Cut-leaved Toothwort

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A spring wildflower that occurs in the woods at Chert Hollow.

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The seedpods are similar in shape to other brassica-family plants, such as collards that we routinely save seed from.

Astro Arugula

Arugula is a cool-season crop grown both in spring & fall at Chert Hollow Farm. Depending on weather conditions (temperature & moisture), soil fertility, and plant age, the flavor ranges from nicely tangy to intensely potent/bitter. The taste buds of the eater also are a factor: Eric loves the strongest flavors that Joanna thinks taste awful if eaten plain.

If you love strong flavors, using arugula is easy. If you’re not a fan of the intense flavor of arugula, the trick is to combine it with appropriate flavors. For salads, mix it with other greens (which is often how we distribute/sell it anyway), perhaps top the salad with a combination of cheese & fruit (apples or raisins, for example), and a strong dressing. Or, saute it; garlic and a dash of good balsamic vinegar really help to balance the flavor, as well.

Korridor Kohlrabi

Kohlrabi is an odd vegetable: not a root, not a fruit, not a leaf, but an enlarged stem. (The leaves are edible, too.) When grown under good conditions, the flesh is crisp and sweet, somewhat reminiscent of an apple. Peeling the skin is optional, though it is sometimes a bit tough. Delicious eaten as chunks for a snack, grated into slaw, or used in stir fry, to name a few possible preparations.

Kohlrabi is a cool-weather crop. We tend to grow them in spring.

We’ve tried a number of open-pollinated varieties of kohlrabi, but we have often had difficulty with poor growth and development of woodiness in the stem, making the result pretty unappetizing. Kohlrabi seems to be a vegetable that benefits greatly from hybrid vigor, which is not surprising given that brassicas are generally outbreeding plants. So, we’ve settled with buying hybrid seed for kohlrabi, and Korridor is one of the varieties with readily available certified organic seed.

Seed is available from High Mowing Organic Seeds and Johnny’s Selected Seeds.

Hakurei Turnip

This is a hybrid turnip that grows quickly to form nice, uniform white roots. The flavor is quite sweet and mild for a turnip, and may appeal even to those who do not consider themselves turnip-lovers (like Joanna). Roots are good both raw and cooked, and the greens are nice cooked. These are great diced and sauteed with other vegetables in dishes like stir fry, fried rice, frittata, and more.

We generally prefer open-pollinated varieties to hybrids, but we finally tried these in 2012 and certainly agree that this variety is a winner.

Organic seed is not available for this variety. Seed is exclusively sold by Johnny’s Selected Seeds.