It’s time for Harvest Monday, where we celebrate all things harvest related. We got our first hard freeze last week, along with a couple of heavy frosts. The frost crystals were beautiful on the fall brassicas. and should make the greens all the sweeter for it. I thought it was particularly pretty on the big collard leaves which were literally covered in frost.
frost on collards
another frosty collard leaf
I harvested a few leaves of Georgia Cabbage collards last week before the frosts, and they were tender and flavorful already. I can hardly wait to taste some of the greens now. The kale is quite hardy but the collards a bit less so, and collards will get priority on harvesting for a bit. The collard kraut is supposed to be better tasting after a frost, so making that will be on my to-do list this week.
Georgia Cabbage collards
Before the freeze I raided the pepper plants and found a few more for drying. I also found a few eggplants while I was at it. I’m amazed the plants produced fruit given our cool weather, but they did and we roasted them up and enjoyed what will surely be the last of the season.
late season peppers and eggplant
Korean peppers for drying
I also managed to get almost two pounds of pole beans from the vines. I cooked most of these, and froze the rest. It’s been a great year for beans, and the freezer is full so we will be enjoying them all winter and spring.
late season pole beans
I finally got a couple of heads of flathead cabbage to size up. I used most of these two to make a jar of sauerkraut. I still have a couple of pointed cabbages sizing up, if the weather doesn’t get them. That should give us a bit for fresh eating.
Tendersweet flathead cabbage
With the freeze forecast, I pulled in all the remaining winter squashes left on the vines. These are all neck pumpkins types that I will roast in the oven and turn into puree. The smaller ones are the Centercut squash we enjoyed so much as a summer squash. We will see how they do when they mature! The larger ones are Turkerneck, and while they were smaller than usual they still weighed between four and five pounds each.
Centercut and Turkeyneck squashes
And finally I cut more broccoli, this time Apollo. The stem broccoli is so sweet when roasted, that is our favorite way to prepare it. The purple sprouting broccoli is now ready to start cutting, so we should be supplied with broccoli for a bit longer.
Apollo broccoli
Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to share, add your name and blog link to Mr Linky below. And be sure and check out what everyone is harvesting!
I love how you process so much into ferments, I’ve never plucked up the courage to eat them, let alone make them, but reading about your adventures every week I’m tempted now! : All the best – Steve
Oh, Collard greens! I have yet to be able to find the seeds for these in Australia, the closest is the Chinese vegetable “Gai lan”. Great idea to turn it into a kraut. The photos of the frost crystals looks so beautiful
We were hit by frost too. Usually we escape frosts until we are into November but this year it’s a bit early. No real let up in the rain either despite some brief spells of drier weather. I only have had kraut once – in Germany – and unfortunately I didn’t like it.
The frost really is beautiful, despite what it means for us gardeners! I’m glad you were able to get peppers and eggplants in time. And the cabbages really turned out nice! I’d like to try some of your collard kraut; I sure do like the kind made with cabbage. Healthy too!
Frost so beautiful and with the sweetening effect makes it not so much a downside in the garden. Do you find the PSB lasts longer in the garden or tolerates cooler temps?
It’s only my second year growing PSB so I am still learning. It was quite hardy in the greenhouse last winter, but much less so in the open garden where ice and snow got to it.
I’m growing two plants this year. I’ve been reluctant to give it much room since other years the plants have become giants and only about 50% produced sprouts. Hope springs eternal so I’m trying again.
A quick follow-up on your comment about my sorrel. Steve Richards mentioned in a comment on my blog that he usually grows red-veined sorrel. Looking at Johnny’s Seeds they mention that this is the best variety for growing indoors. Thought you might be interested for your greenhouse.
Thanks for the tip – I will check it out!
The Apollo broccoli looks lush. I was rather disorganised this season and didn’t sow any, so very enyious!