As this recent bout of incredible summer-like November weather comes to a end, as most good things tend to do, we continued our autumn harvest here on Gael Glen Farm. We pulled the last of the parsnips today, as well as the remaining daikon and red radishes from the kitchen garden. They are stored in the garage fridge with the turnips and beets for now but have a date with our instant pot tomorrow in a hearty venison stew.
We harvested the remainder of the Parisian carrots that were growing in our pallet gardens. These grow above ground and so are at the greatest risk of freezing when the cold weather comes back to stay. Today's harvest will keep us stocked up on sweet, crunchy raw carrots for the next few weeks. We left our last three rows of carrots growing in one of the box gardens. We will harvest these later in the winter. The greens will die back and the carrots will get covered with snow but with the roots growing directly in the ground, these carrots can be dug up at any point before the spring thaw and will be perfect for boiling or roasting.
We also cut some our sorrel greens, sliced them finely and froze them in soup sized portions. If I could just get my hands on some wontons I could make a soup that rivals perfection.
It seems that we are in for a rainy day tomorrow. That sounds like perfect weather for comfort food - a bowlful of venison and radish stew, a slice of freshly baked bread, and perhaps a pumpkin muffin or two. I cannot wait to get the first of Ms. Kerry's pie pumpkins into the oven. I am going to try roasting them whole!
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