We are excited about the upcoming Thanksgiving dinner, as several dishes will feature vegetables from the garden. We delivered a boatload of butternut squash for the soup and still have more in storage! We delivered half a boatload of delicata squash, which will be used. The next delivery was of sweet potatoes, which we grew this year while battling the gopher nemesis. They will also make an appearance on the Thanksgiving table. The final item on the Thanksgiving menu from the garden, which does not include herbs, is the celeriac. This is also known as celery root. It’s such a great addition to the fall/winter garden. They are quite substantial at 4-5 inches in diameter.
Fall Cauliflower
This is the final variety of fall cauliflower, “Purple of Sicily.” The purple will become more intense as the head is closer to maturity. We also have some Romanesco heads left, as well as the Sicily. We will finish harvesting them in the next 2-3 weeks. After that, we have a break until about March before the over-wintered cauliflowers are ready.
Acorn Squash
Remember the acorn squash. We still have most of what we harvested in the greenhouse storage.
Garden Herbs
We still can harvest parsley, thyme, and rosemary. The rest of the herbs are tucked in for the winter.
Winterizing the Garden
We winterize the garden when we do not trek back and forth from the garden to the kitchen. We cut back the dahlias, lemon verbena, and scented geraniums this week. We mounded compost over them for protection from mild freezing temperatures. If we have another cold snap like last year, when we dropped to 16 degrees for a couple of days, we will visit the nurseries in the spring to replace plants.
In the meantime, if you need to take a break, come to the garden to see what else we have growing.
-Anna
