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Choko
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Posted by The_Grub Sydney (My Page) on Tue, Mar 8, 05 at 21:36
| Now I know how they get thair name. My vine is strangling a 20m tall gum, has crossed over the cubbyhouse and the hibiscus and is heading on the other side for the shed. It's in full bloom so maybe I'll have a pile of the blotters soon. |
Follow-Up Postings:
RE: Choko
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| Napalm the rotten thing. *still overcoming childhood choko trauma* |
RE: Choko
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| Mrs Grub loves them. Not looking forward to donning the rubber gloves to peel them, though. Looks like a big late Autumn crop of the green things. Speaking of cool-season crops, I had good results with Kohl Rabi and plan to plan hundreds of them in late Autumn once my tommies finally give up the ghost. |
RE: Choko
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| I grew some KR last year. Nice, versatile things, but I just don't have the space. |
RE: Choko
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| Pick 'em when they're babies Grub. Yummy steamed or even thinly sliced raw in salads. But only the baby ones, egg size, are nice this way. The growing tips are good in stir fries. They have a bean flavour. |
RE: Choko
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| Okay, I'll try the tips. However, I'm not sure how I am going to harvest the Choko when they set. Most of the vine is tens of metres in the air! Maybe I'll have to make a noose or something. Or slimb the tree. The Kohl Rabi were great last year, being easy to grow, and the only brassica besides Yates Purple Top Swede that has worked for me in Sydney. Cauli gave me a few tiny heads, brocc' was slightly better, brussel sprouts were fluffy things that I later found out needed frost to set heads. But for a few woody ones, the Kohl Rabi were tops with white sauce and corned beef in about July. But enough of that talk for now. |
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