My garden is overflowing with luscious winter greens. All those sweaty hours of digging in the October sun were definately worth it. I've got so many greens I can't seem to eat them all. This week I'm freezing or pickling 90% of what I've harvested so the green goodness lasts for months to come. That there is about a 3 x 5 square of tablecloth, loaded with veggies, and I have at least half that amount in the fridge still from my last trip to the garden!
That would be top, from left to right- Swiss chard, cabbage, rapini, mizuna, kale, kohlrabi, dill, cilantro, tat soi, green onions, arugala, snow peas, calendula flowers.
I harvested my first cabbage today! I'm going to turn it into kimchi!
And my new favorite vegetable, rapini or broccoli raab, a bit like broccoli, a bit like cabbage, and oh so versatile, and grows fast! It took only about 30 days to grow, from seed to plate ( in this mild climate anyway, the package says 45 days.)
And of course, don't forge
t the kohlrabi, basically a swollen broccoli stem, but the perfect dipping vegetable, sliced into thin rounds like chips and dipped into hummus, salad dressing or other things. I like it best raw, but it can be cooked in stirfries or pickled too.I still have lettuce, spinach, fennel bulbs, carrots (maybe), Beets, mustard greens, chamomile, nettles and dandelion greens to harvest too! 12o sq feet of garden plot grows a lot!