With winter finally putting in an appearance, and the temperature due to drop drastically tonight, I dug up my remaining swedes/rutabagas and harvested the cabbages, sprouts, purple cauliflower and kale which were still bravely clinging on in my two brassica beds. There were over ten pounds of swedes!
The cabbages were still very small, so I decided to use them up by making kimchi out of them. They're not napa cabbages, which is the usual kimchi one, but I will experiment with what I have, approximately following this recipe, and if it works out, I'll buy the proper cabbage next time I go shopping. I found some baby leeks, carrots and one lone Chioggia beet in the greenhouse, so I've sliced those up and added them to the kimchi mix.
Now I just need to find a way of using up all those swedes...
2 comments:
Rutabagas are one veg that will probably be near the end of the line when it comes to trying to grow it in the garden as my impression is that they are rather finicky. I figure that once I feel comfortable with the methods, etc., for most of the easier veg - and my harvests improve as a result - I'll give the more challenging veg a try.
Congratulations on harvesting into the start of winter! Wow! I didn't realize that rutabagas are called Swedes in most of the world. After reading your post, I did a little research. Sounds like they have quite a few health benefits. Also, I wasn't too keen on them until someone on Facebook mentioned they can be consumed raw--chopped up in slaws or salads. So, I tried it and liked it! My family gets a vegetable share through most of the growing season, and one of the last crops we get is rutabagas. Now I know several ways to fix them! Happy New Year!
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