Autumn and Winter Gardening
As the weather becomes colder, you’ll probably notice that your garden is wimping away. As a long time gardener, it saddens me, but I also know that there is still work to be done. Here are some ideas for what to do.
First of all, harvest all your green tomatoes (in a dry paper bag they will ripen nicely – watch for mold!). Once the first frost hits, between Halloween and Thanksgiving, usually, most of what it is in the garden will die. Keep an eye on the weather section of the paper! At 31 degrees, most plants will die.
Some herbs, like Oregano and Thyme, are perennials, so they’ll come back next year and often live through the winter, but they won’t produce very much. Herbs are so costly, so if you have an herb garden it’s advisable that you cut as much as you can and dry them out. You do this by hanging them upside down in a dry region of your house.
I also enjoy saving a few choice plants. For example, I pot all my peppers. Because I grow a lot of them, I usually select several to bring inside to my kitchen, which has a large grow light for the express purpose of keeping my plants alive during the winter. If it still looks promising, bring it in! Next, you might want to consider a few winter crops. Root vegetables. like beets and turnips, and greens, like kale and chard, seem to enjoy colder weather. In fact, my chard grows year round. The Allium family, which includes garlic, onions, and chives, also enjoys colder weather. Brassica varieties also like cooler climates; they include cauliflower, cabbage, brussel sprouts, etc. Be advised, though, that they are very prone to aphids.
In addition to all this, you may want to get creative with the fruits of your labor. I like using dried corn stalks, dried roses, and spent sunflowers as outside decorations, next to my pumpkins and hay bales. Finally, remember to collect seeds when your plants go to seed. I have sunflowers, morning glories, peppers, and many other plants that were planted with the seeds from plants that I first planted years and years ago. It really gives you a sense of pride and continuity.
Now that it’s time to harvest the garden, it’s a great opportunity to share recipes. This is one I recently made up that was delicious! Here is a vegetarian version, but protein can be added, depending upon taste.
HARVEST STEW
1/2 head green cabbage
2 medium size beets
1 large tomato
6 carrots
4 red potatoes
1/2 red onion
1 shallot
6 garlic cloves
1 8 oz can of vegetable broth
2 12 oz cans of American-style lager (can be substituted with broth)
The flesh of a small pumpkin, seeds removed, of course
1/2 cup olive oil
Salt and pepper, to taste
2 teaspoons balsamic vinegar
2 tablespoons of basil
2 tablespoons of oregano
2 tablespoons of parsley
-Begin by sauteing the onions and carrots in the olive oil.
-Add the potatoes and the beets. (Obviously, all these ingredients should be diced or cubed, depending on preference.)
-Once they soften somewhat, add the shallot, garlic, pumpkin, cabbage, and tomato.
-Add the broth and beer (if you like- it adds quite a nice flavor, and the alcohol dissipates, so it’s safe to consume).
-Add the balsamic vinegar, salt and pepper, and spices. If you are using fresh herbs, wait until near the end to add them. Dried ones can be added sooner.
-Cook on medium for about 45 minutes to 1 hour. You will want to check regularly to ensure it is not burning, as every stove is different. This recipe would probably work very well in a crock pot.
-Additionally, since everyone’s palette is different, you may want to adjust the ingredients slightly or add red pepper flakes, other herbs, or perhaps beef or chicken.
Written by Sabrina McNamara for DiscoverEugene.com