Monday, November 19, 2007

On things going well in the garden


Par-cel cutting celery and wildling garlic greens

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...

5 comments:

Irish Sallygardens said...

Its great seeing gardens from around the world, all so different to our garden and woods in Ireland. I just harvested our last cucumbers and round courgettes of the year.

We have 10acres of oak woodland plantation too and we are learning how to manage it in an ecosensitive way. Today we started pruning, in spring we will plant an understorey nurse crop of alder. Its all quite exciting.

Thanks for visiting my blog. x

Lisa at Greenbow said...

Just seeing those lovely greens makes me think of my Mother. She always had parsley in her garden.

You are right about it being a tonic of color. I am already missing all the color that is in the spring/summer garden and it isn't even winter yet.

Liz said...

I forgot to plant cutting celery this year. And totally forgot about my oversight until I saw yours. Bummer.

You probably know this, but it dries splendidly. Then you'll have it all winter!

farmer, vet and feeder of all animals said...

Never heard of this before El. I think I will try it.
By the way---so sorry about your garden.
Chin up.
Monica

El said...

Hi Rebecca: Good luck with all you are taking on! I appreciate others who show by doing, as you so selflessly do.

Lisa: I know: we kind of take it for granted when it's around, don't we? So between this stuff, the kale, the calendula and the chard and beets, it's pretty brown out there. But the grass is still green around here, so that helps.

Liz: Good point, the drying. I think I might try your oven trick. As it is, I have an almost unusable amount, so I'm stocked up for now! (We'll get our first 20* day in mid-Dec. or so, so this stuff should be fine for a while.)

Monica: Things are better every day, thanks! But yes, this is a lovely thing. I'm a bit of a parsley whore, though, so I might be biased :) but it's great.