carrots – orange winter variety that can withstand 10-20 degrees no problem
butternut squash – great for pies too!
herb bunches – sage, parsley, cilantro, thyme, mexican tarragon )great in tea, lemon thyme
kale (lacinato) – kale chips, I’m making that for T day
mild mustard OR cabbage
fennel (baby) – Throw in soup or salad . pair well with squash or roots
persimmon (fuyu)- they are good when hard or soft, unlike the hayucha. they need to ripen more, let them sit at room temp until the green turns to orange
Happy feasting and Giving Thanks day!
On Monday, as I watched the weather reports and felt the air, I scrambled to harvest and pull in or cover veggies that could be damaged by the hard freeze. It was exciting to feel the cold front coming. I covered the CSA boxes and left the harvest for Portobello restaurant in my truck, thinking this would protect them from the weather enough. I kicked myself in the morning when I found most o the produce was affected in some way. For the CSA, I switched out cabbage for the frozen mustard greens, and took out the salad mix, figuring the more tender greens would turn to mush when thawed out. As a pleasant surprise, I found that they held up great. Perhaps this is due to their quality, full of good minerals and nutrients?!
I’m curious how the fall beets (not hardier winter varieties) and daikon hold up in the fields. I covered them both with remay (row cover), raising the temp 2-4 degrees and some got another layer of burlap sacks. 17 degrees is pretty harsh though!!
Walking on the farm, the earth was crunchy had no give. I felt the stillness of the freeze. All the plants greens flopped down, as they put energy in their roots. It felt like on all was on hold. I savored the quiet and the pause . . .