Reliable Vegetables for Present Planting ADOL ™ v £ RUHM 
A HALF DOZEN LATE PLANTED CROPS THAT WILL SUPPLY THE TABLE IN FALL AND MAKE A CHANGE FROM 
THE ORDINARY RUN OF SUCCESSIONS 
T HE only reason that celeriac, leeks, 
kohlrabi, and some other excellent 
vegetables are so rarely found in 
gardens is that people do not generally 
give attention to the big possibilities of the 
later planted crops Now all these are as easily 
grown as beans, turnips or pumpkins, and 
at this time of year are of great importance 
to the gardener who wants to make the most 
of his garden because they are all “trans- 
planted” and are valuable as succession crops 
to follow the early kinds. Small plants can 
be bought from the seed stores or florists and 
can be utilized to immediately follow up ex- 
hausted crops, and so materially help the year’s 
food production. 
Brussels Sprouts, belonging to the cabbage 
class, are treated just like late cabbages and 
require similar conditions — rich, moist soil, 
cool weather and lots of water. Seeds are 
best started in boxes the end of May. When 
the seedling plants are 
plant to the garden in 
setting them one foot ; 
six inches tall, trans- 
a well prepared bed, 
part in the rows and 
two feet between the 
rows. As every well- 
grown plant will furn- 
ish two quarts of 
“sprouts” worth 25 
cents per quart, a 
piece of ground meas- 
uring 10 x 20 ft. will 
produce #50 worth of 
them! Put this to 
the test this sum- 
mer. 
Cooking the sprouts 
offers no difficulties 
and prepared proper- 
ly they are delicious. 
After trimming 
off the rough outside 
leaves, wash the 
sprouts and boil for 
half an hour in salt 
water and serve 
plain like cab- 
bage, or make 
a French dress- 
ing as you 
would for as- 
Celeriac. or knob-celery 
has a smaller root which 
keeps well into winter, 
stored in a cellar or even 
in the garden 
paragus, using 
the juice of a 
lemon, instead of vinegar, for 
flavoring. 
Celeriac or turnip - rooted 
celery forms large, fleshy roots 
which make one of the 
finest salads imaginable. 
From seeds started in 
boxes in February trans- 
plant the young seed- 
lings to 2-inch pots. 
If these are not avail- 
able, biscuit boxes, tied 
with strings and cut in 
half, will serve the pur- 
E ose admirably, each 
ox furnishing two 
paper pots. Or seeds 
sown the latter part of 
May in a well prepared 
seed bed in the garden, 
putting the rows four 
inches apart will give 
transplants toward the 
end of June. Put out in rows three feet 
apart and plants six inches apart in the row. 
They require lots of water for perfect devel- 
opment. Draw shallow furrows, about six 
inches away from the plants on both sides of 
the rows. Turn on the water in the hose 
and let it run down these furrows until the 
soil is thoroughly saturated. Repeat this 
once a week throughout July and August. 
Between irrigating times, hoe freely and hill 
up slightly. By October you should harvest 
a fine lot of roots which may be covered and 
carried over in the garden the same as beets, 
or pulled and stored in a frost-proof cellar 
in moist sand. 
Cook the roots in boiling water until so 
tender that a fork will pierce them easily. This 
usually requires 45 minutes. Drain and re- 
move the skin, cut in one-fourth inch slices, and 
serve with cream sauce. The best way to eat 
them, however, is to let the roots get cold after 
boiling, then peel, slice and serve cold as a salad 
with French dressing of olive oil and vinegar, 
with a few slices of onions for flavoring. 
Kohlrabi, or turnip-rooted cabbage, is an- 
other wholesome fall and winter vegetable 
of the Brassica family. You may sow it and 
Brussels sprouts in a like manner at the same 
time. Transplant into the garden by the 
middle of July in rows five inches apart, two 
and one-half feet between the rows. Give 
shallow cultivation and do not hill. The 
roots should grow quickly or they will become 
woody. Do not let the plants suffer from 
lack of moisture, but do not water them as 
freely as root-celery. Kohlrabi is in the best 
condition for table use when the “bulbs” 
average three to four inches in diameter. 
Use them as fast as they reach this stage of 
development. Those that grow past that 
size should be left in the soil and later on, 
chopped up in a root cutter, will furnish 
chicken feed. By making several sowings you 
may have kolhrabi until the holidays. Pull 
all roots before heavy frosts and store them in 
a cellar. 
For cooking kohlrabi cut the roots into die; 
and boil until tender. Serve with cream sauce 
or mash them in the same manner as turnips. 
Kohlrabi is easier to digest than any other 
vegetable of the cabbage family. 
“287 
Leeks are a very mild-flavored type of 
onions that does not form bulbs. The edible 
portion of the plant consists of the thick centre 
stalk formed by many layers of fleshy leaves. 
When well-grown, leeks average eight to ten 
inches long and nearly two inches in diameter. 
Seeds are sown just like onion seeds — early in 
April in rows twenty-four inches apart. 
When seedlings are four inches tall, thin 
them to stand five inches apart in the row. 
Hill slightly and cultivate freely. After 
plants are a foot or more tall, draw soil up 
around them to blanch the stalks. Excellent 
results are obtained by start- 
ing leeks in boxes and trans- 
planting them to carefully 
prepared trenches, as you 
would celery. Fill in these 
trenches as plants grow. 
When fully developed and 
with the approach of frost, 
cover rows with straw or 
boards. 
Cook the leeks, after care- 
fully trimming and washing 
them, by boiling a half hour 
in saltwater. Make a cream sauce and serve 
hot. And a salad is made from the stalks, after 
they have been boiled, by cutting them up in 
pieces one and a half to two inches long. 
Let these get cold and add a dressing consist- 
ing of one part of olive oil and two parts of 
vinegar, using pepper, salt and a pinch of 
garlic for seasoning. 
Red Cabbage is the least known of this 
large and valuable class of vegetables. True, 
the heads do not grow as large as those of 
common cabbages, but 100 heads of red 
cabbage may be raised on a piece of ground 
which would support only fifty of white cab- 
bages, and when properly cooked red cabbage 
For a mild onion flavor grow the leek. It is handled much 
like celery and is a welcome seasoning 
