This is how we keep warm up here…harvesting two leeks ;)
I think I’ll wait some days before I attempt to harvest the rest…it’s forecast to be above zero next week with some rain! This is also why I won’t be planting garlic this weekend as planned…
The only reason this is possible at all is that it has been so dry this autumn!
I’ve lost my long crow bar, otherwise I would have used that..
The last 3 days, I’ve been harvesting as quickly as I can as it’s very cold for the time of year (max. about -6C today) and the earth is now frozen to 5-6 cm deep….at this rate it won’t be possible to break up the surface layer with hand tools…but a few things like leeks will have to wait until the weekend….hoping I can get them up…
This is my largest Nero di Toscana (Laciniato) cross with Daubenton (from Chris Homanics’ OP perennial grex selection in 2013) at the end of year two. I’ve taken cuttings and will overwinter this and a couple of other plants in the cellar as I don’t want to lose it!
Portuguese Couve Galega (thanks Maria Silva), not perennial but I love the leaves and it would be interesting to cross it with one of the perennial kales…overwintering it inside hoping it will flower…
Couve Galega
I harvested parnips, carrots, turnips and chicory root for forcing (Witloof types) and a variety for eating the root
Experimenting with burying the roots of perennial kales deep down outside, hoping this might help overwintering. This is inspired by long cuttings I took a couple of years ago in October. I buried them at a similar depth (20-30 cm) and the amazingly made it through the winter!
The edibles cellar store rooms are now completely full and I can hardly move down there now :) Perennial kales at the front in buckets
The traditional veg store with swiss chard planted in boxes in earth…root vegetables are stored in damp leaves
As I suggested earlier today, veggie quiche would be tonight’s dinner (as two years ago on this day) now that I’m back here in Malvik :)
With cold weather getting colder and the forecast insulating snow not happening, I spent the day harvesting before it’s impossible to dig the soil!
The quiche turned into an invasive (svartelistet) quiche as it contains giant hogweed (Tromsøpalme) seed spice (golpar) and this year it is topped with dried Himalayan Balsam (kjempespringfrø) seed, two of the “worst” invasive species here in Norway and other parts of Europe :) Other veg includes leek, parsley, garlic and chili.
The pie crust was made of whole grain fine naked barley flour (Hordeum vulgare var. nudum).
The tomato is a variety called “Moonglow”!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
