Thanks for the new thread, Stormy! I've been really negligent in posting lately.
I have a lot of Brassicas in the garden right now. Calabrese broccoli and kohlrabi are both at harvest, though I expect the broccoli to keep making small heads until frost. Brussels sprouts, kale, collards, and Romanesco broccoli are sizeable plants and should all be able to overwinter here. Turnip roots are about 2", so I've harvested some, and will keep picking them until frost. Pak choi is a few inches tall, it'll go under cover for winter. I think that's all...
I started everything from seed. Most I started in cups in late summer, though the turnips and pak choi I direct seeded.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
I've never tasted a Kohlrabi Bit. What are they like? I've never had or seen Pak choi either. Is it pretty close to Bok choi?
You are reminding me to add a few turnips to my shopping list this week. I don't eat those frequently enough to want to grow them, but I do like to have some occasionally.
I am just about to cut my broccoli down. It's no longer producing much yield for the space it takes up. My Brussell Sprouts still aren't mature.
Kohlrabi are popular in parts of northern and central Europe, but barely heard of in the US. They're pretty mild in flavor, and the texture reminds me of thick broccoli stems - juicier than a potato, but holds together well without being tough. They're usually served pretty simply, boiled or steamed with butter and some herbs, though that's typical of most veggies in those cuisines.
I'm only growing a tiny patch of turnips, about 3x4 feet. I like them in soups, but don't use them for much else, and my husband won't touch them. I'm hoping they stay good in the ground for a couple months so I can just harvest a few at a time when I need them.
I don't grow cabbage. It's another one my husband won't eat, so I just use the leaves of my other Brassicas in soups instead of growing actual cabbage. I do buy a head about once a year for slaw. I like sauerkraut as well, but don't eat it in large enough quantities to want to ferment my own.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Oh I have seen Kohlrabi in the stores for quite a few years now, just never tried one. They are pretty odd looking. I might just buy one now and give it a try. Thanks.
I like mashed turnips too, or turnips and potatoes mashed together.
Goodness cabbage is so much a part of my winter cuisine in so many different forms. It's hard to imagine doing without it.
We still eat a lot of greens, they're just kale, collards, and the leaves from the broccoli, sprouts, turnips, and kohlrabi. I might grow some heading cabbage in the future, but I don't mind eating the darker greens for the most part - I think they're a bit healthier, and they're what I grew up on (especially collards, good southern comfort food).
What are some ways you make cabbage? I use it in soups, plain steamed or boiled, slaws, and I buy sauerkraut, but I don't think I would make it a major staple even if it was always on hand.
Oh, I realized I missed a question above... bok choi and pak choi are just alternate spellings of the same vegetable. Oddly, I usually see bok choi (or choy) at restaurants, but pak choi on seed packs and the farmer's market. I'm not sure why there are two versions, I figure it was something that happened in translation.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Thanks for that clarification Bit. I braise cabbage, stuff it, bake it sliced with apples garlic mustard and onions. Braised cabbage makes a good bed for bean or mixed vegetable dishes. I love Kraut with Pork for me. There a gazillions of cabbage recipes out there.
Savoy cabbage is my favorite, but I do eat them all. I make soup and slaw with it too. Just potatoes and cabbage makes a nice vegetarian meal.
I love greens too but usually cook them Italian Style as opposed to Southern style.
I grew Belstar and Calabrese broccoli this year, along with Famosa cabbage. This is the first year I've grown this cabbage and it's good both steamed and in kraut.
This is the first year I grew it and it did great. The heads are big. We're mostly eating it just steamed with a bit of butter, pepper and salt, but I have to use up all these heads somehow and kraut works. The kraut is more tender and finer than with normal cabbage. It also makes a great slaw!
Ignore the hail damage on the outer leaves:
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Oh Tabby, That is a real beauty!! It looks like a form of Savoy cabbage only bigger and darker. I never have steamed cabbage, usually braise or roast it. You should make a few pots of soup from it too and freeze them.
Have you tried cutting them into wedges and grilling them? That can be quite tasty.
If you mean the white butterflies that make the little cabbage worms, then I do get those, but they weren't a big problem this year. They were worse on my broccoli. The hail did far more damage. They were so pretty before the hail that I'm considering putting them in a flower bed next year.
I'd like intructions on how to grill cabbage and a soup recipe.
I posted that soup recipe over on the soup thread the other day. I grew up eating that, as my mom would do the diet from time to time (I never used it as a diet, just a tasty meal). I don't follow it exactly now, but it's the basis of my cabbage soup, altered to fit whatever veggies I have on hand.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Tabby, to grill the cabbage just cut it into thick wedges at least an inch thick. Sometimes I lay the wedges on a plate of olive oil and coat them on both sides with the oil. Other times, I just brush them with oil while they are on the grill. Lay the wedges on the grill and when they are browned on one side, turn them over and briefly brown them on the other.
If they hold together well, lay them right on the grill. If they start falling apart, use one of those flat grill pans to grill them.
Name: Sally central Maryland slef employed writier
I'm really happy with some late summer to fall planted brassicas-
Dae Cheong Chae Pac Choi (A Brassica rapa) from Johnny's- sprouted in the summer, were almost annihilated by cross striped cabbageworms, but the chilly weather has stopped them, and the plants are growing wonderfully! (with a few slow aphids trying to hang on, but not able to do much) Glossy tender, dark green leaves sort of cabbagey textured with juicy stems in a rosette.
Komatsuna Mustard Spinach- Lighter green, almost a lettuce texture, long oval leaves to over a foot long. Also growing well this fall. I think any mustard is a brassica but ?? No bugs at all on this now. Very mild flavor.
Red Giant mustard--Planted this fall in a warm spot for winter growth. Beautiful and growing very well, small leaves for salad, larger ones to cook. No bugs.
I picked a huge bunch of mixed greens last week, braised it with garlic, putting the chopped stemmy parts in first, with the leafy chopped parts on top, and some chicken fat and salt. So good.
I think that I shall never see...A poem lovely as a tree ( Kilmer) Whatever the weather, you can bring your own sunshine (DD) I'm not REAL smart but I think I'm pretty good average (my dad)
I might just buy one now and give it a try. Thanks. 
