Two nights of -8C/17F & Still the Vegetables Keep Coming

Last night I decided to make filets de sole en papillote for supper, which is just French fancy talk for fish and veggies and herbs baked in a pouch of tin foil. I put on the husband’s Dunlop rubber boots and clomped out to the garden to see what I could find. It has been quite cold for the past week and a half, with frosty nights and mornings, and for a couple of days it went down to -4C to -6C in the daytime and -8C during the night, with 2-3cm of snow covering the ground. The greens we had planted especially for the winter were doing well in their cold frame, but the Parsley and green onions continue to surprise us with their resiliency. We had enjoyed them for months now, and thought they’d be done in by the first few frosty nights so we didn’t bother protecting them from the cold. Well, there they were, not as tall and bushy as three weeks ago, but the Parsley was still growing new baby leaves even after the freezing temperatures and snow!

Parsley DSCF2139

We’ve left the carrots in the ground to store over winter rather than harvesting and storing them someplace else. We’ll see how they do in the months ahead. I love that little rush and thrill you get in the split second between pulling on the carrot, wondering how this particular carrot will look, and feeling it come loose from the soil as you catch your first glimpse of it! Simple joys and excitements are much more poignant I find, and leaves a deeper and more lasting impression.


These are mutant but cute looking carrots due to the clay soil being too clumpy. Won’t win any prizes but just as delicious.



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