The single row of blue lake beans has produced far beyond my expectations. So tasty we eat them like asparagus. A goodly portion has gone into the freezer for special occasions. I'm picking the last of them tonight to go with baked ham.
Turnip greens are becoming our favourite food. Nutritious and delicious we eat baby leaves in salads and the rest lightly steamed. I'm using them in place of spinach in recipes. FYI Turnip greens are an excellent source of many vitamins including vitamin K, vitamin A (in the form of beta-carotene), vitamin C, vitamin E, vitamin B6, folate, manganese, fiber, calcium, and copper. In addition, turnip greens are a very good source of potassium, magnesium, iron, and vitamin B2. They are also a good source of phosphorus, vitamin B1, vitamin B3, vitamin B5, omega-3 fatty acids, and protein. We plan to cut from them as a Fall/Winter crop.
The beets are waiting for a light covering of straw so we can store them in the ground for later pulling. A few leaves make it into salads too. I've heard storing this way results in woody, tasteless beets while others say it is the best plan. I guess we'll find out won't we?
Enough for two pies and some taste testing. Professional advice and pruning has been booked for after Christmas.
I can't imagine ever losing the delight in the freshness of it all.