The Kohlrabi Harvest

With warm weather allegedly coming home to roost this next week, it was time to switch over the kohlrabi planter to a cucumber garden. Here are my lovely kohlrabi, washed up and leaves removed.

Peeled, sliced into half-inch slices, blanched for 80 seconds, ice-bathed for 4 minutes, allowed to dry, flash-frozen, and packed into 10-ounce bags, it all now resides in our freezer.

Morning in the 2017 Fall Garden

I haven't been very successful at growing cabbage in the garden -- up until now.

Last year I tried purple cabbage, and some of them looked gorgeous, (but not all) and the flavor was a little astringent for my tastes. This year is green, and they are simply breath-taking.

The cabbage you buy in the store is round and light green, but I can attest from experience that those big blue leaves make a wonderful golumpki. I used to buy whole cabbages untrimmed when we lived back East, and freeze some of those big leaves for winter cabbage rolls. I look at these plants and see not only golumpki, but blue leaves for stir-fry, and for fried cabbage with onion as well.

Years roll by more quickly all the time, so this morning, I decided to take portraits of my current garden so I remember what worked, and how beautiful vegetables can be. The full set of portraits can be seen in my Flickr account, Palmprint Gallery.

This morning was also our first foggy morning, dressing the garden in wispy whiteness. My pictures were taken just after the fog lifted.