Four weeks since harvest, But it’s proving a difficult winter for storing vegetables, since the cold weather gave way to much warmer conditions. Nonetheless, no dig soil quality is helping storage potential because of healthy microbes in these plants. All of the stored vegetables are still alive and winter is their stage to be dormant before going to seed next year.
The chicories I show were all harvested in December and are 206TT, a Treviso type, Fenice TT is the green one with speckles of pink and yellow, while the pink larger chicory is Aquarello.
The Chinese cabbage is Yuki F1 and you can see that in the kimchi short I posted a week ago.
Non metal blade helps with stopping the browning of leaves
I wish I could hear you, your voice is too low in all of your videos.
line a bushel with wet newspaper and pack those heads tight in it. The heads decay from the outside and you will have beautiful lettuce till March. We'll done
<3
SO cute…
Kimchi that Chinese cabbage! It's easy and tasty.
I think the early cold weather has given us the feeling we’ve had winter and Spring shouldn’t be far away! I keep reminding myself there’s a lot of Winter left yet! Mind you, I’m noticing the longer days around 4pm though it was so dark at 8am today! Lovely video as always Charles, thank you
Very nice ☺️❤️
Hi Charles, you have got us addicted to growing chicories. We love them so much and they are so forgiving of conditions and slugs prefer other leaves.Taste delicious, I could go on!
Happy New Year Charles! As well as the beautiful color on the radicchio's I just love the sound of freshness that your knife reveals. The squeaking just makes my mouth water. Growing, preparing and eating vegetables involves so many of the senses…how can it not be healthy. I am so glad to see a video from you even though you had so many travel engagements planned for this time of year. I tried to grow Wombok or Chinese Cabbage but they succumbed to Cabbage butterfly. If you ever plan to do something on this wretched pest, I would be very grateful. Cheers!
The thumbnail picture for this video looks like a top shot of a small dog eating out of bowl or something,
I just love this so much! Thanks for this video I’ll try to store them like this next year
Korean learnt Chinese pickles vegetables in ancient times and then brought the method to Korea. And then they varied the formula to their likings and registered that into the name of “kimchi” . But you need to be using their set ingredients to do it, else they are just Chinese pickles
Its all black… Can't see a thing ???
I see “canning/pickling” in your near future.
Replant those roots.
Are they like cabbages as in are they sweeter after being stored in the cold?