This is one of the last garden harvests.
All the Dazzling Blue Kale has been harvested to be blanched and frozen. There are still some collards and carrots that can withstand colder temperatures for a bit longer.
Storing carrots in the great can be a great way to go if you don’t have ideal inside storage. While the tops will freeze, the roots will stay comfy for a surprisingly long time (before the ground freezes fully).
The green patches are cover crop of oats and vetch that will be killed by the snow and create a protective soil cover through winter.
The corn and amaranth have been cut down and ready to be chopped up as carbon for the compost. Returning the nutrients in this way is critical to good soil health.
I’m always working towards a sustainable closed system. It’s a challenge for sure, but our health and the Earths’ is worth it!
