|I pulled three carrots to give them a try with Red Cored Chantenay on the left, Danvers #126 in the middle, and Kuroda 8 Inch on the right.|
|You can see just how tiny the carrots were, perfect size for a toddler.|
|Di Milano A Colleto Viola turnip|
|Sessantina cima di rapa (sprouting turnip)|
|Ta Mei Hwa radish|
We've been harvesting the thinnings from the Sessantina cima di rapa (sprouting turnip) bed for quite some time and enjoying lots of tasty greens, and with diligent thinning the sprouts are getting bigger and I finally got a big harvest of turnip sprouts.
The regular turnip roots and radishes are sizing up as well so I'll need to find more different ways to prepare their greens. Di Milano A Colleto Viola turnips are so lovely, wherever their roots are burnished by the sun they turn a very pretty pink. Too bad it's been a very very warm fall and the Ta Mei Hwa daikon radish roots are too spicy which makes me wary of the turnips that were planted close to the same time.
The last time I planted radishes in September/October it was a very cold fall and the radishes got huge and were so delicious. It's good I've been doing so many succession plantings this year, maybe I'll get a few tasty roots once it gets consistently cold. We actually just got our first hard freeze on Saturday, November 21st, which will be followed by a string of cold days but it's supposed to warm up into the 60's by Thursday, just in time for Thanksgiving.
I pulled 3 carrots from beds planted the last week of August. The 3 different varieties each had a distinctive flavor and texture. Red Cored Chantenay was crunchier with a complex flavor, Danvers #126 was sweeter and more tender, and the Kuroda 8 Inch which you could tell hadn't even colored up yet had a complex flavor but was milder than Chantenay. My husband and I shared bites of them and they were delicious but tiny. Tiny. And the beds are pretty much shaded all the time now so . . . We'll see what they do in the spring before my partner tills the whole yard.
There haven't been any harvest weighings for quite some time because the digital scale has found a permanent home in my husband's pottery workshop.
Is everyone ready for Thanksgiving in the US? I made ginger chicken with rice, lightly boiled cabbage, and a big pot of turnip greens to hold us over during the week before the feast.
On Thanksgiving we like to watch the dog show while eating light snacks and cooking. We are set to have green bean casserole, sweet potato casserole, cheesy potato casserole, mash potatoes and gravy, fried corn, turkey, ham, stuffing, biscuits, cranberry sauce, apple pie, and cherry pie. My husband is doing the casseroles the day before as you can tell he loves casseroles, otherwise it's just a turkey breast and tiny ham.
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