Hi everyone, sorry it’s been so long since my last blog post.  These last couple of weeks have gone so quickly and even though it seems like only a few hours, these crops are showing us it’s been much longer than that.  Praise God for His abundant grace!  He is already blessing us with the beginning of our first fruits.  Some of the tomatoes are already showing on the plants as well as the beginning of a few squash and some eggplants!  The swiss shard is growing so fast I almost can’t believe it’s real; we should be able to start cutting the shard leaves in another day or two…

So now the race is on to find somewhere to send these veggies.  One of the biggest obstacles is that most of our veggies thus far are not the kind of veggies people usually eat.  Nearly half of all the vegetables we have are things nobody has ever heard of.  I mean, we have two beds of kohlrabi, lol, what the heck is that?  Well, kohlrabi is also called a turnip cabbage. its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea). The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

There has been one church who is willing to cook these veggies, Floyd Road Baptist Church of Austell GA feeds the local homeless groups in Marietta every Saturday.  They have make three stops, one of which they serve lunch right across the street from the garden!  They have a service there each Saturday morning where they preach the Gospel of our Lord Jesus Christ and then serve a delicious home cooked meal.  This will take care of some of our food, but we will still have much more left over…