The Harvest Begins!
For vegetable gardening enthusiasts, keeping up with the life cycles of various vegetables can be a challenge. Edible Views has some worthwhile insight on the managing and harvesting of our backyard crops
Dare to say that it felt a little like Fall the last two mornings. I had the thought that this roller coaster ride of weather might reset itself and all will be 'normal' some time soon. Don't know if that feeling is a fact, but what is true is that there are many things in the garden that are ready and more is still coming to be gathered and saved.Despite the blight, we have batted it back enough to have another bumper crop of tomatoes -- many large heirlooms (Pruden's Purple, Amish Paste, Cherokee Purple, Black Krim) and scores of hybrid cherries (Sun Gold every time) all for major batches of fresh and frozen sauce. Fresh basil and parsley, thrown in.
LOTS of kale: some wintered over from last season now have tender leaves for fresh salads; and the "mature" plants from seeds sown this season are for baking (kale krisp) and sauteing into stir fries.
Broccoli, fennel, cauliflower, kohlrabi are ready to eat now, and waves that have been planted a few weeks ago will be ready in another few weeks. And leeks are coming!
And seeds of lettuce, arugula, beets, carrots and turnips will be on their way soon enough.
Black turtle beans, garlic, onions and potatoes have been pulled out and are drying/curing for later. Though it is so fine to eat potatoes onions and garlic just after harvest (true shovel to plate) -- no need to save it all.
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