There isn't much left on the field other than a row of cauliflower and Romanesca - green peaky cauliflower. some are just starting to form but with temps being in 20s at night I don't know if we'll get much out of it.
While I was browsing leftovers, I found a very large kricket/grass hoper on one of the kale plants.. It's more than 2 inches long and clearly enjoyed his lunch on one of my kale heads.
And this Sunday I visited the U-Pick field from Hesperides Organica CSA - it was time to pick popcorn. And Lisa was also cleaning up field. She had tilled under all unpicked potatoes as well so I ended up picking 3 more bags of fingerlings from her field, chopped or not. They'll be delivered to the kitchen so it won't go to waste. But while I was there, she also picked some Kalettes - a hybrid between Kale and Brussels Sprouts. The stalks are HUGE! Can't wait to try roasting it to see the taste.
And of course there was regular brussels sprouts and huge leeks - one leek is enough to make a good soup for large family.
So how is your gardening season wrapping up? Stop by Dave's page to see other harvests.
Jeez, that's one big leek! I doubt I could ever grow one that size. The Kalette looks interesting. Do you roast the entire stalk?
ReplyDeleteI haven't roasted it yet, but I would take florets off the stalk before roasting just like brussels sprouts.
DeleteI've never seen the kalettes, so it will be interesting to see what you think of them. I have eaten many forked and partial potatoes though! I always miss a few, but the tiller sure find them. I'll bet your patio will be pretty next spring too.
ReplyDeleteI will try to cook some tonight together with the partial potatoes so will post an update. :)
DeleteLook at the size of that leek! Boy, it would be nice to have one of those coming out of my garden! I've never heard of kalete either. It looks like kale leaves with Brussels sprouts in the nodes - is that right? Would you cook them separately as kale and Brussels sprouts?
ReplyDeleteIt's the stalk and nodes of brussels sprouts, but the actual florets are of kale. You pick them apart like sprouts off the stalk and roast them.
DeleteOoh, are you going to have a field of volunteer potatoes now that you have bits left in the ground? Always interesting although maybe not on a scale as large as your operation! The grasshopper reminds me ... last week I was at a nice restaurant taking a friend out to dinner and a squash bug crawled out of my folded up scarf. Hmm ...
ReplyDeleteI am definitely going to have a lot of volunteer potatoes next year and hope to have a good harvest afterwards considering that one row got spread in 4 feet wide now :(
DeleteNow that's a leek! The kalette looks like some of my attempts at growing Brussels sprouts gone bad. If the florets are leafy like kale, how do you roast them? I would think you have to steam or saute them. The bi-color is sure attractive, however. Johnny's sells the seed but gives no indication how you would cook them, so I'll be interested in your update.
ReplyDeleteI roast kale often to make kale chips but will post an update once I cook these.
DeleteI love how massive that leek is and that is a nice surprise potato harvest.
ReplyDeleteI've been planting garlic this week and have been eyeing the turnips which are swelling quickly.