November Container Garden Tour & Harvest | Container Vegetable Gardening

Links:
Sausage and Kale Soup https://recipekeeperonline.com/recipe/YInvgsFmGU6tj6nf6hZK8w

Swiss Chard
* Swiss Chard Japanese Style Goma-ae https://youtube.com/shorts/g1WCVMJo3yo?feature=share
Corvair Spinach
* Save $ by Dividing Veggies in Nursery Pots https://youtube.com/shorts/l_99wmxtwHA?feature=share
Daikon Radishes
* Growing & Harvesting Daikon Radishes in a Grow Bag https://youtu.be/jlN9cR7SPzs?si=OISYGYc8TMZ65XCa
Japanese Turnips
* Japanese Style Pickled Turnips https://youtube.com/shorts/NVslscOcQqQ?si=TP0qbwo6hHsKXje0
Carrots
* Harvesting Carrots https://youtube.com/shorts/HsCpV4cxhpY?feature=share
Japanese Turnips
* Japanese Style Pickled Turnips https://youtube.com/shorts/NVslscOcQqQ?feature=share
Thai Peppers
* String Drying Thai Peppers https://youtube.com/shorts/Ga8swP3mtcw?si=h8m2fBdcmzGCBk75
Growing Green Onions
* Follow me growing green onions | Easy, Fun & Free! https://youtu.be/SSuHIPbIQp8
* Growing Green Onions from Cuttings https://youtu.be/3M9Pz_b5X7s?si=6PMGheyAaV8-HzdU
Fertilizing Vegetable Plants
* Fertilizing Vegetables for Optimal Growth https://youtube.com/shorts/_7cLCi88Xzc?feature=share

Products
Orgrimmar 26 PCS 48″ Garden… https://www.amazon.com/dp/B08NJVXKQH?ref=ppx_pop_mob_ap_share

[Music] [Music] [Music] Hi everyone. It’s a beautiful November day here in Southern California. I’m in zone 10B. We just had a rainstorm pass through over the past couple of days with another arriving tomorrow. The garden is feeling fresh and alive. There’s been a clear change in the weather indicating the cool season is here to stay. Over the past month, I removed the last of our warm season veggies, amended the soil in the containers, and sewed new seeds. As much as we enjoy warm seasoned tomatoes, peppers, eggplant, and cucumbers, I prefer cool seasoned vegetable garden with the wide array of greens available to grow. Our young cool season veggies are thriving with the colder temperatures. I also moved the containers as the shorter days have dropped the sun lower on the horizon, casting a shadow in the garden. In this video, I’ll take you on a tour of our small 100 ft container garden and harvest some veggies. We would love to hear from you in the comments about any connections you have as you watch this video. If you get anything out of the video, please consider liking, sharing, and subscribing to our channel. We would really appreciate it. Okay, let’s go ahead and get started. Let’s begin the tour at this pot of dwarf bluecurled vates kale. It’s an heirloom variety. These are compact plants producing finely curled, crinkly, bluish green leaves. We love this in salads and Asian hot pot. In these two pots, I have more kale. This is an easy torow variety of curly kale. It has heavily ruffled blue green leaves. The label states to plant these 12 to 18 in apart, but as you can see, I have them much closer together, about 4 to 5 in apart, and they’re doing just fine. I’m going to harvest the kale and pass it on to Ginger. She’s planning to make a sausage and kale soup tonight. It’s so rewarding to harvest fresh veggies from the garden for a healthy and flavorful meal. Kale, like all greens, are a cut and come again veggie. So, even though I’m stripping most of the leaves, more leaves will grow back for a long harvest. After washing and trimming the kale, Ginger added them to a pot with Italian sausage, potatoes, onions, garlic, mushrooms, diced tomatoes, garbanzo beans, and chicken stock. The soup turned out amazing and really hit the spot on this cool fall evening. In this pot, we have rainbow Swiss chard. Until last year, we had never eaten Swiss chard. Now we add it to salads, Asian hot pots, and most recently, Ginger prepared it Japanese style with an umami sauce, and sesame seeds. Check the link in the description to watch her make it. In these pots, I have Corv spinach. This is one of our favorite cool season veggies. It produces high yields of large deep green oval leaves. If you’d like to see me divide these plants from nursery pots, check the link in the description. I’m growing Corvair spinach in succession. These seedlings are a couple of weeks old. As these plants mature, they’ll allow me to continually harvest over a longer period of time. In this pot, I’m growing a lettuce called butterc crunch. It’s advertised as having compact heads with crisp leaves. This is my first time growing this bok choy. It’s called red choy. It’s a leafy veggie with high disease resistance. It has deep green leaves with red veins that mature to maroon with green unders sides. In these pots, I’m growing pock choy, which I started from seed. This is a hearty cold tolerant veggie that has a slightly mustard flavor. We love this veggie in Asian hot pot. In this grow bag, I’m growing dicon radishes. These seeds were sewn a couple of weeks ago. The loose soil in this grow bag will allow these dicon radish roots to grow long and straight. These are Japanese turnup seedlings that I’m growing in succession. Here’s another pot of turnipss that I started about a month ago. This variety is called Tokinashi Kokabu. It’s known for its excellent sweet crisp flavor with white flesh and mild greens. Here’s a beautiful pot of carrots. This variety is called tender sweet. These grow to 8 to 10 in long. They have deep orange red roots and have exceptional sweetness. I’m growing more of these carrots in succession. So, here you see some seedlings that are a couple of weeks old. As they grow out, I will thin to the strongest seedling so that they’re about 2 to 3 in apart. This is a Japanese mustard green called katsuna. It’s a dark green leafy veggie in the brasica family. It has a mild, fresh, and slightly mustard-like flavor. As you can see, we’ve been cutting off the leaves over the past couple of weeks. I’m going to harvest this and put it in salad. As I’m harvesting, I’m noticing damage to these leaves. And I also see excrement down at the base of the leaves, which indicates to me that there are caterpillars in these plants or perhaps in the leaves that I harvested. So I’ll have to be on the lookout for those caterpillars when I wash the leaves. In this pot, I sewed Detroit dark red beet seeds. And as you can see, they’re doing very nicely. They’re still over on their side and kind of floppy, but over time they’ll grow upright. Here’s a beautiful pot of beads. This variety is called Chioia Guardsmark. I picked up these plants at the garden center. It has a bullseye pattern of red and white when sliced and has a sweet and mild flavor. In these pots, we have lassionado kale. It’s also known as dinosaur kale or tuskin kale. This is one of our favorite leafy greens. The leaves are dark blue green, bumpy, and crinkled. It has a rich and sweet flavor. We love lassinado kale in chopped salad and in Asian hot pot. [Music] [Music] In these two pots, I have arugula, and they have been growing like crazy. We’ve been harvesting from these two pots for several weeks, and they just keep coming back. Arugula has a peppery and nutty flavor. We like to use it in salads and as a topping on pizza. [Music] I cleaned and chopped the koma lasard. kale and arugula from today’s harvest and added it to this flavorful salad mix. In the herb corner, I have parsley. These are Thai peppers, green onions from cutings, cilantro, arugula started from seed. [Music] This is a pot of mint, basil, Korean chives, and thyme. Let’s take a look at our harvest today. Here we have curly kale, katsuna, [Music] arugula, and lassinado kale. So there you have it. This was a November update of our small 100 ft kitchen garden. I hope you enjoyed the tour. Please consider liking and sharing this video with people you know. Please consider subscribing to our channel. We would really appreciate your support. And as always, thank you so much for watching.