The winter garden (a temperate climate benefit, that doesn’t even exist in many areas) is slow, but steady. After the work of planting, not much happens for quite a while. But, finally, there are some lovely signs of life:
All the lettuces and dark leafy greens are doing very well (although I think I’m going to add some slug bait to the beds… too much snacking by the slimy things resulting in holes in my otherwise gorgeously healthy leaves…).
The brassicas are coming along. Most of ’em haven’t done anything impressive yet, but the broccoli is trying:
Much like with a start-up, sometimes, you have to make do with what you’ve got and just launch. So, the first harvest was very green leaf heavy:
But, actually, it worked out perfectly. We had fresh salads with dinner every night for a week, and I put the tat soi in soup and made sarson ka saag paneer with the mustard greens, big heavy unidentified dark green spiky leaves (the ones above the mustard in the bed picture – any ideas?), and some spinach. Over rice with greek yogurt on top? Heavenly!
Greek yogurt covers a host of sins. I love fixing a quick meal of sauteed with onions, garlic and fresh ginger, add a tablespoon of soy sauce, a splash of rice vinegar, some good curry powder, then wilt what I call sweet greens…spinach, chard or pea sprouts on top. Finish with a dollop of yogurt. I serve this with a side of beets and left-over cooked wild duck. The flavors all blend well.
I tried adding the beets to the mixture once but the beets bled out and turned everything pink!
Bon appetit!