It wasn't so long ago that my winter vegetable garden was battered by five inches of snow, an ice storm, and consecutive days of sub-freezing temperatures. So how'd all those fragile leafy greens fare? Not so bad.
It turns out the worst damage was to some of the more mature mustard greens, some of which snapped, presumably under the weight of the snow and ice. And with the snow peas still covered by snow, it's too soon to see whether they'll make it to spring. But the kale, collards, parsley, and broccoli all managed to survive just fine.
Even the leaf lettuce, protected under a flimsy plastic cold frame, appears little the worse for wear.
Throw a bowl of salad or a head of lettuce into the freezer, and imagine the mushy mess you'll have after defrosting. But when exposed to cold, many living plants will concentrate sugars in their leaves that work as a kind of natural antifreeze. That's why some leafy vegetables will not only survive a mild freeze, they can actually be tastier afterwards.
So all in all, my garden weathered the cold spell well, and we continue to eat freshly harvested organic lettuce and greens only a month before my first direct sowing of the new year. (More photos after the jump.)
1
2
3
4
5
6
8
12
13
15
Comments (16) RSS