- Fennel
- Daikon
- Collards or chard
- Parsley
- Brussels sprouts
- Radicchio
- Onions
- Winter squash
- Green onions
We had such a great time in Honduras. I was there for a whirlwind week. We spent time with family, spent a few nights at our new ranch near Siguatepeque and traveled by car through La Esperanza to the border of El Salvador to Juvencio’’s Hometown called Santa Lucia.
We went to the graduation of our great-niece Fernanda whom some of you may have met. She has spent a couple of months over a couple of Summers here with us at La Finquita. There was a huge celebration of over 60 family members gathered at Juvencio’s sister’s Country House.
The weather was surprisingly cool and overcast. I think I saw the sun for one day. I managed to swim in Rio Lindo two separate times enjoying the company of my nieces. We planted a few trees, Juvencio planted more after I left and we continue to expand Rancho Malaika. Pretty soon we’ll have enough of our house set up to welcome guests, we are busy dreaming about an eco lodge.
As for our finquita, winter has come. With last week’s cold weather all of the tomatoes, peppers and tomatillos are gone and only the winter brassicas and some other Hardy crops inside the hoop houses have survived. All of the flowers have died and all of the leaves have fallen and the gray of the next few months has set in. It was a joyful Harvest yesterday with Christine and Chelsea who helped out. Jacob and Maris showed up to help with the brussel sprouts and the fennel. I couldn’t get over the beauty of nature: the red and purple daikon, the pink and maroon radicchio and the intense green of parsley. It feels so good to be able to eat vegetables again. I enjoyed the most amazing fruit in Honduras but vegetables were in short supply or at least for my digestive system.
Juvencio comes back this Thursday and he and I will steel away to the coast for one evening to celebrate my big birthday. We will harvest next Sunday, December 22 and finish out the 2024 year. Our next Harvest is not until January 12th. I will try and get my kiln fired one last time for some last minute holiday gifts. Check out my new display cabinet for ceramics, pick up a trio of owls made by Jacob or get a wreath. All on display in the barn when you pick up your share.
Off to set up the harvest!
Some recipes to enjoy this week:
https://theyummybowl.com/pickled-daikon-radish