Stuffed Kohlrabi with Quark Cheese

Remove the stems and leaves from the bulb, then peel the bulb. Trim 1/4 inch from the root end of each kohlrabi bulb. Scoop out the pulp of the kohlrabi from the opposite end with a small melon ball scoop or spoon, leaving 1/4 inch thick shells. Small dice the kohlrabi pulp and cut the leaves into 1 inch pieces. Saute the leaves in 1T olive oil until wilted over high heat, about 30 seconds. Mix the leaves with diced kohlrabi, radishes, garlic scapes, green onions, cheese, and oregano. Add the remaining oil, salt and pepper. In a small baking dish place the kohlrabi shells and season with salt and pepper. Fill the kohlrabi with the vegetable and cheese mixture. There will be some of each left over. Simply place around the kohlrabi on the bottom of the baking dish. Pour the water in the pan and cover. Bake at 350 degrees Fahrenheit for 30-40 minutes or until the shells are tender. The extra filling also makes a great dip for crackers or bread. You can enjoy it while the kohlrabi bakes.