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November in the Garden and Kitchen

Though we did have some cold windy weather and deep frosts, our first two November weekends have been clear and sunny.  Perfect for wrapping things up in the garden!  At our new house, we had part of our field tilled, hoed rows, and spread straw on top of everything.  We’re hoping that the garden will be in good shape for a first planting in the spring.  No doubt we’ll have lots of grass weeding ahead of us, but we’re off to a good start!

Ready to chop cabbage on a beautiful cutting board made by a friend
Ready to chop cabbage on a beautiful cutting board made by a friend
Moving up in the world: My dad made me a sauerkraut tamper with his lathe!
Moving up in the world: My dad made me a sauerkraut tamper with his lathe!

This past weekend I finally had time to turn our end-of-season harvests of kohlrabi, cabbage, and carrots into pickles, sauerkraut, and kimchi.  I was excited to be able to use Vermont-grown ginger for the first time in my kimchi!  Maybe I’ll have to add it to our crop list next year.  I happily pounded away at the sliced cabbage with my new tamper and smasher: happy results of my dad’s recent experimentation on his new lathe.  Finally, in a team effort, we erected a fence around our new garden to deter the rabbits and herds of deer that pass through our land on their way from Mt. Philo to Lewis Creek.  It feels good to have all of our outdoor chores crossed off the list.  Bring on the snow – I’m ready for sledding season to start on our sunny slope of Mt. Philo!

Want to make Sauerkraut?  I lay out all the steps in this blog post.

Have other veggies from your last harvest that you’d like to ferment or pickle?  Check out this blog post.

Kimchi from all Vermont-grown veggies ready for the fridge and chopped cabbage on its way to becoming sauerkraut.
Kimchi from all Vermont-grown veggies ready for the fridge and chopped cabbage on its way to becoming sauerkraut.
Our new garden and garden fence!
Our new garden and garden fence!