For the first harvest in the New Year there is some good, and not so good. At first glance, these two pound of brussels sprouts looked great.
However, when I went to cut them for cooking, many had spoiled inside from the cold.
So we only ended up with 9 oz to go in the oven.
I debated picking more of brussels sprouts last month, but I left some in the garden to see how long they would last. I guess I got my answer. Next year we'll pick them before the snow and extreme cold set in.
I picked 6 oz of kale yesterday. Some of it was a little damaged by the cold too, but it went fine into soup.
And for fresh tasting greens, I enjoyed these sprouts on my tacos. They were very good.
As far as using up the preserved harvest, we used frozen swiss chard, potatoes from the celler, and leeks I pulled last month in a pureed soup. I cooked some of my dried beans to make bean tacos and the also went into next soup. We also made a tortilla soup with tomato sauce base, our own onions, our dried beans, the kale above, frozen oven dried tomatoes, and corn I froze from down the road. We need to get to work on all the frozen fruit. I think some desserts are in order.
Total week: ~1 pound
Total this year: ~ 1 pound
You can see what other gardeners harvested this week at Daphne's Dandelions.