Winter Garden Gets Its Blanket

We are having a White Christmas here in Seattle, with a gift to my garden (and me) of a nice blanket of sparkling snow.

Here are images from my garden today.

Merry Christmas!

yard

A Christmas view of our yard from the house.

brroccoli

Broccoli shoots peek out of the snow cover.

cloches

Glass cloches protect young plants from the snow.

cold frames

A plastic cloche covers lettuce, and a double window A-frame covers overwintering beets.

cold frame closer

The beets are tiny and might handle this cold, but I should have put ends on this double-window cold frame for better protection.

big bottle cloche

A big water bottle protects a young cabbage.

yard with cold frames

Cold frames in the background protect greens, but lots of brassicas fend for themselves under the snow.

Cold frames

The big cold frame in the back and the smaller Triangle Tunnel in the front both contain salad greens. I won’t open them until our warmer weather returns, but the tender greens should be fine. Snow is a great insulator!

dino kale

Dinosaur kale is tough!

parsnip

A Christmas stew is going to contain fresh parsnips, pulled today from the snowy ground.

Giving Thanks for My Winter Garden

A miniature forest of salad greens. Chittering songbirds cleaning the remaining bugs off my Lacinato kale trees. Delightful late-blooming flowers. Seedlings protected for winter growth. This is my garden at Thanksgiving.

Calendula flowering

Calendula is still flowering, providing a cheery spot in the garden and in the salad bowl.

Salad greens

Mixed salad greens, including arugula, bok choi, tatsoi, lettuce and Asian mustards are flourishing in this bed, and getting mowed down regularly for salads.

Tatsoi

Tatsoi.

Birds on kale

Sparrows, black-capped chickadees and a rosy finch (obscured, center) gather for a meal of bugs on my Lacinato/palm tree kale.

cabbages and broccoli

Cabbages and broccoli, with one cabbage covered.

Covered cabbage

I’m experimenting with winter growth of a cabbage under cover inside this giant water bottle. There’s another one uncovered right next to it.

cauliflower

Cauliflower setting its head.

Broccoli shoots

This DeCiccio broccoli might yet put on some side shoots.

Broccoli and tunnel

A purple sprouting broccoli and some winter radishes grow in front of a fleece-covered tunnel containing spinach.

Kale and trellis

Lacinato/palm tree kale plants grow against a bamboo trellis which held up cherry tomato plants last summer.

giant collards

Giant walking stick collards are ready to eat.

Pot and apple tree

A pot of spinach covered in garden fleece sits in front of an espaliered Akane apple tree that still has its leaves.

Spinach in pot

Red Kitten spinach grows with seedlings of parlsey and flowers in a pot.

Brussels sprouts kale hybrid

New hybrids of Brussels sprouts and kale promise a harvest of budding florets along the stem.

The first florets coming from the Brussels sprouts/kale hybrid.

Carrots and cold frame

The last of the fall carrot crop sits in front of a cold frame made of two window sashes, wired together. The easy cold frame holds overwintering turnips.

Cover crops

Cover crop of clover, vetch and rye helps build soil on this bed over the winter.

Taste Spring at the NW Flower & Garden Show

I can almost taste spring. Can’t you? When a warm wind casts across the yard like a fishing line tossed into a lazy stream, I cast my eyes toward the ground, seeking shoots and sprouts. When they appear, my spirit soars.

.pea shoots

Another way to get that feeling is to visit the giant Northwest Flower & Garden Show–excuse me–Garden Festival being held this week at the Washington State Convention Center in downtown Seattle (blog, Twitter, Facebook, Instagram, Pinterest).

Over the weekend I was in the cavernous show garden area helping set up the Arboretum Foundation’s always-enticing garden, so I’ll give you a tip: brave the crowds, traffic and parking, and come on down. It looks like it is going to be a blooming success.

Here’s another tip: buy your tickets online before 11:55 p.m. on Tuesday, Feb. 21 and get the early-bird price, $5 off.

Display garden 2016

Giant colored pots lit from within highlighted one of last year’s display gardens.

