The Modern Victory Garden

The temperature dipped down to 34 degrees last night.   There was frost on the deck railing but nowhere else to be seen.   Still, the combination of really wet and colder conditions has taken its toll on the Jalapeño pepper plants in the greenhouse.    They still looked really robust and healthy …              

… however, a closer inspection revealed that the growing tips were moldering, a sure sign that the plants were giving it up for the season.           

They were still carrying a significant amount of fruit on them, but they were not going to grow any more without some warmer temperatures.   This afternoon, I stripped the plants of the remaining peppers and removed the plants altogether.   The final harvest of fresh peppers for 2009 yielded just under 3/4 of a pound.            

I then used my garden cutters to remove the tree like plants and composted the vegetation debris.                                       

The emptied containers were then seeded with Corn Salad (Mache).            

These greens will not be ready until February or March but will be much needed by that time when the rest of the winter harvest is depleted significantly.   In the meantime, I have some nice looking swiss chard in the greenhouse pots.         

In the main garden, the bed of lettuces is still going strong too.                

And the celery plants are still producing beautifully.                

The heads of Ruby Ball cabbages are looking rather waterlogged from our soaking fall rains, but are continuing to grow and hold the promise of some good eating to come.                                              

Harvested some parsnips and carrots a day or so ago.                  

I am using some of the parsnips this afternoon to make Cornish Pasties for dinner.   The parsnips (3 medium sized ones) are peeled and cubed and then combined with diced onion (1 medium), peeled and cubed potatoes (1 large potato), and lean pork cut into small cubes (I used one large pork chop).   The meat and vegetables are sprinkled with a tablespoon of flour, some beef bouillon granules (equivalent of one cube), 1/3 cup of catsup, and a little water, then stirred until well coated.   This is allowed to marinate in the fridge for an hour.   At which time it is spooned into rolled out pastry dough circles given a sprinkle of salt and pepper and then the crust is folded over and sealed shut creating a turnover.   Bake at 375 for 45 minutes.

Are you using items from your garden (fresh or preserved) in your dinner prep today?