“November sunrise in the Chef's Garden. Yes, it is November. October was a month of changes. The summer crops ended their run, and the fall crops showed their potential.”
Herbs
Basil, thyme, sage, and mint are finished for the year. We still have parsley, rosemary, oregano, and tarragon. We harvested the first of the chervil. We have quite a bit, but we will see how quickly it regrows after we harvest the outer stems and leaves. But for now, we have a good supply.
squash & potatoes
It’s time to start thinking about using the winter squashes: butternut and delicata. It’s been long enough since we harvested them for any nicks to heal and their flavor to peak. In the same category are sweet potatoes. Any time you would like to start using them, just let us know. We have an abundant harvest to go through!
cauliflower
We’ll start bringing in more cauliflower next week. We’ve just harvested the tip of the
iceberg, but we have four more varieties that still need to mature.
winter greens
This is the time of year when various greens shine. With low light levels, plants can grow leaves but are slow to flower and fruit.
The kale is ready for harvesting. If you’re looking for an unusual color, we have a few plants of this reddish curly kale. We also have plenty of other varieties from which to choose.
We also have collards, Swiss chard, sorrel, and mustard greens. Just looking at these
photos made me realize that I tend to plant gardens with a bit of color in them besides
green!
We have a lot in the Garden, so come on out when you need fresh air and see for
yourselves.
-Anna
