Definitely Winter Now

Hard to believe it was only a few short weeks ago that we were still basking in sunny, warm afternoons. A few days of temperatures in the teens and twenties have quickly and thoroughly erased the memory of those last few days we clung to.

Until just before the freeze the arugula was providing salads aplenty and the mustard greens were prolific. But they have all faded and fallen. They'll be back though. Both are in well established spots that have been reseeding themselves for a couple of seasons, for an almost continuous harvest.

The Carrots made it through the cold and there are probably some beets I have overlooked. These are called Purple Haze, and they are sweet and delicious. Only a week ago they were trapped in the ground, frozen in place.

And although I miss the hens, I'm glad I didn't have to try and keep their coop warm and their water thawed during the cold snap.

And now the garden really does feel as if it is sleeping. But we aren't far from the shortest daylight of the year and after we turn that corner, around Christmas, the days will get longer, not by much each day, but still moving in the right direction. Seed catalogs will start to arrive in the mail and daydreams will be filled with what to plant next year. I know I am getting ahead of myself, but there you have it. It's a common strategy among gardeners during the winter.

Every fall I plan to put some bulbs in the ground for early spring color and life. I just got them last week. Just a little late. And I'll probably just put them in pots so I can enjoy them indoors. Hyacinths and Narcissus for color and fragrance.

Mustard Greens and John the Frog

I have a frog in my yard. When the weather turns cool and damp he makes himself known by croaking. He is doing it now and we have lots of rain in the forecast. Maybe he knows something. My husband has named him John. John the Frog.

Here's a pumpkin so it must be autumn. The weather has definitely turned cooler and the days are shorter. But fall in the Pacific Northwest is a treat

And here are my lovely Mustard Greens. I planted them in plenty of time this year for them to get a good head start. The very small leaves are terrific in salads, and the more mature leaves are great steamed, stir fried and in soups, or as braised greens. They have that super sastisfying, hearty, dark green, leafy vegetable taste and a peppery kick.

And here is the other green that I love, rapini. It has reseeded itself since summer and is providing lots of leafy greens that are great with sausage and pasta

Rainbow Chard too

I planted my garlic this week, about 40 cloves so far. I'm going to try to figure out a place to squeeze about 10-20 more in. The problem is that most of my yard doesn't get any sun during the winter months. I am shaded on the south by my neighbors, and by my own house on part of the garden. So maybe if I plant in a less sunny location I will just have a later crop.

Gardening is experimenting.