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.