We were scrambling today to get a bunch of harvesting done ahead of a rainy day tomorrow and then plummeting temperatures. I promis
e a newsier newsletter next week.
Your shares today feature giant kohlrabi! I am particularly excited about this kohlrabi because last fall we didn’t get any kohlrabi. Instead of the
dry September we had this year, we had a wet and warm late summer, and we got a lot of black rot – a plant disease that effects plants in the cabbage family. I watched the kohlrabi melt into the ground. But not so this year! That dry September has kept us black rot free. And well stocked in massive kohlrabi.
This variety of kohlrabi is selected to get super big for winter storage while staying supremely yummy. Don’t know what to do with it? Don’t worry, you have plenty of time to figure something out. It will keep in the fridge for months. Ours never last that long, because this versatile vegetable
is easy to use. It is delicious raw in salads or dipped in hummus. Or try it roasted with root vegetables. Creamy kohlrabi soup is a very traditional
preparation. It can be grated into slaw. It is lovely steamed. You can even mash it like potatoes or make it into a gratin.
Small Shares
- Cabbage
- Troja Giant Kohlrabi
- Lettuce
- Bolero Carrots
- Crunchy King Radish
- Hakurei Turnips
Small Shares
- Cabbage
- Troja Giant Kohlrabi
- Lettuce
- Bolero Carrots
- Crunchy King Radish
- Hakurei Turnips
- Red Russian Kale
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