November's Bounty: Extending Your Harvest with Cold Frames and Root Cellars

As the leaves begin to fall and the days grow shorter, it's easy to think the gardening season is over. The vibrant greens of summer fade to browns and golds, and a crisp chill fills the air. But November holds a secret bounty for those willing to extend the harvest – a chance to savor fresh, homegrown flavors even as winter approaches.

This post will show you how to maximize your late fall harvest, preserve its goodness for winter, and prepare your garden for a healthy spring. Imagine enjoying fresh salads grown in your own backyard in December or pulling perfectly preserved carrots from your root cellar in January! It's not just about extending the harvest; it's about connecting with the earth and enjoying the fruits (and vegetables!) of your labor throughout the year.

What to Harvest in November (And How!)

November's garden is a testament to the resilience of cool-weather crops. While tomatoes and peppers are long gone, a surprising number of vegetables actually thrive in the cooler temperatures and shorter days. The key is knowing what to look for and how to harvest it properly.

Here are some of the stars of the November harvest:

• Kale: This leafy green is a workhorse in the fall garden. Harvest kale leaves from the outside in, leaving the central bud to continue growing. Frost actually sweetens the flavor of kale, making it even more delicious!

• Spinach: Similar to kale, spinach prefers cooler temperatures. Harvest outer leaves as needed, allowing the plant to continue producing.

• Brussels Sprouts: These little cabbages are best harvested after a frost. Snap them off the stalk, starting from the bottom and working your way up.

• Leeks: Leeks can withstand surprisingly cold temperatures. Harvest them as needed, digging them up carefully with a garden fork.

• Parsnips: Parsnips are a true late-season treat. They taste sweetest after a frost, which converts their starches into sugars. Dig them up carefully, as their long roots can be easily broken.

• Carrots: Similar to parsnips, carrots benefit from a touch of frost. Harvest them as needed, pulling them gently from the soil.

• Turnips: Don’t overlook turnips! The roots are delicious roasted or mashed, and the greens can be cooked like spinach or kale.
  Harvest turnips when they are a manageable size.
  

• Winter Squash: Depending on your region, you may still be able to harvest winter squash in early November. Make sure the stems are dry and hardened before harvesting, and handle the squash carefully to avoid bruising.

• Beets: Beets can be harvested until the ground freezes. Pull them when they reach a desired size. Both the roots and the greens are edible!

Don't be afraid to experiment with less common crops too! Mâche (also known as corn salad) and claytonia are two cold-hardy greens that add a unique flavor to salads.

The secret to a successful November harvest is paying attention to the weather and harvesting your crops at their peak flavor. Don't wait too long, or you may risk losing them to frost or decay.

Extending the Harvest with Cold Frames & Cloches

Even if the weather turns colder than expected, you can still extend your harvest with a little protection. Cold frames and cloches are simple structures that create a microclimate around your plants, sheltering them from frost, wind, and excessive moisture.

• What are Cold Frames and Cloches?

  • Cold frames are essentially miniature greenhouses, typically made from a wooden or metal frame covered with glass or plastic. They are placed directly over garden beds to protect plants.
  • Cloches are smaller, individual covers that can be placed over individual plants or small groups of plants. They can be made from glass, plastic, or even repurposed materials like plastic jugs.

• DIY Cold Frame Instructions:

  • A basic cold frame can be easily built using repurposed materials like old windows or straw bales.
  • Window Cold Frame: Simply hinge an old window to a wooden frame. Angle the window southward to maximize sunlight exposure.
  • Straw Bale Cold Frame: Arrange straw bales in a rectangle around your garden bed. Cover the top with plastic sheeting or an old window.

• Planting and Management:

  • Cold frames are ideal for growing salad greens like lettuce, spinach, and arugula. You can also use them to overwinter herbs like parsley and thyme.
  • On warmer days, be sure to ventilate your cold frames by propping open the lid or removing the cloches. This will prevent overheating and excessive humidity, which can lead to disease.
  • During periods of extreme cold, you may need to add extra insulation to your cold frames, such as blankets or straw.

