I’m really not complaining about our weather, since so far we have been spared any significant snow or ice. And I am truly thankful for that, since I only need to watch the news to see that others are getting more than their fair share. But I’m not sure the groundhog or the weather forecasters have a clue about the rest of the winter, and I know for a fact that I don’t! The weather here has been alternating cold and warm lately, and we have been enjoying soups when it has been cold. My wife cooked up a great tasting Chicken and Lentil soup last week that had some of our fresh carrots, cilantro, and garlic in it as well as some of our homemade paprika.
We’re also still using up a lot of things from stores. She baked one of our Gold Nugget squash one night last week. This is my favorite winter squash for ‘individual’ sized servings. They hold up in storage quite well, though usually we have eaten them all by this time. There’s only one really small one left now, and it’s just about big enough for one person to have a few bites. The one in the below photo was one of the larger ones.
The freezer is still well-stocked too. Lynda cooked some of the frozen Rattlesnake beans I harvested last year as snap beans. I let most of them grow on to the shelling stage, and I haven’t cooked any of those up just yet. They do make a nice snap bean, and I usually harvest a few of them that way as well. They lose their purple ‘rattlesnake’ markings when cooked, and of course they are no longer crisp after freezing, but they do stay tender and tasty.
I made a batch of chili on Saturday, using some of our 2014 tomatoes and tomato sauce. I also used some of my frozen roasted peppers, plus a fresh Aji Angelo pepper from the container plant I have overwintering in the basement. I did this last year with one Aji Angelo plant, and then trimmed it back and planted it out in the ground in May. That plant got huge, and made lots of peppers that were much earlier than the plants started from seed. I plan on doing the same thing with this plant, and in the meantime I have a good source of fresh peppers all winter. These peppers are pretty mild to begin with, and the ones that ripen in the winter are usually even milder.
I also got a small but nice harvest of fresh greens from the greenhouse. I found enough mizuna and spinach leaves to make a meaningful contribution to a frittata my wife made last week. Any fresh greens are welcome right about now, during this ‘hungry gap’ between seasons.
The spinach in the greenhouse is coming on nicely, and should give us more to harvest in the weeks to come. That’s the Giant Winter variety in the below photo. I harvested a few of the larger leaves to go on a pizza we had for lunch yesterday, along with some arugula also growing in the greenhouse.
As I left the greenhouse yesterday morning, I saw a flash of blue over by the bluebird nest box. Sure enough, a pair of bluebirds was checking out the accommodations. I guess they didn’t believe the groundhog’s forecast either! The below photo is not the greatest quality, but I was happy to capture any image of the bluebirds while I could.
It’s also time to get a few seeds started. I’ll have more to say about that later this week. I had some Senposai seeds from 2011 that I wanted to test and see if they were still viable. I got 70% germination from my test, so I think they’re good for another year. I’ll pot the seedlings up and they’ll make some early greens for us. Senposai is a quick growing komatsuna/cabbage hybrid, and I think the leaves taste more like cabbage or collard greens than they do komatsuna.
I hope you have enjoyed this look at what’s going on here in early February. To see what others are harvesting and cooking up, visit Daphne’s Dandelions where Daphne hosts Harvest Mondays.