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; hma beans growing 

 and swelUng 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 Uttle 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 httle-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 deUcious 

 dish, attaining immediate popularity. The taste? 

 A Kttle like cabbage, more like cauliflower, but 

 better than either, and wholly free from coarse- 



