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<\/a><\/div>\nKOHLRABI F I have heard from many kohlrabi lovers since I mentioned that it is not everybody’s favorite. One said, “I LOVE kohlrabi. It’s yummy raw, kind of like broccoli stems or jicama, and it’s delicious roasted. Great for salads or in sticks for dipping in dips like hummus. What’s not to like?” Others offered that they make kohlrabi fries by dipping them in batter and baking them. “ <\/span>You’ll have your chance to try a new recipe. Since the positive comments began pouring in, the kohlrabi have swelled to softball size.<\/p>\n BULB FENNEL F\/P See Tom’s post for more on the finocchio<\/em><\/p>\n LETTUCE F2\/P1 We rescued many a head from the mud today. They are triple-rinsed but will need a final rinse in your kitchens.<\/p>\n BEETS OR HAKUREI TURNIPS F<\/p>\n POTATOES F\/P Purple Viking is our new favorite potato. Large and pretty in purple with white, fluffy flesh. <\/p>\n GARLIC F\/P<\/p>\n CABBAGE F The last of the compact varieties. The big heads are starting to mature.<\/p>\n GREENS CHOICE F Bok choy, tat soi and yukina savoy, all great in a stir-fry.<\/p>\n GOLD BALL TURNIPS P Just the roots with the tops removed to make them a bit more manageable.<\/p>\n BROCCOLI, CAULIFLOWER OR NAPA CABBAGE P The first two are almost done. The Napa is just starting.<\/p>\n NEXT WEEK: More lettuce, cabbage, greens. Watermelon radishes, carrots and leeks.<\/p>\n FARM REPORT: In the middle of this wet weather, Tom and I took a couple of days off the farm and ended up visiting our water downstream. The farm resides within the Fishing River watershed which enters the Missouri River near Missouri City. Across the river sits Fort Osage, originally constructed in 1808 to conduct trade with our allies, the Osage Indians. The usual story of death, displacement and hardship followed. The Osage are in Oklahoma now and our farm sits on their old hunting grounds<\/p>\n KOHLRABI F I have heard from many kohlrabi lovers since I mentioned that it is not everybody’s favorite. One said, “I LOVE kohlrabi. It’s yummy raw, kind of like broccoli stems or jicama, and it’s delicious roasted. Great for salads or in sticks for dipping in dips like hummus. What’s not to like?” Others offered … Continue reading In the Share – Week 23<\/span>
The farm is very soggy and we are worrying over the tender crops left in the field. We are approaching 10 inches of rain in the month of October. Most vegetable crops like 1 inch per week and much more than that leads to pooling and stagnant conditions. A soil is like a sponge and right now ours is full of water, not air. The stiff north wind that blew today was a good first step in getting things to dry out. Sunshine is forecasted for the next five days and should do a lot of good.<\/p>\n<\/a><\/div>\n<\/a><\/div>\n