Kentucky Fried Garden is my journal of vegetable gardening in humid western Kentucky USDA zone 7a. Knowing where my food comes from and whether it comes from non-genetically modified seed is important to me. I try to use open pollinated varieties in an effort to continue maintaining the diversity of food plants available to humans. Trying to extend the harvest by experimenting with hardier varieties and overwintering plants will be one of my projects.
The first of the kohlrabi was harvested on Sunday. They were peeled, sliced, and then grilled on the barbecue with olive oil, garlic salt, and pepper. Quite delicious and they took hardly anytime to cook.