Some people leave them in until spring.
I wasn't sure how that would work with a raised bed but I was willing to give it a try.
These are the carrots I harvested last fall. Sometime in October. They were terrific!
I used them in a couple of recipes and they tasted great. I was so proud to have a garden producing in October. I felt like a pro!
Remember, the whole organic veggie garden is new to me and I started out feeling insecure.
Now the pendulum has swung over to manic.
Who is reaping a harvest from Spring to Fall?
Only an extraordinary gardener, like myself. My confidence was soaring!
There were still carrots in the dirt so I covered them with mulch.
Sometime in January I decided to make my favorite vegetable soup recipe.
Hummm... could I still have usable carrots?
I went to the garden and dug up some more.
I can officially declare my garden was still producing in January!
I know what some of you are thinking: So What! This isn't typical weather, it's been so warm and the ground isn't even frozen, really.
Stop with the negative self talk.
That's all true, but, I still had carrots from my garden in January and it made me happy! and confident! and excited for next year!
Here is my favorite Vegetable soup recipe. Great for any cold/warm January day! (Up here we call anything above freezing in January warm.)
Garden Vegetable Soup by Alton Brown
Ingredients
- 4 tablespoons olive oil
- 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 tablespoons finely minced garlic
- Kosher salt
- 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 quarts chicken or vegetable broth
- 4 cups peeled, seeded, and chopped tomatoes
- 2 ears corn, kernels removed
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice
Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
A couple of things to keep in mind....
1. Leeks will throw off a lot store cashiers. Especially at the super stores. They have no idea what they are or where to find the code.
2. I have used fresh corn but Trader Joe's frozen organic corn tastes great.
3. If you have canned tomatoes from your garden use those, but a can of diced tomatoes will give a good result.
4. I have added beans for protein and rosemary for extra flavor.
