Strolling through the garden as the fall crops are slowly getting picked to make room for the spring crops that will soon be planted. Some of the crops have flowered and I'm waiting for them to go to seed to save seed for next year's crop. Here you'll see a few bok choy plants than are all bloomed out.
The Russian Red Kale towers over the Green Kale and there's some carrots in the background that REALLY need to be harvested. Perhaps tomorrow?
The morning dew was all beaded up on the leaves of the kale. Beautiful!
As we continue with the cole crops, here is a nice cauliflower. We've been picking a bunch of them.
And here is a Jersey Wakefield cabbage. This variety of cabbage makes a football-shaped head rather than a round one. Coleslaw for lunch today.
From the 'alien vegetables' department, here is a purple kohlrabi. This has turned out to be one of Tricia's favorite vegetables.
Here's a gourmet French heirloom variety of spinach we grow called Monstrueux de viroflay. As soon as it warms the bugs start getting to the leaves, so we pick them fast.
This is a second variety of spinach we grow. Galilee Spinach from Israel. We like them both. We'll be letting these go to seed to save seeds once more.
A basket of cauliflower, broccoli and spinach.
This time of year, we oven roast fresh picked vegetables on a stoneware tray in olive oil and minced garlic.
We finished this entire casserole dish off between the two of us.
Sautéed spinach with grated parmesan. A dish to make Popeye drool.
Have a nice weekend, everyone!
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