I’ll be there a few times during the week, and look forward to meeting readers and gardeners. On Wednesday, I present “Eat Your Year: Month-by-Month Actions for Continuous Edibles” at 6:45 p.m. slide snapshot

I’ve mined my garden journal for cultivation and harvest tips throughout the year. You’ll be surprised what can be done in the doldrums of winter, and what needs to be done in the sweetest swell of summer if you want to eat from your yard year round. A book signing follows, and I look forward to personalizing a book for you.

Then on Saturday at 11:45 a.m., I employ my journalism chops by interviewing Seattle’s star restaurateur Tom Douglas and his business partner, wife and chief farmer in the family Jackie Cross. In “The Learning Curve,” we’ll discuss their quest to generate perfect produce for their many restaurants.

If you’ve eaten at Etta’s, Dahlia Lounge, Seatown, Serious Pie, Tanaka San or one of Tom’s other great restaurants in the last few years, you’ve probably eaten produce from Prosser Farm. Six years after breaking ground in the hills west of Prosser, they have learned much (I’ll ask about the rascally rabbits!) and Tom Douglas logonow deliver a significant amount of vegetables for the restaurants from their farm, taking the farm-to-table concept to a wild new level.

Tom will sign copies of his excellent cookbooks after the talk, and I’ll head up to the University Book Store’s booth (#211) to meet and greet and sign my own books for an hour, 1-2 p.m.

You might also find me at my publisher’s booth. The Mountaineers Books and their green living imprint Skipstone will have their books on display and for sale (booth #2354) and will have lots of authors as well as staff to visit with. Learn about recent and upcoming titles, including my next cycling book, Cycling the Pacific Coast: A Complete Guide, Canada to Mexico, which will be out this fall.

I hope you’ll consider attending one or both of my events, but do you realize how much there is to do at the show?

  • Attend one of the 110 seminars and demonstrations going on throughout the show. Besides learning and being entertained, you’ll get to sit down and relax after touring the giant exhibit hall and display gardens.
  • Speaking of which, tour the 22 show gardens for inspiration and that “taste of spring.”
  • Shop at the 350 exhibitors offering garden, nature-related and gourmet food goods in the Garden Marketplace. I especially like the non-profit organizations that offer information and help build our gardening community. I also enjoy touring the Vintage Garden Market to find some rusty old thing that would give my garden a bit more character.

    Windows

    Old windows repurposed into a shed — probably the easiest way to build a cold frame.

  • Snack and sip your way through the Tasting Corner, a new gourmet food and beverage marketplace offered this year. Nearly 30 vendors will offer samples of their tasty wares.

This is the second largest garden festival in the U.S., so plan enough time to enjoy it fully. It’s a great way to get spring underway, even while waiting for those first buds to break.

Results of Extended Cold Spell

Sunny, cold days have been the norm in Seattle for a number of weeks, which is “unseasonal” for us here in the Maritime Northwest. And it’s having a punishing effect on my overwintering edibles.

Starting with a snowstorm the second week of December, we’ve had what I’d call a hard winter, as “hard” relates to frost and freeze, that is. Many nights in the low 20s or even teens, and days when the thermometer barely tops 32. Freezing.

The effect has been mixed, according to today’s survey, done in balmy 42-degree sunshine. I opened the zippered front of the long plastic cloche, expecting to find slimy messes where my lettuce and radicchio starts were living, along with a seeded bed of mustard greens. Across the path, floating row cover blanketed a bed seeded with corn salad (mache). All had been alive after that December snowstorm, but I hadn’t uncovered these areas in weeks. Here is my delightful find:

salad cloche

Mustard greens have sprouted in the first bay of the cloche, and in the back two, Winter Density lettuce and Palla Rossa radicchio are standing tall. To the right of the path is thickly sown Vit corn salad.

You’re looking at Winter Density lettuce and Palla Rossa radicchio under the cloche, and Vit corn salad sprouted densely on the right, where the corner of the floating row cover has been removed. Definitely winners in a harsh environment. The existing leaves probably wouldn’t be desirable, but they provide a good base for new growth, which will find its way into late winter salads.

