Garden Fresh in January

Some people have inquired if David and I still have garden produce now that we’ve officially entered winter. Indeed, we do! Yesterday afternoon I harvested a bunch of kale, chard, collards and spinach, and our Fairy Tale Pumpkins have continued to ripen indoors. I had planted carrots all over the place as part of a beneficial bugs cover crop mixture, so we’ve also got white carrots galore, which I harvest whenever desired. Below, you can see the Fairy Tale Pumpkin we cut and steamed last night, along with a carrot and the greens:

pumpkin greens and carrot

Part of the steamed pumpkin will go to the freezer, but last night we made a curried coconut pumpkin soup with adzuki beans, celery, homegrown dehydrated and powdered kale, and homegrown carrots. Super yum! We’ll enjoy leftovers later this week. The night before, we used some green tomato salsa I had canned in Fall 2013 — as an enchilada sauce over refried beans, homegrown and frozen serpent gourd (tastes like zucchini), onions, garlic, homegrown jalapeno, and organic corn tortillas. So yummy we forgot to snap a photo!

Beginning today, we’ll have a week of single digit or even negative lows, hence the abundance of greens harvested. Still, I’ve got thick AGRIBON row covers over thinner row covers under a cold frame, so I suspect at least those plants will live. The kale and collards came from our uncovered front yard garden, which has continued to produce with zero protection.

The indoor plants are less happy due to an almost total lack of sun for months; however, I’m mentally telling Mr. Meyer Lemon tree about the Bealtaine Cottage revival of a discarded, forlorn lemon tree found in the compost. You can do it, Meyer! Although I refuse to put fluorescent lights in our home, I do try to make up for that by bribing faeries with raw emeralds and dropping a crystal elixer from Tania Marie onto the ailing avocado and lemon trees. Just a few more months before porch time! You can do it. ๐Ÿ™‚

12 responses to this post.

  1. Posted by Senatssekretรคr FREISTAAT DANZIG on January 5, 2015 at 1:46 pm

  2. Posted by sky on January 5, 2015 at 5:21 pm

    I’ve never seen a white carrot before. Now I have!

    I’ve been making lots of delicious soups this winter myself. Something about the c-o-l-d weather we’ve been having here on the Coast has created a strong craving for daily hot soups. I’ve made hot and sour soup, curried carrot soup, curried, chickpea soup, and next I will make our favorite split pea soup “Potage St. Germain”. .

    Soup, soup, soup!


  3. Soup, soup, soup! Let there be soup! Thanks for the recipes you sent, too. ๐Ÿ™‚


  4. go little meyer and avocados go!

    Liked by 1 person

  5. The sylphs helped with the sunshine for most of today. That was a very nice change. ๐Ÿ™‚

    Liked by 1 person

  6. Reblogged this on Reiki Dawn and commented:
    sharing Laura and David’s bounty from their permaculture gardening


  7. Love that Cinderella coach
    on your counter! And your hardy greens. “Frost kale” is available here at the Amherst winter farmers market – it’s so sweet and tender… the only kale I truly enjoy (not counting kale chips!)

    Liked by 1 person

  8. Posted by Laura on January 8, 2015 at 12:55 am

    Yum that sounds sooo good! Can you share the actual recipe for the curried coconut pumpkin soup? I’d love to make that!! You are so amazing! Such an inspiration!!! Thank you for you ๐Ÿ™‚

    Liked by 1 person

  9. Thanks, Diana! I had never heard the term “frost kale,” but yes, it sure is a different green than in the summer! Much sweeter. I love kale year round, but it does taste better in winter. ๐Ÿ™‚


  10. Thanks, Laura! Hmmm, I never really follow recipes, but I can give you approximate ingredients:

    1 large carrot
    1 onion
    2-4 cloves garlic
    coconut oil (to saute the carrot, onion and garlic)
    approx. 4 cups steamed pumpkin (could use canned, but it won’t taste as fresh)
    1 can coconut milk
    spring water
    Thai kitchen red curry (to taste)
    ginger (to taste)
    wheat free tamari (to taste)
    splash of apple cider vinegar
    pinch of coconut sugar or birch sweetener
    lemongrass (optional, to taste)
    2 cans adzuki beans (also good with chick peas)

    Saute the carrot, onion and garlic until soft — add a splash of tamari and ginger at this point.

    I blended the pumpkin to make it smoother, then added it and some water to the sauteed veggies.

    Stir in red thai curry, starting with less and adding as it tends to heat up spice-wise

    Add the optional ingredients, the coconut milk, and beans. Stir well, and let the flavors settle. Serve as is or over rice or quinoa.



  11. Posted by Laura on January 9, 2015 at 3:49 am

    Thank you!!! ๐Ÿ™‚


  12. Oops! Forgot the celery and powdered kale! They aren’t totally necessary but added a little salty and a little bitter component. We try to get the five flavors into our main dishes. ๐Ÿ™‚


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