So far this month we are enjoying unseasonably warm temperature in the Hudson Valley. Unusual for November so I decided to take a chance and only harvest what I needed. Collard, kale and mustard green are still growing though at a slow pace.
Harvested a few lutz beets. Weight: 4¼ pounds. Steamed and peeled. Was going to make pickle, but ran out of time so decided to freeze for later use.
This parsnip is a volunteer. Because the soil it was growing in was not dug, it grew short and fat. Weight: 1½ pounds.
Wondered if it was going to be woody? Not. Measured 4 inches across at the widest. Went into a pot of soup, no photo, forgot.
Brought in kale. Weight: 6 ounces. I used a recipe by Lou Murray, Ph.D, “Saute greens, esp kale, with dried cranberries, pecans and a splash of rice wine vinegar.” It was deeeeelicious. Thank you Lou!!!!!
Did not have pecans substituted walnuts. Decided to use the kale stems as well (first time). Thinly sliced, they were good, not stringy and chewy as I feared. No waste, makes me happy.
Also harvested a bit of flat leaf and curly leaf parsley
Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays.