Wednesday night could bring us the coldest weather we've seen since February. November seems a little early for mid-twenties, but never out of the realm of possibility...and something to always be prepared for. We're in the process of turning our little vegetable farm into what looks more like acres of sheets growing in the field, what with all the row covers we're setting out.
If it gets as cold mid-week as predicted, Wednesday may be our last day of the season for harvesting some of the more tender crops. We need to move the last of the fennel by mid-week; even if I cover it up, the bulbs are likely to freeze out. Fennel is on sale until it's gone - make a big batch of fennel broth and tuck it in your freezer (see recipe to the right). Fennel broth is great for fish and seafood dishes! Or lightly saute sliced fennel, cool, and freeze it to add to your favorite dishes later in the winter.
In the meantime, lots of new cool-season veggies this week! The cauliflower is just starting to head up, and we have the first spinach of the season. Brussel sprouts are starting to size up now in smallish quantities, with many more sprouts to come. We're frequently asked why we don't sell sprouts by the stalk. I realize it's more impressive to get a whole stalk of sprouts, but if we whack the whole plant off at the base, there's no more sprouts. If we pick the sprouts off the stalk a few at a time, we can continue to harvest brussel sprouts for you for a few more months, if not all winter long. Or maybe we sort of masochistically enjoy teasing half-frozen mini cabbages off of half-frozen sprout stalks on half-frozen mornings with half-frozen blue fingers?