Two days in the garden can do wonders for one’s spirits. (One’s back, though? Ouch!)
There is much still green in the vegetable beds. It dips below freezing nightly now, so I am a bit surprised by all the photosynthetic fireworks still out there. The above has been my “new favorite thing,” and really, something THIS green and showy, so late in the year? It’s a tonic.
And it has been used as a tonic, too. This stuff is definitely more celery than parsley, taste-wise, but is used more like parsley, chop-it-up-wise: its leaves are a little stiff, but do cook down easily. I have planted oodles of it, and it’s a good thing, too, as it’s been the green of choice for all those jars of vegetable stock sitting in rows downstairs. I just adore it. It will go into the mounds of stuffing I am making for Thursday’s big pig-out.
I didn’t find it too tough to sprout, though I did plant it indoors very early, with the Italian flat-leafed parsley. It’s a biennial, so…I only expect to get to use it through the winter; once the sun comes back in earnest next spring, it’ll shoot into flower. But then again, I will have a bunch of seedlings to set out, and so it goes…