Root vegetables, harvested in autumn, are more and more common in our gardens and allotments.It is one of the he althiest and at the same time one of the easiest vegetables to grow.The soil requirements of beetroot, kohlrabi or turnips are not too much of a challenge for us.
The best kohlrabi varieties for autumn harvesting include "Konmar" and "Segura", whose white flesh with a great taste is ideal for preparing sweet salads. 'Segura' is resistant to leaf diseases and its tubers do not become woody over time. Both varieties can be sown in pots and boxes in June.We plant kohlrabi under covers in April, and plant the plants into the ground without covers at the beginning of August for the autumn harvest.
The correct spacing of seedlings is 25x25 cm. We plant kohlrabi in a soil saturated with moisture and on a cloudy day. After planting into the ground, the plants should be watered abundantly. To store kohlrabi effectively, its leaves must be cut.The vegetable can be stored for several weeks in damp sand or in a cool cellar.The store should be aired.
Turnip is an edible plant that has been cultivated in Poland since the Middle Ages. Its edible part is the root, which can be eaten raw, cooked or baked. Turnip has low climatic requirements and is not sensitive to low temperatures. Its great advantage is resistance to drought.However, it requires a sunny place to grow in the garden.
This vegetable is grown from sowing directly in the field or plot in May and June for autumn varieties. The seeds germinate at 3 ° C.When the seedlings have emerged, they should be cut off.Turnips, grown as the main crop, are harvested in October and November, and grown as catch crops - before heavy frosts at the end of November.Edible turnips keep well in mounds and cellars.
The sharp, expressive Teltese kneecap probably comes from Poland.It was extremely popular in Germany in the 19th century, where it was considered a real delicacy.It was served in famous restaurants both in Brandenburg, where the name comes from the town of Teltow, and in respected restaurants in Kujawy and Pomerania. The gourmets of turnips included, among others famous artists and philosophers of the 18th and 19th centuries.
Świerząbek - dark gray carrot with acorn flavor
Jerusalem artichoke is a plant that was particularly popular in the 19th century. Today, hardly anyone remembers about it, although in French cuisine it is used as an addition to soups and stews. It was grown in Eastern Europe mainly for its edible root, which looks like a dark gray carrot with white and yellow flesh.The root smells and tastes like edible acorns.
The sowing season for this plant is February, harvesting takes place in July. The roots are stored at 6-8 ° C, which increases the rate of starch conversion in the root.This process protects the plant from infection with fungal diseases.Nowadays, scabies cultivation was started in northern France, in the Loire valley, where a new 'Altan' variety was bred.
Good to know
The Telta turnip is sown directly into the ground at the end of August, while it is harvested in October. A characteristic feature of this variety is pear-shaped, elongated roots, white color and softness. The kneecap can be eaten directly or in vegetable salads.
Hardy celery
Celery is undoubtedly an inseparable component of our menu for cold days. The intensively yielding 'Balena' and 'President' varieties tolerate low temperatures. Root celery is grown from seedlings, which can be planted into the ground, when it has 5 true leaves - 2 months after sowing. Vegetation lasts 140 days from mid-May. Harvesting of both varieties takes place at the turn of October and November.
The condition of good celery storage is proper cooling.They should not be harvested when the temperature exceeds 20ºC, because they can be quickly infected with storage diseases. We store celery in the temperature from 0 to 4ºC on piles on the plot or in the cellar in boxes lined with foil.
