Harvests have been much reduced this week, so Harvest Monday will be quite brief.
First up are Kholrabi. These
are the last of the small batch I sowed at the end of the Summer, and they have been brilliant. This is the first year I have grown them, encouraged by Dave from Our Happy Acres, and to be honest I was unsure what to do with them really. Dave makes kimchi
and fermented pickles, but these are not currently "on our list", so have had to be a bit imaginative to make sure we didn't get fed up with kohlrabi. They do keep for a few weeks in veggie-store bags, in the fridge, so this last pulling won't all need to
be eaten this week. I took them up as they were proving very attractive to mice, otherwise they could have been left a bit longer
So far, we have had them raw in salads, both cubed and sliced using a mandoline, cut into batons and steamed with
roast dinner, sliced and fried coated in egg and breadcrumbs, seasoned with chilli flakes and also with oregano, grated slaw-style with onion and carrot, and next will come a curry. I rather fancy something with coconut, thinking that cabbage and coconut are
a great combination and kholrabi are part of the cabbage family..... worth more than a passing thought I suspect!
Having had a few decent frosts a couple of weeks or so back, we decided to see what was growing beneath the Parsnip
leaves. You never really know whether there are dozens of fanged beasts down there, or nice smooth roots. I dug four, one of which went straight into the compost as it was very tiny and twisted, but the other three, whilst modest sized, were straight
and undamaged. Given the issues with drought and mole tunneling, I was more than happy. These are Vulcan: I wonder how the Student and Duchess have fared? I only wanted to pull what we were going to eat that day, so the others can perhaps grow slightly more.
Very, very sweet and tasty lightly roasted alongside the potatoes yesterday evening, our first parsnips of the season.
A couple more Carrots from the twisty row were fine once cleaned and sliced,
and a small Cabbage that had some damaged outside leaves was delicious steamed and served with butter and black pepper. One or two Radishes came up
when I was trimming vole-damaged leaves, and these were added, finely sliced, to salads. Hopefully the others will now be safe from further attacks