Kohlrobi

[BilletHead]

First time growing these. What size to harvest? How to fix? I put in starts right after lettuce came out.

I am enjoying reading and seeing the harvest from all on here. Started getting cherry type tomatoes now for a couple of weeks. The larger ones now. A cherokee purple and orange whopper have now been consumed. will have more to pick in a day or two. More cherokee's black krim's, lots of orange whoppers, brandywine and yellow types.

Peppers on big time. melrose, double delight, cubanelle, jalepenos and rio grande. They have been on for a couple of weeks. I had a bunch for lunch, slice and gut them, coat with olive oil and salt and pepper. Throw them on the gas grill, lightly char and soften. This with sliced tomatoes. Good eats.

Picking cabbage too and cooked in the skillet tonight for supper.

Thanks for letting me share my garden. Going to be in triple digits the next few days. I am worried it will be like last season and get too hot for all the tomatoes to ripen properly,

BilletHead

[ness]

Looking good BH. I don't know a thing about kohlrabi, but your maters and peppers are looking pretty good. A couple weeks ahead of me, I'd say. Picked my first Brandywine last night and it had a big ol' bite taken out of the backside. Pisser. We're gonna be 100+ the next couple days too, so everything's gonna really be put to the test. At a minimum, stuff won't set any new fruit for a while.

[Bird Watcher]

I'd say yours are about ready Marty. Dad grows those every year and if you let them go too long after it starts getting hot they start getting really fibrous. I don't know if you can go by size. The ones at the farmers market are as big as softballs already.

[Dutch]

When I grew them we sliced them and ate them raw. Even tennis ball sized ones would be getting tough.

[BilletHead]

Thanks guys,

some of mine are between a tennis ball but less than a softball. I better pick the biggest and give it a try raw. Chris, how does your dad eat them?

BilletHead

Ok then,

I picked the largest one. Peeled and sliced. Tried raw, good and crisp, not too tough yet. A little salt and pepper. Good like that and then a dip in spicy ranch (answer to most anything). I can see all kinds of possabilties. Might try this http://www.restaurantwidow.com/2006/07/kohlrabi_and_wh.html

Really a bland cabbage flavor in my opinion. I think as easy as they are to grow they will be a staple of my raised garden from now on. Time for lunch. May slice another couple pieces and olive oil and throw on the gas grill?

BilletHead

[Bird Watcher]

Dad loves them. They are one of his favorite things out of the garden. I think he usually eats them raw or sliced on a salad or he steams/boils them in a saucepan with olive oil, salt and pepper. great looking garden Marty.

[BilletHead]

Thanks Chris for the info. Grilling them brings out what little cabbage flavor is in them more. Cut about a half inch thick. Got them good and hot all the way through. Still crisp in the center but softer on the sides.

Marty