Overnight temperatures are predicted to fall below freezing for much of the week ahead. The daikon, green meat and watermelon radishes are only under a row cover, and we harvested what we could to transfer into cold storage. Though it was difficult to get the watermelon radishes to germinate this season, we were pleased with the daikon and green meat radishes, most of which will find their way into a wintery braise.
As part of our season extension planting, we grew more tatsoi this year than last, and harvested some along with the winter radishes. We’ve been enjoying these greens cooked up in a soupy dish made with Northern shrimp.
We left a few tatsoi in the ground to test their cold tolerance and see how they fare being protected by only a row cover.
We don’t know how much longer the greens will hold on under their low tunnel of plastic. They’ve an extra cover of Remay blanketing them, enough protection we hope to enable us to continue harvesting through the end of the year.
Still harvesting, under low tunnels: salad greens, arugula, chicories, fun jen, kales, chard.
Stored in-ground, under low tunnels: carrots, parsnips, leeks, celeriac.
With leftovers on hand, Thanksgiving marks the start of soup season for us. We were surprised to find we were still able to forage enough parsley and cutting celery from the garden to add to the broth. This will be turned into a steaming pot of turkey and rice porridge with lots of ginger, garnished with some freshly shredded fun jen on top — a comforting antidote to holiday excess.
Diary of a Tomato 
I’m so happy to see that someone else makes “carcass soup.” What a waste it would be to just throw those bones and wing tips out. Great looking harvest of radishes and greens, and it’s almost December!
Nothing like what you have out there in SoCal, though!
That all looks amazing! You will have to keep us updated about how long everything lasts up there! Oh and…I got a pod emerging!
How exciting, I’m visiting your blog now to see for myself!
Beautiful greens and those daikon radishes are perfect!
It’s nice to have the garden still producing but, like you, we’re looking forward to the garden winding down.
I love Daikon radishes, they are so good cooked or raw and make a great soup!
They also store over winter incredibly well, and we use the greens when we’re lucky enough to have them!
Love the photo of your greens (and red). I had trouble getting my watermelon radishes to germinate too.
We ended up having to replant the watermelon radishes, though by then it was too late in the season. We’ll miss having our own this winter. Luckily, a number of local farmers are carrying them now.
Post-Thanksgiving turkey soup is a “must have” here, I just can’t imagine the holiday without it. It changes every year though, depending on what veggies I have coming from the garden. There’s lots of kale out there now, so that will probably feature prominently.
Your greens are so pretty, especially the red lettuces. I hope your row cover works well enough so that you can enjoy lots more salads and greens.
I’m imagining smoky turkey and kale soup, with some carrots or onions for sweetness…
I do like the idea of turkey congee, although it kind of depends on our Christmas weather here which in my experience can vary between 15C (although that was a very strange year indeed) and around 40C (over 100F) – some years it would just make me feel hot rather than be comforting.
We’re always away on Thanksgiving, and end up cooking our turkey at odd times of the year. This time I roasted it during summer, but had to freeze the soup parts for later when it was proper soup-making weather…
Oh! Your photographs make me hungry for those greens!
Something about these shoulder months — fall into winter, winter into spring — that has us craving greens also!
Oh, those greens are beautiful!
As are your persimmons!