Cooking what we Harvest

Over the last few weeks we've done a lot of cooking with the harvests of the fall garden. Here, Morgan and Montana enjoy Roasted Turnip Salad; the turnips were a gift from Mr. Nolen, our PE teacher. We used our Oriental greens, Italian cress, and lettuce. With the turnips we also made Crispy Turnip Fries and Braised Turnips (AKA: Turnips with Bacon).

Next we used the cress in Garden Corn Bread, and added more of our greens to make our favorite Mixed Green Salad. The dressing is the best! We used fresh garlic from last year's garden.

We also enjoyed Pickled Radishes with our salad, and last Friday we enjoyed Chinese Mustard Green Soup on a cold day.

November Harvests

After nights of freezing temperatures, we checked last Monday to see how the plants survived. The gardens have grown abundantly with the warm fall days and plentiful rain, and we have just begun to harvest them regularly.

 If you look closely, you can see the melting frost on the leaves...

Everything looked even better than the week before! Obviously, these plants love cold, fall days and nights.

Sarah made a final harvest of her Easter Egg radishes.