Carrots have stored very nicely in the ground. And since we've been experiencing a bit of a thaw the last week I went out and started preparing beds for planting. While I was digging around, I pulled up this lovely bunch, about five pounds worth.
We've been pulling occasional parsnips through the winter. These were planted last spring and were starting to show new growth on top. Time to pull them before they get too tough to eat.
Lots of beets as well. Some will go into our favorite beet salad with red onion and red wine vinegar. The rest we'll try to store. But not to worry. No chance they'll go bad. We love beets too much.
Carrots have stored very nicely in the ground. And since we've been experiencing a bit of a thaw the last week I went out and started preparing beds for planting. While I was digging around, I pulled up this lovely bunch, about five pounds worth.
We've been pulling occasional parsnips through the winter. These were planted last spring and were starting to show new growth on top. Time to pull them before they get too tough to eat.
Lots of beets as well. Some will go into our favorite beet salad with red onion and red wine vinegar. The rest we'll try to store. But not to worry. No chance they'll go bad. We love beets too much.
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3 comments:
This is all incredible, Ed... I don't mean that literally, of course. I know how much food one can grow even on small plot if it's well tended. Nonetheless the diversity and quantity of your harvest throughout the year is amazing. How big (small?) is your kitchen garden area?
Sylvie
Sylvie, the front yard of our house for some reason has never been landscaped in the 100-plus years it has been here. And the two trees that once stood on the property--an elm and a Norway maple--both died of disease. So we've planted nearly the whole thing, nine beds each about 36 inches wide and 16 feet long. We can plant a lot of stuff.
I am slowly coming to liking long beds too!
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