FEDCO Gigante Kohlrabi by Barbara Klie: Barbara says she likes growing this variety because, "It gets big. It's the only variety I've ever grown, and I think this was the 3rd year of growing it." Barbara has the following growing tips: "I started it probably in April and transplanted it when approximately 3" tall. Kept it watered, but did nothing else special. It got lots of sun. The kohlrabi that got the award was finally picked around the beginning of Oct. We had not had a frost yet. It weighed in at 16.2 pounds with the leaves on, and 11 pounds when I cut off the leaves and stems. I've not yet cut it up (will I need an axe?), but intend to weigh it again after peeling it." In terms of processing and eating, Barbara says, "Nancy Rosalie taught me how to ferment kohlrabi - very nice. I also make a very simple salad with it that I had at Trader Joe's demo area once - grate the kohlrabi, add some of their spicy peanut sauce (it is refrigerated in their produce area), and add dried cranberries and cashews. No measurements - just do it however it tastes best to you. I also very much enjoy the greens, which are large and abundant. Use them fresh as any green, maybe cooking longer than kale, more like collards. I also boil them for 3 - 4 minutes, dump them in cold water, then chop them up and freeze them." This variety was sourced from Fedco.