Winter is coming to an end, to the great displeasure of our vegetable garden, which is made up of a certain number of delicate vegetables that will have to be harvested before the arrival of the first frosts. Overview of the vegetables you need to take care of first.
Winter leeks should be harvested approximately five months after transplanting, ie at the end of the year. The harvest is done as follows:next to the vegetable, push the fork-breccia then lift it so that the roots can be removed. The leek is quite hardy so it can be harvested during frosts.
If the ground is much too frozen, it is advisable to pour a foot of lukewarm water. Wait until the leaves are properly developed before pulling the leeks but if the leek worm has interfered, hurry to harvest to freeze for example.
Carrots are harvested about 4 to 6 months after sowing, depending on the more or less early varieties. Use a spade fork to pull them out with the tops. Ideally, take advantage of a ray of autumn sunshine to let the earth that coats them dry out a little.
The goal is to keep them protected from frost during the winter. For their conservation, you can use a crate with dry sand in which you will put the carrots.
The beets are best harvested between August and November. Be careful, this vegetable is particularly delicate and has difficulty withstanding frost. It is strongly recommended to make them a silo as for carrots or to store them in the cellar. When they are suitably protected from the cold, they will preserve all their freshness until spring.
Green cabbage, cauliflower, Brussels sprouts… there are so many varieties. The latter are not reluctant to the frosts of winter. By having several varieties of cabbage in your vegetable garden, you benefit from an array of culinary uses as well as flavors. They should generally be sown between April and May and preferably picked from September.
Lamb's lettuce is certainly one of the biggest stars on our winter plates. It makes delicious salads with its tender leaves and delicate flavors.
In principle, sowing should be done in August. Of course, harvesting and cleaning this vegetable is not easy. However, lamb's lettuce has the advantage of being cold-resistant.
The harvest of this low-calorie vegetable takes place from November. Chards are appreciated because they are rich in vitamin C as well as fiber. The leaves are used in the same way as spinach. They are used to improve quiche or stuffing recipes, for example. As for the chard ribs, they can be braised, cooked in boiling water or simply steamed.
