I love surprises, especially when they are edible. This week I got two different surprises, both involving root crops.
The first one came when I was tilling the lasagna bed to get it prepared for planting next spring. I grew potatoes there this year, and I figured I had missed a few when I dug them. So when the tiller ‘found’ the first potato, I wasn’t really shocked. Then it found another, and another, and finally I decided to start a little pile of potatoes, most of them wounded by the tiller.
When I was done tilling, I had over three pounds of potatoes! They seemed to be keeping even better underground than the ones I had dug and stored in the cellar. Since I was roasting a chicken for dinner that night, I used the worst looking ones and made some roasted garlic mashed potatoes for a side dish. Next year I really need to be more careful when I dig potatoes!
Then yesterday I decided to make some minestrone soup using a veggie mix I froze in the summer when we had lots of cabbage and zucchini. The mix also had green beans in it, so I needed some onions, carrots, potatoes and tomatoes to go with it. I had everything except carrots – or so I thought.
I had left a few carrots in the bed from a summer planting, but I never got around to digging them. I figured they were probably no good anymore. But I didn’t want to run to the grocery, so I got out my trusty trowel and started digging. Which led to surprise #2, a little over a pound of funky-looking but edible carrots! Now I had everything I needed for the minestrone.
Well, everything except some crusty bread to go with it. So I whipped up a loaf of half whole wheat/half white French bread. It’s been a while since I made French bread, but this one turned out well if I do say so myself.
Something else I did with the harvest this week was make some green tomato jam. I’ll do a post on the recipe later, but I will say it was pretty interesting, not at all like I expected. I was looking for something different to do with a few green tomatoes (the last of the season), and I really didn’t want to go to the trouble to make relish with them. This jam made for a sweet alternative.
I finally harvested the second (and last) ‘Ichy’ persimmon off the little tree. My wife and I shared it, and loved it! We’re hoping for more in the future, as our two young trees get bigger. These Asian persimmons are eaten while still hard and crisp, much like an apple.
Also harvested this week were lettuce, turnips, and some arugula that went in a green smoothie. Total for the week was almost 9 pounds. For more gardener’s harvests visit Daphne’s Dandelions and see what’s growing and cooking!