Floating row covers are another excellent option for extending the harvest. These lightweight fabrics can be draped directly over plants to protect them from frost and pests. They are easy to install and remove, making them a versatile tool for the late-fall garden.

The Art of Root Cellaring & Winter Storage

Root cellaring is a time-honored tradition that allows you to preserve your late-fall harvest without the need for refrigeration. By creating the right conditions of temperature and humidity, you can store root vegetables, fruits, and other crops for months, ensuring a steady supply of fresh, homegrown food throughout the winter.

• What is Root Cellaring? Root cellaring is a method of storing vegetables and fruits in a cool, dark, and humid environment. This helps to slow down respiration and prevent spoilage.

• Suitable Crops:

  • Root Vegetables: Potatoes, carrots, beets, turnips, parsnips, celeriac
  • Alliums: Onions, garlic
  • Fruits: Apples, pears
  • Winter Squash: Butternut, acorn, spaghetti squash

• Storage Techniques:

  • Potatoes: Store potatoes in a dark, cool (35-40°F), and humid environment. Layer them in a crate with newspaper to prevent sprouting.
  • Carrots & Beets: Trim the greens, leaving about an inch of stem. Store in a container filled with slightly damp sand or sawdust.
  • Onions: Cure onions in a warm, dry place for a week or two before storing. Braid the stems or store them in mesh bags.
  • Apples & Pears: Wrap individual fruits in newspaper to prevent them from touching. Store in a cool, dark, and humid environment.
  • Winter Squash: Cure winter squash in a warm, dry place for a week before storing. Store in a cool, dry location with good air circulation.

• DIY Root Cellar Options:

  • Unheated Garage: An unheated garage can provide a suitable environment for storing some crops, especially if it's well-insulated.
  • Insulated Container in the Basement: A large plastic container filled with insulation (like straw or packing peanuts) can be used to create a mini-root cellar in your basement.
  • Burying Vegetables in the Garden: For short-term storage, you can bury root vegetables in a trench in the garden. Cover the trench with straw or leaves for insulation.

Before storing any crop, be sure to inspect it carefully for any signs of damage or disease. Discard any imperfect fruits or vegetables to prevent spoilage from spreading.

From Garden to Table: Delicious Late Fall Recipes

The fruits (and vegetables!) of your late-fall harvest deserve to be celebrated in the kitchen. Here's a simple and flavorful recipe for roasted root vegetable soup:

Roasted Root Vegetable Soup

Ingredients:

• 1 pound mixed root vegetables (carrots, parsnips, beets, turnips), peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme sprigs (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss root vegetables, onion, and garlic with olive oil, salt, and pepper.
3. Roast for 30-40 minutes, or until vegetables are tender and slightly caramelized.
4. Transfer roasted vegetables to a pot and add vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Season with salt and pepper to taste.
8. Garnish with fresh thyme sprigs (optional).

This soup is a comforting and nutritious way to enjoy the flavors of your late-fall harvest. Feel free to experiment with different combinations of root vegetables and herbs to create your own unique variations.

Conclusion: A Bountiful End to the Gardening Year

As the gardening year draws to a close, take a moment to appreciate the bounty of the late-fall harvest. By extending the season with cold frames and preserving your crops with root cellaring, you can enjoy fresh, homegrown flavors throughout the winter months.
Beets are another delicious root veggie to consider using for this recipe.

Gardening isn't just a hobby; it's a way of life – a way to connect with the earth, nourish our bodies, and celebrate the changing seasons. By embracing the cycle of growth and decay, we can learn valuable lessons about sustainability, resilience, and the importance of living in harmony with nature.

So, as you gather the last of your harvest, remember to give thanks for the abundance of the earth and the simple pleasures of homegrown food.

Don’t forget to prepare your garden for winter by adding compost to enrich your soil.
This sets the stage for a bountiful spring.

What are your go-to methods for extending the harvest? Share your tips and tricks for cold frames, root cellaring, or winter storage in the comments below!