Late November Garden Harvest and Clean-Up


It’s hard to believe we’re still harvesting from the garden, this far into November. But the little garden that could still has some surprises for us. What’s fresh now?

Squash, Potatoes and Radishes
Squash, Potatoes and Radishes

We harvested the rest of our potatoes – the fun of digging around in the dirt for surprises just doesn’t get old. These are almost sweet, and very tender. We’ll likely have these as June Potatoes, with oil and garlic.

The squash is also darling – the tail end of the harvest is mostly smaller squashes; perfect for a single serving and lovely with fish and brown rice.

The parsley is thriving – apparently it likes early winter.

Giant Parsley
Giant Parsley

The kale is still going strong, and we probably have one more carrot harvest left, too.

Swiss Chard and Carrots
Swiss Chard and Carrots

These red kuri squashes are some of our favorites. So rich and delicious, just eaten plain. Split them in half and roast them face down on a piece of parchment paper on a cookie sheet at 400, until soft when poked with a fork.

Red Kuri Squash and Harvest
Red Kuri Squash and Harvest

That’s about it for the garden beds, though, until next year. We cleaned up the rest of the beds and broadcast clover over some of them, to put down a cover crop. It’ll fix a small bit of nitrogen in the soil, plus help keep down weeds, look prettier than plain dirt, and provide some plant matter to turn under in the soil come springtime.

Related Articles

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

9 thoughts on “Late November Garden Harvest and Clean-Up”

  1. A last harvest from the garden in November – lucky you! The Red Kuri Squash is beautiful, but unfamiliar to me. I imagine you’re already thinking about what you’ll be growing next spring. Gardening is a year-round pastime, if you count all those hours poring over seed catalogues in the winter.

    1. We first had red kuri squash at a farmer’s market in point reyes, ca, outside of san francisco. it was a revelation. SO GOOD! We just split it in half and roast it face down on a cookie sheet with parchment paper at about 450, and it’s amazing! Isn’t looking at seed catalogs fun?!

      1. There’s something about browsing through seed catalogues that’s just so optimistic and hopeful … spring will come and the garden will grown again! And with new plants to experience, like the red kuri squash!

  2. A very nice end of the season harvest; good job ladies.
    QUESTION: What sort of clover do you use and when do you turn it over in the Spring?? I am wondering about it coming back up after later on.
    Thanks, Mom

    1. We just broadcast crimson clover over the cleaned up beds, and let it do its thing. We should have put it out earlier, as we just got a serious frost. So we’ll see how it does. But then, we turn it under in the spring when we’re ready to start planting. And it doesn’t come back up. It just gives up the ghost after we turn it under.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s