Our big winter feast is tomorrow. I got a head start on some of the harvest, and had a realization: there’s a whole lot of purple in this season’s feast.
The gorgeous red streaked mizuna is on the menu. Looks more purple than red:
I harvested it by the cut-and-come-again method, meaning I snipped the plant down and left about two inches above the crown. It’ll grow back and I’ll be able to get another few harvests out of it.
We also have kale on the menu, including the unscathed ‘Redbor’.
These two greens look incredible together! Such saturated color:
It’s small. But you know what that means — just call it gourmet!