This broccoli raab looks quite good, as did some of the kale and collards also left, in addition to the mixed lettuces. I can't wait to cook down all those greens!
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Although many herbs are quite weather hardy, I was unaware that so many could, and do, survive chilly weather. This is quite fortunate for the coming holiday season, as it means that many fresh herbs will be available for holiday cooking and decor, such as sage, that favorite for dressing and other fall dishes:
Note the parsley field behind the sage; both the flat-leaf and curly parsley were out in force! It's great that highly nutritious parsley lasts so long during the growing season, as it comes in handy for making soups. (The dried version of this herb is so tasteless as to defy explanation as to why anyone thinks it's worth the effort to dessicate.)
The big surprise in the herb field, because this herb had previously died out, and has apparently come back to life (but not before I harvested some tasty seeds!), is--
This is most surprising, because I assumed the cilantro would be as dead as the basil (which suddenly passed after the first frost) at this time of year, but it recently rebounded (as did the dill). I suddenly hear fresh salsa calling me...
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In addition to the other volunteers and staff at the farm, I will also miss Clagett's canine mascot Cassie, always ready for a belly rub (after running alongside us in the truck or van).
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