I'm trying to remember to take pics of my low tunnels every couple of weeks.  This has been such a good fall for a beginning winter gardener, success always makes you more enthusiastic!  These two hoops shown are simple PVC, with a interior layer of wire hoop with floating row cover.  The outside cover is 4 mil plastic (not greenhouse quality).  Very low-tech and affordable. 

I can tell growth is slowing down as the days get shorter, but the second and third plantings seem to be doing well.   Even if they hold at a tiny size most of the winter and pick up in early spring, I'll be pleased. Our lowest temps have only been in the 20s so far, and mostly in the 30s and 40s, so none of these plants have been stressed yet at all.  In fact last week with unusual 60 degree days, I was worried about venting enough in the afternoons.

winter lettuce mix, with a new row to the top left just starting.

spinach and kale (and lots of dill, despite weeding....sigh)
red winter kale

Tatsoi!  Anybody have recipe suggestions for a newbie eater?

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  1. Looks gorgeous, S!

    Things keep growing. It's really surprising. Middle of January, first year, I was...shocked when I realized there was no real "off season" if things don't, you know, die.

    I mainly eat tatsoi in a salad as someone small in the household thinks the leaves look like spoons. However, it, and pac choy, take an easy (fast, hot) trip in the wok or skillet, with a splash of my secret shame, Veri Veri Teriyaki (the one condiment I haven't really decided to diy yet) at the end before serving. But: you can use it like spinach, too...

  2. Tatsoi is great in soups! Italian sausage, carrots, tatsoi in beef broth. Good in this soup, adapted from http://recipes.robbiehaf.com/O/573.htm 1 lb. spicy Italian sausage - crumbled
    1/2 lb. smoked bacon - chopped
    1 qt. water
    (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
    2 lg. russet potatoes - scrubbed clean, cubed
    2 garlic cloves - peeled, crushed
    1 med. onion - peeled, chopped
    2 cups chopped tatsoi
    1 cup heavy whipping cream
    salt and pepper - to taste
    Herbs & Spices at the Firehouse Pantry

    -In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
    -In a skillet over medium-high heat, brown bacon; drain, set aside.
    -Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
    -Add sausage and bacon to pot; simmer for 10 minutes.
    -Add tatsoi and cream to pot; season with salt and pepper; heat through.
    Also good in stir-fry.


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