I suppose winter is here. At least I’ve had to break out the winter coat for a couple of mornings. Fog envelopes us for most of the day even if the ground is dry for lack of rain. I’ve detected just a light dust of frost on some of the plants in the early morning – enough to make me don rubber gloves to cut broccoli raab and bunching greens.
We’ll need much more sub-freezing weather to put the fruit and nut trees into full dormancy and hopefully that will come after New Year’s Day. It usually does.
Meanwhile I’m enjoying daytime temperatures around 50F with occasional sunshine. A heavy flannel is sufficient for working once the morning chill is gone. The foggy air slows evapotranspiration, so weekly watering is plenty for now. And the plants do thrive in the cool weather.
Garden cress is my new experiment for the winter, and customers are enjoying its spicy/sweet flavor. I’ve grown Persian cress before and I’m trialing Wrinkled Crinkled Crumpled cress as well. I simply couldn’t resist a name like that. The seed catalogs claim if you cut them, they will come right back. Seems to be true.
With baby lettuce and baby braising greens and arugula this time of year, I really don’t need one more crop that has me on my knees, harvesting with scissors in hand. But what flavor in a tiny little green! It’s worth it…