I am in southern Ohio and I still have some things living in the garden: rutabagas and some Chinese greens. I’m going to pile some leaves on them for a 22 degree night coming up.
Just put another 6 yards of Gwen’s Mix into the dimensional 12” Alaskan Yellow Cedar raised beds:
https://www.thewormfarmportland.com/gwens-mix
We had 80 degree days around Thanksgiving - with lots of cold rain before that. Plants don't know what to do.
Sometimes when this happens, we get a beautiful fall bloom of roses - mine are beautiful right now - just as I'm about to cut them back.
My best rose, Perfume Delight:
French Lace:
Scentimental:
And, my helpers (pup keeps the squirrels out of the bird feeders and kitty keeps the rat/mouse/gophers under control). I couldn't garden without them!
If anyone is interested in buying more seeds, here’s a website that has them on sale today only for only $ .99 each. I’m stocking up! The price adjusts to .99 in the cart.
https://99heirlooms.com/collections/all
Preheat your oven to 400 degrees and put the top rack at the highest slot.
Chop 'em to a similar size, arrange 'em on a pan with sides,
drizzle with extra virgin olive oil,
set them on the highest rack and roast until tender.
Stir them around partway through; drizzle more EVO if needed;
test with fork to desired doneness.
Season with herbs, salt and pepper to taste.
Some folks like a drizzle of red wine over the finished veggies.
I like to mix my root veggies with a some tender vegetables for color and taste.
I prefer a bit of browning on the corner edges of the hard ones
and blackening on the soft ones, such as bell peppers.
Roast the soft ones on separate pans because they don't take as much time;
when roasted, mix both types gently together into a bowl to serve at table.
Use whatever produce looks good and what combination
seems tasty to you. I've used:
sweet or red potatoes, carrots, parsnips, beets, turnips, rutabagas,
red or daikon radishes, various colors of bulb onions,
leeks sliced top to bottom, half heads of garlic sliced crosswise,
various types of squashes or pumpkins,
slender Chinese eggplant, any color bell peppers.
Looks so colorful and tastes so good as a side to roast meat
or as a filling for hearty sandwiches on crusty Italian bread.
Delicious the next day, hot or cold.
Ba