This is my last submission of the fall greens garden.
In just three short weeks we have grown enough greens to last, with a little help from row cover and foliar seaweed, until beyond the first freeze. Greens are very nutritious, especially if grown in an organic garden, and can be used in many ways. You can put them in soups, stews, pasta dishes, by themselves with a little fish sauce or ume plum vinegar, or you can juice them. If the juice is too bitter for you, add some apple juice.
Click on photo for larger image.
We also have another bed with lettuce, broccoli, cauliflower and cabbage. These take a little longer than three weeks but it is worth the wait. I can’t describe to you how sweet cabbage tastes picked fresh from the garden. Tomorrow I’m building a raised for a friend of mine and will plant many of the same vegetables.
Working in a raised bed vegetable garden, with its loose soil, a nice top rail to sit on and easy access to the plants is an enjoyable task.
Later this week I’ll be planting some Alfalfa and cereal rye so our goats, chickens and turkeys have something green to munch on during the usually brown winter months.
Tony M