3) Pumpkins and squash. Rather than carving all your jack-o-lanterns at Halloween, we spread it over a couple of months then transport “Jack” into pumpkin pancakes for breakfast!
We ended up picking two wheelbarrows of butternut squash last year and had our fair share of squash oatmeal and pancakes.
4) Brussel sprouts. As I’ve shared in an earlier blog post, Brussel sprouts are supposed to be harvested after a couple of frosts.
Having these veggies also allow for a bit of leeway when the first hard frost comes rather than needing to scramble and harvest, wash, and can/eat all the food at once. We typically munch on our Brussel sprouts until Christmas.
5) Cabbage. We grew cabbage for the first time last year, but only ate one head before fall arrived since we had so much other produce in the garden at that point of the season. My husband’s original plan was to make sauerkraut but when I told him I didn’t like sauerkraut, he researched an alternative. He ended up burying ten cabbages and we dug one out every couple of weeks all the way until April!
Bonus: Our kids loved the science experiment on pH indicators after dinner. We added lemon juice to the leftover water after steaming the cabbage to turn it pink (acidic) then raised the pH with baking soda and it turned dark purple. The kids especially liked when it bubbled over due to the carbon dioxide release! Who said science can’t be fun?!?
