I have blogged a bit of a theme this week: how to plan my spring garden according to what I will eat next February.
By looking into shortcuts (and take them where I can), and by doing a tally of this February’s stored goods, I can see what needs to go into the ground this spring. But I have not mentioned one very important piece of this puzzle: eating out of the greenhouses, and eating out of the outdoor gardens.
Yes, it’s February on 42N, 86W point of this globe, so indeed the gardens are covered with about a foot of that white frozen stuff. And the earth remains unfrozen but by no means warm inside the greenhouses. Still: I am pulling fresh produce from these two plastic-covered tunnels daily. Other than my lettuces which I continually blah-blah about, it’s the root and cole crops that shine in there now. And outdoors I can likewise dig up a rutabaga, carrot, or a leek at my leisure, it just takes me a bit more work.
So here’s a partial list: at least 30 types of lettuces; sorrel, chard, beet greens; endive/escarole; lacinato and red kale and savoyed cabbage; leeks, onions, scallions, shallots; beets, carrots, parsnips, celeriac, turnips, rutabagas; celery, par-cel cutting celery, parsley; and some herbs like thyme, sage, savory, and rosemary. AND: they’ll all be eaten (excepting the perennials like the herbs, the sorrel and scallions) by the time the peas are ripe.
Can you see how I avoid the grocery store? Even in winter’s cold depths?