Oh, I meant to mention our favorite turnip recipe is called Armored Turnips. They are "armored" because they are covered in a cheese sauce and baked until a goldeb crust forms on top.Slice and boil them first. If you are vegan you can use your favorite "cheez" sauce, like with cashews and nutritional yeast
Absolutely incredible timing on this harvest. The celery observation about homegrown flavor being more pronounced is spot on, grocery store celery tastes like crunchy water compared to garden-fresh. I've found the same with most brassicas and greens, there's this intensity that fades so quick after harvest. That African potato mint though, what a wildcard, never would've guessed a mint family plant would produce tubers like tha.
I love how much better veggies taste when they’re homegrown. It makes the gardening so worthwhile. And I know, that mint was a huge surprise for me too. And the tubers were so delicious!
Incredible timing pulling off that harvest before surgery! The succession plantng concept is something I've been experimenting with too in zone 5, and seeing those Swiss chard stems with their vibrancy still intact after 9 days of storage really validates the resiliance of cold-season brassicas. One thing I've noticed is the flavor intensification in chard when harvested post-frost seems to convert more starches to sugars similiar to what happens with kale.
Thanks! The photos were only the day after the harvest, though. But everything still looks good 2 weeks later! I’m excited to see if that post-frost sweetness has happened. Thanks so much for reaching out. ❤️
What a great looking harvest! That golden cabbage is spectacular! And the potato mint has to be one of the most unique vegetables I've seen. Plectranthus is also a popular houseplant with purple veined green leaves. Hope your surgery was a success and you are on the mend! Merry Christmas!
Oh, I meant to mention our favorite turnip recipe is called Armored Turnips. They are "armored" because they are covered in a cheese sauce and baked until a goldeb crust forms on top.Slice and boil them first. If you are vegan you can use your favorite "cheez" sauce, like with cashews and nutritional yeast
Thanks for this great turnip idea, Alice! ❤️
Unbelievably beautiful veggies that you have harvested!! ❤️❤️
Thanks so much, Lorraine! 🥰
Well done on your pre-op harvest, what a variety!! Particularly love the Chinese Pink Celery, so pretty!
Thanks so much, Cerina!
Absolutely incredible timing on this harvest. The celery observation about homegrown flavor being more pronounced is spot on, grocery store celery tastes like crunchy water compared to garden-fresh. I've found the same with most brassicas and greens, there's this intensity that fades so quick after harvest. That African potato mint though, what a wildcard, never would've guessed a mint family plant would produce tubers like tha.
I love how much better veggies taste when they’re homegrown. It makes the gardening so worthwhile. And I know, that mint was a huge surprise for me too. And the tubers were so delicious!
Incredible timing pulling off that harvest before surgery! The succession plantng concept is something I've been experimenting with too in zone 5, and seeing those Swiss chard stems with their vibrancy still intact after 9 days of storage really validates the resiliance of cold-season brassicas. One thing I've noticed is the flavor intensification in chard when harvested post-frost seems to convert more starches to sugars similiar to what happens with kale.
Thanks! The photos were only the day after the harvest, though. But everything still looks good 2 weeks later! I’m excited to see if that post-frost sweetness has happened. Thanks so much for reaching out. ❤️
What a great looking harvest! That golden cabbage is spectacular! And the potato mint has to be one of the most unique vegetables I've seen. Plectranthus is also a popular houseplant with purple veined green leaves. Hope your surgery was a success and you are on the mend! Merry Christmas!
Thanks so much, Alice! And I also love Plectranthus 'Mt. Carbine’ (Australian lemon leaf). It’s an herb with the most intensely lemon-scented leaves.
My surgery went well, and I’m so glad to be healing at home with family. Merry Christmast to you too!
What a wonderful harvest! I'm curious about trying that potato mint, too...
Thanks so much, Jeannine! ❤️
Wow, what a haul - congrats!
Re radish, turn any extra into kimchi - delish and keeps really well ☺️.
You can also grate it raw to serve as a garnish for stews and soups - wakes up the tastebuds and great for digestion too.
I agree on the celery! Homegrown celery is just so good. The African mint is interesting. I will have to look into it.