EDITOR’S Take note: Elaine Mylander, who was on the schedule for a gardening report this week, regretably passed absent last thirty day period. She was a large component of the Sandusky/Ottawa County Master Gardeners and a typical columnist right here. Mylander was often seeking for the unique and strange gardening views.
Those in the application want to share how considerably they will pass up her by jogging one particular of her earlier columns on Kohlrabi, and printing her recipe for Frosted Grape Salad, which she brought to their very last holiday gathering.
Frosted Grape Salad
4 lbs. grapes (mixture of crimson, green, and black is nice)
8 oz. sour cream
8 oz. product cheese softened
1/3 cup sugar
1 tsp. vanilla
5 Butterfinger candy bars (complete measurement or 10 small)
1/2 cup brown sugar
Wash and stem grapes, drain well and established apart. Crush candy bars and mix with the brown sugar. With electric powered mixer, defeat with each other product cheese, bitter product sugar and vanilla right up until fluffy. Add 1/3 of the Butterfinger candy/ brown sugar combine. Stir to blend then fold into the grapes.
Take pleasure in that crunchy Kohlarbi
Most likely you have witnessed kohlrabi in the vegetable aisle in a grocery keep and questioned what it was or what to do with it?
Given that it was unfamiliar, you might have passed it by. Kohlrabi is a pretty flexible and healthful addition to your menu. It is lower calorie, high in fiber with a excellent supply of potassium and
It is really sweet with moderate turnip-like taste
The edible component of the kohlrabi is a large bulb grown on a stem just earlier mentioned the floor. When the bulb is younger, the flesh has a sweet, mild turnip-like flavor. It is a scrumptious vegetable, hugely prized for lots of who appreciate the sweet, wonderful grained flesh.
Now that you know what it is, why not make a new desire in your backyard and on your supper table.
Kohlrabi prefers amazing temperature so include it to your early plantings with peas and radishes. Plant the seed immediately in fertile perfectly drained loam just after the very last tricky freeze in the spring.
Press the seeds about ¼- to ½-inch into the soil with 1-inch spacing. For row planting, place the rows about 12 inches apart. Thin the seedlings to 4 inches apart just after the accurate leaves appear.
For the large selection, give them a lot more room. Kohlrabi wants a complete working day of sun to develop plump and build its characteristic flavor. Although it is not a root vegetable, it thrives on the exact same form of developing circumstances as root veggies like carrots and radishes.
It will want about 1 inch of water per week to increase promptly and produce a tender, moderate bulb.Kohlrabi is a significant feeder so you could want to include a wealthy compost at planting time and side-costume immediately after the vegetation are up.
When the temperature turns to summer season warmth, the vegetation will prevent rising and bolt or generate flowers. Harvest when the base of the bulb reaches 2 to 3 inches throughout for its ideal flavor and texture.
Kohlrabi arrives in quite a few measurements, hues, styles
Kohlrabi will come in practically two dozen varieties with a assortment of unique measurements, colours, flavors, designs, resistance to disorder, and duration of storage life. You can opt for involving inexperienced and purple kinds but both equally will be white on the inside when cut or peeled. Some cooks say the purple types have a sweeter flavor.
The kohlrabi will arrive at harvest maturity about 45 to 60 days right after germination and should be planted preferably so it can be harvested before daytime temperatures reach 75 degrees.
To harvest, lower stems just below the bulb at floor amount and strip off the leaves (which can be cooked like collards). The bulbs can be saved for several months in the crisper bin of your fridge or in a root cellar. The leaves need to have to be eaten soon after cutting.
Get it contemporary, improve it by yourself
Like other cruciferous greens, the flavor of kohlrabi is fantastic the day of harvest and begins to drop a bit each individual working day thereafter. Therefore, the kohlrabi you see in the grocery shop may well have been there many days due to the fact it was harvested and would not be the finest introduction to a new vegetable for your family. So the answer to that problem is — mature it on your own.
Now, what to do with it? You can steam it either sliced or cubed and serve it dressed with an herbed butter. It can be grilled with olive oil and a little salt and pepper. You can grate it for slaw, sliver it for salads, slice it for serving with dips, provide it au gratin or creamed. Add it to soups and stews or stir fry it in Chinese dishes or just add it to a relish plate.
Why not try escalating it in your yard this spring, you may have discovered a new, healthier side dish to increase to your menus.
In memory of Elaine Mylander, a Learn Gardener with the software in Sandusky and Ottawa counties.