Plant Kohlrabi in your Garden, “Try it, you’ll like it”

Nothing bothers kohlrabi. If you want a pest and disease-free plant, kohlrabi is it.

Kohlrabi is what I call an “above ground turnip” because what you eat is a round bulb that forms at the base of the stem. Kohlrabi has a little taste of turnip, along with a hint of cabbage and radish flavor.

Start kohlrabi from seed in wide rows just like turnips or beets. The plants are very hardy and will thrive in almost any kind of soil or temperature.

The best kohlrabies are those that grow quickly. Slowpokes are usually tough and woody. Plant in well-fertilized soil and provide a steady supply of water for the plants.

After thinning, the plants should be 3 to 5 inches apart in the row. If you plant in wide rows, you’ll have enough kohlrabi to start harvesting once the first bulbs reach 2 to 3 inches in diameter. I pick kohlrabi all season, slicing the bulbs into bite- sized pieces with my jackknife as I walk through the garden. They’re great.

Besides slicing it thin and eating it raw, or with dips or in salads, kohlrabi can be steamed, sauteed, or added to soups or boiled dinners.

Two ways to have it fresh every week

If you have room in your garden, sweet corn is a must. Nothing tastes as special as corn from your own garden. I like to have the pot of water heating up as I go out to pick some ears for dinner. That’s because from the moment the ear is picked the sweet sugars inside begin turning to starch and the precious flavor starts to disappear. You simply cannot find that wonderful taste of freshly-picked corn anywhere else—not in canned corn, not in frozen corn, and not by buying the so-called “stay-sweet” varieties at the supermarket. Once sweet corn is picked, its flavor starts to go downhill.

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