We were away for last month’s Harvest day so I thought I’d better make sure I noted down what we are eating from the garden now so that I know for next year.
There isn’t a great variety, but what there is, is good and I have plans to grow more things next winter (Good Greif, am I thinking of next winter already and this one’s not even over yet!).
There are secondary heads on the Calabrese, enough to pick some every week, I love this so will definitely try to grow even more next winter, it is better value than Purple spouting broccoli that has to be in the ground from August/September and really only produces for a few weeks.
Ready to harvest, Calabrese secondary heads
Pak Choi is actually growing even with freezing nights and some arm days, another chop I want to have available for much of the year. It can be picked for salads when young but usually grows to harvesting size very quickly so a good infill crop. I sowed some red Pak Choi in a heated propagator and it germinated in two, yes that’s TWO DAYS!
Pak Choi continues to grow through the cold weather
Growing between the Pal Choi is chicory which has turned a lovely red with the cold temperatures
Swiss Chard is giving us some fresh leaves on a regular basis. I still have 2 more red cabbages, I’ve been stir frying it with sliced onions and ginger.
Swiss Chard ‘Bright Lights’
Swiss Chard ‘Bright Lights’, I love the mixture of colours
The Florence fennel I planted between the Calabrese has survived; I’ve never had any in January or February before – it might be a good crop to try in the greenhouse over winter. The dwarf beans I sowed are alive and did have flowers but there’s no sign of any actual beans!
Bulb Florence Fennel, protected by the larger plants of Calabrese
Leeks are one of my favourite winter vegetables and as I didn’t grow so many onions last year, and we’ve eaten all that I grew already, I use leeks in recipes that say onions; this is nice as the leeks give a slightly sweeter flavour so make things taste different.
Leeks
Lemons and limes are available from the greenhouse and new flowers are forming making a visit into the greenhouse a very sensual experience.
Lovely, juicy lemons
and limes ready for a Thai curry
HERBS
I have rosemary, salvia, parsley, mint and amazingly still green Marjoram, I dried some leaves as it is one of the few herbs that is actually better dry than fresh; in summer it is often not so good to dry (or I miss the correct moment) so I’m happy to have it now. There is some Syrian thyme in the greenhouse but all of the plants outside die as soon as it gets cold, they seem to behave as annuals.
Today I planted some red and yellow onion sets, I hope I’m not tempting fate too much by planting them now.
Garlic with perennial celary and newly planted onion sets
What are you eating from your garden this month? Pop over to the Gardening Blog and see what Christine and Barbara are picking in their southern hemisphere gardens
Creating my own garden of the Hesperides 