How about this, Ina??

[tim]

No, NOT me!!

Interesting that you must 'pick when ripe - when the roots break away easily'. = Tim

[tim]

[cleo]

Nice-and there are one or two in the boiler room just ready.This may be a `quiet` time but with planning there are still `greens` rocket,mizuna,hardy lettuce,chard,celeriac, artichokes,and soon kale followed by sprouting brocoli.

I can feel spring just around the corner.

Stephan

[ina]

What a fantastic picture Tim. Thanks for posting it. This guy really has a great set-up and knows what he's doing.
If this picture was on a site, may I have the link please? I'd like to read some more about it.

My biggest problem is ventilation. With a black plastic bag over a deep container I get lots of condensation which results in some outer leaves getting a bit brown and slimey. Any suggestions as to how to keep it dark and still let air in? I just don't have a dark place with the right temp to keep them uncovered.

[Lady Cosmos]

Why not leaving them in a hot bed?

[Lady Cosmos]

""Hot bed" means keep the brussels lof roots, after they have been 3 weeks in the "koeling" in the soil.
Black plastic in trench (elec cabel) and covered 20 cm in soil.
Keep temp up 50- 6- F, moist and after 4 or 5 weeks they are ready.   

[Mrs Ava]

Makes my dozen witloofs look a bit mean, but wow they are so tasty!  Will start bucket number 3 tomorrow as number 2 are fast approaching eating size.  I have an upturned black pot over mine Ina and I don't have any condensation probs that I am aware of. 
Like you Stephan, not doing bad for veg, plenty of greens still around to pick fresh.

[ina]

Thanks for the article Tim, very interesting.
I have decided to just leave the cover off at night so there will be less condesation.
I tried the 'snap them off' method Tim mentioned, it works! I never knew you could break them off so easily.

Also, thank you to Lady Cosmos for your reply. Sadly, for several reasons what you wrote is not practical for me. Is this how you do it?

EJ, you never wrote how your witlof salad you made for x-mas dinner was received. I had to bring several salads to a x-mas dinner and I made witlof salad with red grapefruit sections, never made that before and it was wonderful.

[Mrs Ava]

Ina, everyone loved it, which was great news, and as noone knew how to grow it, it provided a great talking point, especially with my gramps who is my gardening guru.  Teehee....they all think I am so clever, and who am I to argue!  ;) :D  It is fabulous used like crudites, just dipped into a roqufort blue cheese dip....great....now my mouth is watering!  :D

[ina]

Ah great EJ, actually I am surprised everyone loved it, many people first have to get used to the flavor.

Well, from what I've read from you, you ARE clever, so don't argue the point hahaha.

[Marianne]

Nice picture Tim - It brings back memories of when I was living in Europe - "Chicons" is common on the menu, boiled and served with a cheese sauce ! mmmmmmmmm!!

[Lady Cosmos]

The old fashioned ""hot bed"" procedure I use for many years. It is easy and it works well for me. It is part. easy for big quantities.
I think it is funny to see how different it is in different countries what veggies are popular. Not only the "Brussels Lof", the chicory, but also with pies, Cale (boerenkool) and leek f.i.