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| 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. |
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| You can see just how tiny the carrots were, perfect size for a toddler. |
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| Di Milano A Colleto Viola turnip |
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| Sessantina cima di rapa (sprouting turnip) |
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| 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.
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.
Please join us at Harvest Monday hosted by Our Happy Acres where gardeners far and wide share what's happening in their gardens.
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.
Please join us at Harvest Monday hosted by Our Happy Acres where gardeners far and wide share what's happening in their gardens.
10 comments:
Love those blushing turnips. I've grown small white ones that have been very flavorful and not strong tasting. Your cima di rapa looks perfect! Funny radish root, too bad they're so spicy.
Those are beautiful turnips and greens. And I agree with Michelle, the cima di rapa is perfect! I smiled when I read about your digital scale. My wife does a lot of fabric dyeing, and we finally got her a scale for her own use there since she was always borrowing the one in the kitchen. Your Thanksgiving menu sounds yummy too. I picked up a big turkey today but our side dishes won't be as fancy as your. I hope you have a wonderful Thanksgiving!
Those white Radishes certainly qualify as "Wonky Veg"! I think that even tiny veg, like those Carrots of yours, can be a real treat - something to celebrate.
Are you eating your daikon and radish roots raw? Try cooking them, cooking mellows the flavor and they actually become sweet.
Those turnips are lovely - are they storage type turnips? Your sprouting turnip (which I assume is the same as rapini?) looks amazing! I didn't have the best crop this year - I seem to struggle to get good sized buds on them.
That is quite the Thanksgiving feast - I hope you have a great holiday!
Hi Michelle,
I'll try roasting a few turnips and see how they taste. Our soil is so heavy it probably affected the shape of the radishes, luckily the turnips pretty much grew above ground.
Your garden has done amazingly well this year, very impressive.
Hi Dave,
I was really happy with the cima di rapa, it provided lots of greens early on from thinnings and sprouted up well. And hopefully the turnips will hold up well in the cold winter months out in the garden. Now that you mention getting another digital for your wife's fabric dyeing, honestly buying another scale truly never occurred to me. I guess in my mind I was planning to just do without. How funny.
The chimichurri sauce looks wonderful atop your chicken and your vegetable tart looks delectable. I hope you have a very happy Thanksgiving too!
Hi Mark,
I have to admit I was really surprised at the odd shapes when I pulled up the radishes. We really did enjoy eating the tiny carrots and maybe they'll even grow a little over the winter.
I have to say your Brussels sprouts look wonderful to me. My husband was really looking forward to a crop of sprouts but our plants did not do well at all.
Hi Norma,
I'm so glad you mentioned cooking daikon radishes will mellow the spice. I'll go ahead and start using them in soups.
Your Swiss chard harvest was amazing, it's wonderful that you are able to keep the plants going for a long time. And you're still getting lots of lettuce, it'll probably be December before we can harvest any from our plants.
Hi Margaret,
I'm not sure whether they're storage turnips. The seeds are from Franchi so it's hard to figure out, I was actually hoping for salad turnips because the description described them as sweet.
Also, it was my first time growing rapini and I got really small buds at first as well, but I kept thinning the plants with the smaller buds and eating the greens. Then again, maybe it was the cooler weather that helped with bigger buds.
Hopefully your lettuce will be ok after being frozen solid outside, bitter cold weather is so awful either way. Stay warm!
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