Every season there’ve been hardy veggies left to the cold and snow, and this season, it’s a record quantity, with nearly 2,000′ (610m) of broccoli, cauliflower, cabbage, and kale that mostly started sizing up just as the farmers’ market finished at the end of October. It seems like a waste, but it’s only a typical garden gamble on the weather (I was trying for an extra, really late crop). The risk was clear back in August, and we didn’t get enough sun to push things along a tiny bit quicker. We did harvest a lot of the Red Russian flat-leaf kale (above), for a good four weeks, and one round of 1-2 lb (450-900g) cabbage (a nice size for a meal for one or two). And there’s been a lot of personal-use picking in November. The rest is a giant farm lab experiment, more exploration of the snow-on-veggies effect…
More than the snow, the many nights of extreme cold (-15°C/5°F) that came with it this year really blasted these guys, wilting them and burning leaves and buds. So, none of the crops are too firm or pretty, BUT, they’re still alive: for the most part, there’s good color and texture. The kale, always super-hardy, did the best from a let’s eat some perspective, with good texture and great taste. The broccoli, while a little wilty on the stems and burned on the buds, also tasted great, fresh and flavorful. The cauliflower did the worst, the heads really damaged by the freezing and thawing, too mushy for me to bother with a taste. (Eating raw was fine, but how would this all cook up? We may see…) We’d already reaped most of the filled-out cabbage, so the rest aren’t going to go anywhere from here…
What’s all this odd information worth? Not much, I guess, I’m not planning on deliberately planting for snow harvests. But checking things out is always fun, no experience goes to waste, and there is at least one advantage to knowing there’s still good eating out there: the laying hens will be feasting on a fabulous greens buffet for a while!
