I am pretty proud of my fall garden. It is November 5th, and we are still eating from the garden. The temps here have been down in the 30’s, and we have had several frosts. Despite the cold, we still have lettuce, broccoli, greens, kale, cabbage, and kohlrabi.
We tried the kohlrabi roasted yesterday, and it was fantastic! It was to said to have tasted like broccoli, sweet potatoes, potatoes, or turnips depending on who I asked. 🙂
Kohlrabi peeled and cubed
Coat the kohlrabi and garlic with oil and sprinkle with garlic salt. Roast at 400º for 25 minutes.