Today, I went out to get together with some friends. When I got back, the girls were in the old kitchen garden, starting our final harvest!
I started off helping with the beets in the L shaped bed, before heading over to quickly do the beet bed next to the garlic.
What a difference!
In the old kitchen garden, all the beets were very small. I was expecting that in the bed along the retaining wall, since they had been eaten by the groundhogs, but I expected more from the L shaped bed.
The girls don’t take pictures like I do, so I just got a shot after they were done. The piles of greens in the beet beds include beets too small to keep. This will all be worked back into the soil. In the carrot bed, you can see the Kyoto Red fronds that had gone to seed, left behind as well. I figure those can be worked back into the soil, too. And if we find little carrots coming up in this bed next year, I’m okay with that! 😀
We got a lot more bigger beets out of the little bed by the garlic! Now that this bed is clear, we can build the last low raised box for it, and the bricks used to frame it will be used elsewhere.
Then my older daughter and I started picking the fingerling potatoes. Being able to dump a bag into the kiddie pool, then go through the soil to pick the potatoes, made the job very easy! We moved the bags away from the fence, so that the picked over soil could be dumped back against the fence before we moved on to the next bag, which also made it easier.
The Purple Peruvians are SO dark, it was hard to find them in the soil! We got a lot more of them than expected, and had to start using another container to hold them.
Of course, some of them got used for our supper! Here, you can see the Purple Chief on the left, and the Purple Peruvian on the right. I cubed them, as well as three types of carrots, added some garlic cloves, tossed them in flavoured olive oil and seasonings, then roasted them. I can hardly wait to try them!
While I worked on supper, the girls finished cleaning the vegetables and set out the beets and carrots in the sun room, with the ceiling fan going, since leaving them outside in the sun is not an option right now. There are three types of carrots here; Deep Purple, from Veseys, Kyoto Red and Lounge Rouge Sang from Baker Creek. It’s hard to tell which ones are the Lounge Rouge Sang, as the colour gradient isn’t very visible. All the beets from the small bed are on here, plus most of the beets from the old kitchen garden as well. We did take some straight inside, and a few of them are in the oven, too. They got peeled and chopped, tossed in olive oil and seasonings, then roasted at the same time as the potatoes.
With the beets, we may actually have enough to make it worthwhile to pickle them. I’m not sure. Mostly, though, we’ll just eat them fairly quickly. As for the carrots, I think we’ll either be eating them quickly, too. I don’t think there is enough to even be worth blanching and freezing.
It’s a very small harvest, considering how much we planted, but I’m still happy with it, since we came so close to not having anything at all.
Now our work is really cut out for us! All the beds can now be cleaned out and prepared for next year.