It looks like a huge pineapple! :-)

Kohlrabi is something I am considering for next year. I'd love to hear your suggestions and advice.

This is huge! I thought about pineapple also :) Very creative with a cutting tool :)
Thank you, tcstoehr, for posting this - you got me interested.
I haven't grown kohlrabi before, I guess it is time to make another bed and just try it.
What are your tips on growing this beauty?

LOL, love how you cut it up! Reminds me of Thanksgiving a few years back. A coworker of my husband raised giant turkeys. He cut one in half with a Sawzall so it would fit in the oven.

Zounds! That's HUGE!!!!!
I tried Kholrabi once and it was about the size of an orange and way too tough to work with.
No more for me unless I buy it at the store. NT

There are a couple of varieties of Kohlrabi that get quite large while staying edible. There's Kossack and Superschmelz which you can Google those to check out the pictures and such. I've tried them both and they're quite good.
Clearly, I let mine get too large. They are much, much better harvested young. You should plant them in Spring for a summer harvest, or in Summer for a Fall/Winter harvest. That has worked out well for me. Planting in Spring for a Fall harvest maybe isn't such a good idea.
These particular behemoths were surplus from a bunch that I had started very early from seed in flats. Instead of tossing them, I planted them along the edge of a 4' x 16' foot, well-prepared bed that I was going to start asparagus in. As it turns out, the asparagus never happened and each of these 4 kohlrabi plants had *plenty* of room to grow, and plenty of compost to sink their roots into. I'm guessing that's what allowed them to grow so big.
The interior of the Kohlrabi is crisp and juicy with a slightly sweet, cabbage/broccoli sort of flavor. I like to cut them into strips to snack on. The texture makes them fun to crunch on.

"My lesson out of this is that if I want to harvest Kohlrabi in the fall, I should plant it in July and not April."

This is true for other crops also such as rutabaga, turnips and daikon.

Jim

Well, probably it is too late to start Kossack Kohlrabi, even here, in the NE Florida. But I couldn't wait until next year - ordered some seeds and will start them next week. Hopefully, winter this year will be not so cold as last, and I get some positive outcome. Thanks, tcstoehr, for the tips!
Will put some extra compost in the bed, and give it more room to grow.

tcstoehr, the literature says 85 days to maturity. Did you allow the big one that you say you should have harvested a month earlier to grow for 85 or 115 days? - all approximate days of course. Thanks for the endorphins - my wife really laughed at the hand saw.

I'm in Seminole county, I planted out Kolibri Hybrid Kohlrabi seed on Oct 29. Keep in mind I have no all day sun; these germinate and grow slow; as compared with brassica's. If I was doing it over now; I would probably cloche (put a cup over) them a bit to speed the initial growth up. Most of them are up and going into there second set of true leaves. I'm hoping for a warm winter :)

Oh - and roasted kohlrabi is the yumm

~dianne

Mikkle, that large Kohlrabi grew at the very least 180 days before I harvested it. Approximately mid-April thru mid-November.
Dianne, is that cut into pieces and roasted on a tray? Or whole? Seasoning?

I too am curious about the roasted kohlrabi recipe. We also grow a lot of these as they are easy and can be planted in the middle of beds where they don't need attention until harvest time.

Our favorite recipe is soup made with grated kohlrabis, mixed with diced saute'd onions, tomato sauce, water, and seasoned salt. Natural fast food. Of course with cheese and pasta it is even better.

Those strips of raw kohlrabi are great with a dill/yoghurt dip, too.

Thanks for the vivid pictures!

I cut them into chunk sizes; roughly 3x3 or so. Spread them out on a pan with some other root vegetables. Sprayed olive oil on top; sprinkled a bit of sea salt and a liberal dose of italian herbs. Turned about half way.

~dianne

Thanks so much, Dianne