There's been a lot, a lot, of cooking this year for me. Lots. Thanksgiving dinner we had collard greens from our garden and sweet potato pudding. Today we included kale salad with our Christmas dinner. Tuscan herb salts were used on our pork roast and parsley on the mashed potatoes. Our garden enriches our meals almost every day. This year the garden made our holiday meals just a little nicer.
We had a few really cold days spaced out over a week. Knowing nights in the 20s were coming we cover all our plants with Agribon and left it for several weeks. Last week I turned back the cover on our 4x4 beds. Amazing! Everything had grown exponentially! Lettuce, carrots, rutabagas, kale and mustard-beautiful! Today I peeled back the cover on the broccoli and there are some ready to eat! Yay! Cabbages have a ways to go but they will be nice if we continue to cover when really cold. Once again, the things newly planted just before Hurricane Matthew survived and thrive...Still amazed they survived the thrashing they took.
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