Wednesday, January 4, 2012

Happy and Healthy New Year 2012

I harvested kale and swiss chard on January 02, 2012 since overnight temperatures on January 3rd were forecast to be below 20 degrees but left a little in the garden to test how cold tolerant it really is.
This beautiful kale was used to make a delicious, easy and nutritious kale and white bean soup.

Swiss chard

7 comments:

  1. Hi Anne, I visited your garden in the fall, quite lovely. We too just made the same kale and bean soup, and cut the swiss chard for spanakopita. I covered the chard stumps with shredded leaves, to keep them alive till I figure out what to do with the stumps. I am thinking of digging them up to pot on my porch (protected down to 42 degrees) to see if they would sprout some tender young greens.

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  2. How cold tolerant are they? Please let me know. Thanks.

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  3. Hi George, I was surprised to have one yellow swiss chard plant overwinter last year with no special protection. The yellow leaves pictured above are from the plant that was planted in spring 2010. Isn't that amazing? Glad to hear from you. Are you getting excited about your 2012 garden plans?

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  4. I wish you could come here to NC and teach me! We bought a little basic indoor greenhouse starter and a bunch of seeds. Thinking I will start them in a few weeks.

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  5. Hi Michelle, maybe one day...That will be so exciting to watch the little seedlings sprout and grow inside. I tried to grow as much as possible by sowing seeds directly in the garden but the birds and squirrels destroyed so many. So starting seeds inside would solve that challenge.
    It was exciting yesterday to see the seed displays popping up in Lowes.
    I am amazed that the kale, broccoli, mache and arugula have survived the sub 20 degree weather.

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  6. I was growing arugula up until Jan---what a treat to pick and eat even in winter (I live close by in Chester County, PA). Great veggie growing tips--you've inspired me to grow even more greens next fall/winter. Thanks for sharing!

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    Replies
    1. Welcome Margaret, Have you ever tried wild arugula? It has a smaller leaf, more intense flavor and a pretty little yellow flower. I now prefer it over the more commonly known arugula. It makes a great pesto. I bought seeds online from The Cooks Garden. It goes by many names - wall rocket, Diplotaxis, Selvatica - confusing but worth growing.

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