Easy Greens and Brassicas For a Daily Winter Harvest


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rsz_daily_winter_harvest_at_ediblebackyard

Achieving a daily winter harvest takes a little more fore thought than a summer one. That's because we need to bust a move and get our crops in before it cools down - the hour is now! Here's my easy plan.

The Staples

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These four crops are the backbone of my winter kitchen and our winter wellness. Though they are humble and ordinary, don't under estimate them! These are the winter crops to go for if you don't have much room or time. Plant them this month so you can pick them all winter and spring long.

  1. Parsley. Is there a more nourishing, low maintenance, go-with-everything, herb? I have at least 6 plants on the go at any one time. For long lived plants, it's better to pick a little from each rather than a lot from one.
  2. Silverbeet, Chard or Kale. Beneficent leafy greens! Just like our friend parsley – easy peasy, a tonne of nutrition and they fit into every wintry meal. Plant them into lovely soil and mulch well. Perk them up with a monthly liquid feed and keep picking the outside leaves to keep new fresh ones coming on.
  3. Celery. I know not all of you agree with me about celery, but doesn't every stock, soup or wintry slow cook need some?! The trick to juicy stems is to plant into good compost and mulch well. I make a pile of compost in summer and plant my celery into it in Autumn. Mulch is key, as is good soil moisture. Celery loves seaweed, so pour over some liquid feed every week or so or lay some beneath the mulch. Twist and pull off the outside stalks regularly to keep new ones coming on.
  4. Carrots. Direct sow them now so that by time the soil is cold they’re fully grown.

Health-Giving Brassicas

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Brassicas (broccoli, cabbage, cauli, bok choy) are a super food! Fresh picked, they are full of vital nutrients to help us stave off colds and flu. I plant a few each month from August through November so that we can eat them daily winter/ spring long. Plant a mixture of slow to mature with some faster ones to stagger your harvest and keep dinner interesting.

TPendergrass
9/5/2019 9:47:38 AM

You say to pull off the outside "stalks" to keep the celery growing...the whole thing is a stalk...what you need to say is pull off the outside "ribs"...each piece is a rib. People keep making that mistake when they write out recipes also, saying to cut up so many stalks when they are meaning ribs.




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