The cloche, which doesn’t look like it would provide much protection, is also a winner. It’s sitting on a raised bed made of stone, which helps radiate heat back into the bed, and I’ve placed stones in bare spots within the cloche to add to that effect.

However, a trek to the back 40 brought down my mood a bit. The purple sprouting broccoli has been shivering with just a smattering of straw mulch around its stems. It had bounced back after the snow melted in mid-December, but since then it’s been in severe retreat due to the cold nights. I should have covered it, but went away for Christmas, when the first cold nights really set in, and by the time I returned I figured it was too late. The cold has continued, with a brief letup, and I hope for the best. But here’s what it looks like right now:

PS Broccoli

“PS” might stand for pretty sad instead of purple sprouting in this bed of broccoli, but who knows, it may recover. Stay tuned as the weather warms.

Behind the broccoli, though, are two A-frame cloches, one covering carrots and the other beets. Although the edges of the cloches are frozen into the crusty soil, I can see green leaves through both of them, giving me hope that these two root crops are hanging in there.

beet and carrot cloches

I haven’t opened these cloches yet – their edges are frozen into the soil – but the beets (left) and carrots (right) still have good greenery.

Speaking of the crusty ground, it needs to be pried open like a stuck car-door in order to rescue a parsnip or two. But it’s worth the effort, as those roots have been nice and sweet.

Other above-ground plants have not fared well. A bed of parsley in an open cold frame is matted against the soil, although might recover. Slimy mounds that once were ruby chard hold less hope. Onions and celery root look OK, but haven’t been pulled yet. Kale, usually a staple in our winter garden, is suffering.

Taking stock of the successes and failures, I can see things I should have done: more mulch around the broccoli, maybe a floating row cover or cloche over it. Definitely much more protection over the poor chard. But just keeping myself warmly clothed on my rare forays out into the crisp weather has been enough of a challenge. I’ll chalk it up to experience and hope the broccoli will finally bounce back. Warmer weather is on the way; this week’s forecast is for high 40s daytime, and mid-30s overnight. I’m ready.

empty bucket

My harvest bucket is pretty empty on a mid-winter walk through the frosty garden landscape.

Plunge In Pungent Alliums

To paraphrase an old saying: Give a person garlic and they can ward off vampires once; teach a person how to grow garlic, and they will be free of vampires for a lifetime.

Have you planted your garlic yet? I try to get mine in by Halloween, but given our unseasonably warm fall, I think Maritime Northwest gardeners could still get a crop in the ground, unless your garden is in a cold microclimate.

Spanish Roja garlic

Spanish Roja garlic. I save the biggest heads for replanting.

In my Edible Garden column for Edible Seattle’s Sept/Oct issue, I outlined many of the considerations for planting alliums, the genus that includes garlic, onions and shallots. You may still be able to find some of these alliums in nurseries, and all of them would be well worth a try.

Garlic is my favorite, because it comes in so many types and flavors, far more interesting than the typical white supermarket variety. Look for unique varieties that are spicy or sweet, with cloves striped in red or purple. Learn all about types and varieties from Filaree Garlic Farm.

See my earlier article Cloves in Bed, All is Well on the steps to planting garlic.

The onions you’d find now in the nurseries would be seedlings, small groups of grass-like starts growing in soil. Try Walla Walla Sweet, if you can get it, as they do well in our climate.

Seedlings are different from onion sets or bunches, traditionally sold in the spring. Sets are baby onion bulbs that are sold dry, and will come to life and grow after planting. Bunches are small plants that had been started the previous fall and dug from their bed before being banded together and sold by the dozen in the spring.

As we near the end of the gardening year, consider where in your garden these spicy spikes might go, see if you can find any in the nurseries or buy some from a farmers market stand, and get them in the soil as soon as possible.

Cover the soil with a loose mulch like straw to soften the winter rains, and watch for the little allium spikes to break ground early next year, signifying the start of another gardening season. I guarantee that you’ll be vampire-free.

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