Harvest Monday, December 26, 2011

As those of you following my blog will recall, in my Harvest Monday, December 12, 2011 post I decided to continue to push my luck, harvest only as needed, and hope I will have garden fresh produce for Christmas. Well, I came out pretty good only lost the Chinese celery.

Green and giant red mustards both survived and grew, though slooooowly. Harvest a bunch of the green mustard on Thursday. All went into a pot of soup (meatballs, tofu and bean thread) which my  daughter and son-in-law enjoyed when they arrived on Friday afternoon. From the garden to the pot in less than 24 hours, what a treat for late December!!!!!

Both flat and curly leaves parsley also survived.

Lessons learned: unprotected mustard and parsley will survive temperature in the teens, Chinese celery will not survive below the low 20’s. Unprotected collard and kale also survived and I will have sufficient for one or two meals to share with my company the next few days plus the parsnips and leeks still in the ground for them to take home. Not bad for this time of the year.

Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays.

About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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22 Responses to Harvest Monday, December 26, 2011

  1. For some veggies, survival seems to depend on the size of the plant. The big red mustard plants are dead, but the smaller mustard plants, with leaves only 4″ long, survived. For Christmas dinner I foraged a salad from the garden – mache, parsley, green sorrel & red mustard. I added kale harvested a week ago.

    Readers – our gardens are only 2.5 miles apart so we have similar weather.

    • Norma Chang says:

      Hello Mary,
      That’s quite a Christmas treat! Thanks for the info about the size of the plants, never occur to me that size matters. I will observe and monitor what’s left in the garden.

  2. kitsapfg says:

    Good Job overwintering your vegetables. Fresh fare in the dark days of winter is a real boost to the spirit.

  3. Liz says:

    I love it when plants do something unexpected like survive extremes you thought they may give up in. Somehow it makes me feel strangely proud of them.

  4. Mary Hysong says:

    I love the giant red mustard, yummy raw when very small or cooked when a bit bigger. Too bad about the other not making it; is Chinese celery a form of cabbage or something else?

  5. Joanne says:

    Whoa! your plants are doing SO WELL. I’m super impressed. I can barely keep herbs alive.

  6. shaz says:

    Sounds like you had a delicious harvest in tough conditions. Hope you are enjoying the holidays 🙂

    • Norma Chang says:

      Hello Shaz,
      Yes, it was a delicious harvest, a real treat for late December. We are still enjoying above average temperature, will see how long my greens can last without protection.

  7. Sounds great! Glad it survived. I hope you had a wonderful Christmas.


  8. lrong says:

    Happy to hear about your ‘luck’ with the greens… your parleys look very healthy…

  9. Vickie says:

    I know what you mean about slow. My beets are still alive and I have been using the greens, but the beets themselves are still so small. I probably have to wait until Spring.

    • Norma Chang says:

      Hello Vickie,
      Glad you are able to still harvest your beet greens, that’s a treat and just think, you will be having garden fresh beets in the spring another treat.

  10. Jody says:

    Thanks for sharing. I’m always eager to learn more about overwintering veggies.

  11. Diana says:

    Good job on extending your harvest through winter. Those greens look crispy.

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