While I continue to document the garden weekly, my harvest is getting limited.
The Swiss chard continues to do great. I'll have an abundance of radicchio well through December I'm still picking leaves and plan to thin and plant out some that I planted in the Elliot plot. Radicchio is great because you can use an aggressive salad dressing and it just takes it.
Tomatoes are kaput. I harvested green ones and am watching them.
The Kiwis are ripe, Time to pick. Many of us have been selectively testing and tasting for a week or so.
I dug up the lemongrass and Vietnamese Coriander last weekend.
Coriander is coming up all around.I saw some by the sage in the herb garden yesterday. Speaking of the herb garden, the sorrel is still a great addition to a fresh salad, there parsley, marjoram thyme oregano rosemary and an emmense amount of sage for the picking. Any gardeners who make Thanksgiving stuffing with boxed cardboard sage should get Xtra work day hours!
Subscribe to:
Post Comments (Atom)
Posts
Well, we have rosemary and thyme at the edge of the house and other herbs my wife grows. The horses, when they escape from the stables, come up and smell the herbs, leave them alone to graze on the grass, and come back every twenty minutes to smell the herbs. I like your blog, very much. I've got a few things on my place-blog you might like, more animals than plants. But, what the hey, all living things?
ReplyDeleteWe go to a restaurant in Fredericksburg, Texas, that picks fresh herbs from its own garden for its entrees and dishes.
ReplyDeleteI'm going to look for some radicchio when I go to Central Market in Ft. Worth. I want to try it with a strong salad dressing.
ReplyDeleteHow is the garden doing in mid-November? Down here, in Texas, most trees have turned and leaves are off. Still mild, not much cold yet. We are still going to get some of the radicchio at the market. Our herbs are okay, but we have only a few. We do grow a garlic-kind of herb that has long stalks and when chopped up in a salad is very good.
ReplyDelete