|Row cover over the carrots and kohlrabi|
|Carrots under the row covers|
|Turnips awaiting cleaning and processessing|
With the onslaught of winter veggies I made a large batch of cabbage soup with a few carrots, potatoes, and local sausage. I have an enormous amount of kale I intend to turn into kale salad (we don't use pine nuts, but rather crushed walnuts or sunflower seeds and I don't use the yogurt), kale chips, and perhaps some kale soup. We also made a big batch of chili for the colder weather, using up a few jars of our canned tomatoes from the summer. How I hate to see those jars dwindle! We also pulled some kohrabi which I intend to test out a batch of fermented kohlrabi with. Tasty experiments (usually)! Luckily, the turnips store well, I just have to get the greens off of them and trim them up a bit before putting them in the refrigerator. If you have someone who does not like the strong flavor of turnips (like my farmer), try peeling them and roasting them. The peel is where a majority of that sharp flavor is and the roasting makes them milder as well.