Back to Basics

The best of the best from the 2011 OG Test Gardens.

By Doug Hall

Photography by Christa Neu

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superschmelz kohlrabiKohlrabi

‘Superschmelz’

We were skeptical when the folks at Territorial Seed told us that this kohlrabi could grow to monstrous proportions without losing its crisp, mild quality—but they were right. Still, it’s best to have a heavy cleaver handy to cut through the thick skin. Or harvest before they become huge.

Seed Source: Territorial Seed Company

Growing tip: Timing a cool-weather crop such as kohlrabi can prove difficult in climates where spring proceeds quickly into summer. Test gardener Bill Nunes, who operates a 2-acre market garden in Gustine, California, lives in such a climate. “Winter-sown kohlrabi can bolt quickly here, come what passes for spring in central California. Fortunately, the greens of kohlrabi are delicious,” he says. “When I see signs of bolting before the bulbs start to form, I cut and bunch the greens over about a week’s time. Just because the bulbs fail to form, it doesn’t have to be a complete crop failure.”

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