After School sixth graders discovered enormous beets when they went out to harvest last Friday. In addition, they pulled up all the celeriac, a root vegetable relative of celery. It can be roasted, pureed and served in fancy restaurants for big bucks. It can also be peeled, diced and used in soups for a delicious mild celery flavor. I’m sure students would even like it raw, peeled and sliced like carrots, with a dip. We have PLENTY of it, so we’ll keep you posted as to its uses.
We washed and stored our beets, carrots and few stray onions. The scarlet runner beans were harvested and shelled. They’re now drying for use during the winter. I put them on a cookie sheet.
It’s great to give the kids a sense that they can use produce from their garden year-round. We’ve already made muffins with our frozen raspberries.
Kale continues to grow outdoors. We harvest it whenever we’re out.