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?
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.
The kale is still going strong, and we probably have one more carrot harvest left, too.
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.
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.
- September Garden Update: Grapes of Glory (seattlefoodshed.wordpress.com)
- September Garden Update: Kabocha Squash, Chard, Beets and Radishes (seattlefoodshed.wordpress.com)