THE EARLY FALL GLORY 169 



there is an increasing abundance of the best, and 

 we hardly keep up, these days, more than a bowing 

 acquaintance with the butcher. Three sorts of 

 sweet corn, all really sweet; lima beans growing 

 and swelling so fast that we can't possibly eat up 

 to them; a treat of Nott's Excelsior peas, late 

 planted; tomatoes, carrots, beets, peppers, spinach, 

 snap beans, turnips if we want them (we don't!), 

 lettuce of two sorts, parsley all the time, celery 

 just humping itself these cool nights to get ready 

 for use what more could properly be asked of a 

 growing garden? 



There is more; we have made the acquaintance 

 of kohlrabi this year, and it is an agreeable 

 acquaintance. I grew some of the White Vienna 

 sort, just to have it. The blue-green foliage, and 

 the nice little turnipy bulbs above ground were 

 first-rate to look at. A visit from my gardener 

 friend Rebe indicated a way to become more 

 intimate with this little-grown cousin of the cab- 

 bage and the cauliflower. Several of the pretty 

 bulbs were trimmed, pared, sliced, soaked in salt- 

 water, boiled in the same with several pourings-oflf, 

 and a cream dressing added. Result, a delicious 

 dish, attaining immediate popularity. The taste? 

 A little like cabbage, more like cauliflower, but 

 better than either, and wholly free from coarse- 



