart strawberry milkshake. The kohlrabi from my garden has a very mild taste, especially if I pull off the stems, so it was perfect to add to the blender.
My kefir grains are still alive inside my metal tea strainer (a.k.a. my "clabber ball"). Right now I have two of these metal tea strainers full of kefir grains, which I put in a big jar of milk and leave on the kitchen counter for twenty-four hours until the milk becomes a yogurt consistency. Then I put the jar, with the clabber ball still inside, in the refrigerator. When we eat the kefir, or use it for cooking or in the bread machine, I just plop the balls in a new jar of milk. In the photo above, you can see what it looks like inside the ball. When I read about kefir grains, they were described as looking like cauliflower. I think it looks more like cottage cheese. Nothing about it looks like a grain.
I find it's best not to look inside the clabber ball too often. Some things should stay behind the scenes!