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The Wifey Has Been Really Busy With The Garden

A

Adirondack case guy

Well-known Member
Well,
Today she did the 3rd batch of V8.5 juice. Each batch has yielded 37 to 41 qts. She has been freezing, canning and dehydrating for the past two weeks. most of the garden crop is history, other than some late Cabage, Celery, Kohrobie, Brussel Sprouts Hubbard squash, Turnips, Dried beans, mellons, and a few left over peppers and zucchini.
Loren
PS Does anyone have some good recipies/methods, to preserve Kohrobie? Will it make krout or slaw. First year for this stuff. We have cooked some and is much like cabage.
a82983.jpg
 
looks good, could go for a big cold glass with lots of pepper on top, keep up the good work, you know some people are already looking for snow :)
 
She has been taking care of you, so you better take her out for supper at least once, or you will be in that pot of hot water yourself.
 
We have a plan to head to the high peaks of the adirondacks this week. Fall colors will be at their peak. Just gona take a day off and go where the road leads, no destination in mind.
Loren.
PS will have camera in hand.
 
Google doesn't have much of anything on preserving it. This was about all I found:
To can kohlrabi first wash, cut off the tops and roots, and peel and dice into small pieces. Simmer in water until just tender, pack while still hot into your jars and cover with the boiling water, leaving an inch of head space. Process in your pressure canner at 10 pounds pressure for about 40 minutes.

There are quite a few different ways to cook it though, google it but be sure and spell it correctly: Kohlrabi
I've eaten it too, very similar to cabbage as you said. I don't see any reason a person couldn't make kraut out of it.
 
Thanks for your input. I guess we will experiment a bit. "not much to loose, we planted it as an experiment to start with". I will post back later this fall with results.
Thanks again Loren
 
Looks like you"re using a flat top elec range. I"ve been told they won"t hold up to canning so we started using a propane unit outside and it actually works pretty good as the house doesn"t get as hot.
 
Acg
I love kohlrabi. German turnips I believe.

For short team storage. Keep it moist with a paper towel wrapped in a plastic bag in the fridge. Will only be good a week or so.

I make coleslaw out of it. Shread it, add a little onion and a jalapeno or two for heat. Good for a week. I use marzettis.

I use the leaves as an addition to regular lettuce for salads. Kind of tasty, but wouldnt make a salad with just kohlrabi leaves.

If you find a good way for long term preservation i would like to know.

Rick
 
We used to slice it like french fries, and dip in ranch dressing or whatever- kids liked it. Jicama is good that way, too.
 
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