Posts Tagged ‘horseradish’
The annual first crocus photo of the year. Crocus blossoms kicked off a week in February with temperatures as high as 70 degrees. Historically, there has been much snow in February.
No, it’s not spring (well… it wasn’t spring when I wrote this. With luck I’ll finish posting it today on the first day of spring). In fact, we never have to wait till spring for the season’s first flowers to appear. However, in central Pennsylvania, it’s very uncommon to have flowers in our gardens mid-winter, and that’s what we had.
On Monday, February 20 – the last day of mid-winter – I captured my first crocus photo of the year. We were into a serious warm spell; the coldest day that week was spring-like, and one day – Friday – was hot enough for shorts and a tee shirt.
Here, just two weeks later (OK… it’s a month later), I’m posting my first crocus of the year photo along with a few other shots from the garden on February 20th. Things were moving along too quickly too early, but a mighty cold snap shut it down in March. Last night (guessing that would have been March 5th) the temperature dropped to nine degrees Fahrenheit and all those perennials thinking they had a head start were very confused.
Photos tell the story of February 20.
A few feet from the crocus blossoms, a candytuft plant sported bunches of buds emerging at the ends of leafy stems.
Well sheltered from wind, but in a heavily-shaded planting bed, a young rose bush got pruned by a garden-loving varmint. Fresh, pink terminal buds seemed ready to pop on the last day of mid-winter.
I didn’t know sundrops are “evergreen.” The purple and green variegation attracted me to the plants, so it’s great to see they’ll provide groundcover year-round. From about five plants I set last spring, I counted nine on February 20. It seems likely other new growth hasn’t yet pushed above the surface.
While horseradish leaves die back in late autumn or early winter, new sprouts develop through winter. On February 20, young leaves had started to unfurl. This is one of the most indestructible plants in my garden.
Rhubarb is very hardy. In 2015, young sprouts appeared as cold killed back mature stalks and leaves. Those sprouts remained red and firm all winter and were among the first things to grow in 2016. Here’s a young sprout on February 20, 2017. I love how crinkled and tiny the leaf is, belying how smooth and enormous it will be when it grows up in March and April.
Here’s an unexpected success: This is a Cardoon plant in its third year in my garden. Cardoon withstands temperatures in the high 20s, but it isn’t hardy in zone 6. So… in late autumn, I built a knee-high hoop tunnel over the plant. I peeled back the plastic on February 20, and things looked really good. In fact, it seems new leaves grew since I erected the tunnel. When cold returned in early March, I replaced the plastic. Given the weather forecasts, it seems the plastic will need to remain until April.
Several years ago, Proven Winners gave me two edible honeysuckle plants to try. These are crazy hardy plants; the only shrubs obviously leafing up in mid-winter. Those look like flower buds to me… perhaps this will be the year the plants start producing fruit.
Nearly matching strides with the crocuses, my hellebores were pushing out plump buds on February 20. By the end of the week, many of the buds had opened, but when cold hit in March, blossoms closed and everything shriveled into a heap. This isn’t a bad thing! As days warm, the shriveled plants draw in moisture and plump up as if nothing had interrupted their growth.
I dug about a foot into the soil and still had to pull the roots of my horseradish plant. These are just over a foot long and I don’t know how much broke off in the ground.
Remember when I said you can grow horseradish? Do it! My three year horseradish project was very satisfying this Christmas. You might have a similar experience.
In mid autumn, I harvested from my horseradish patch. I’d heard that horseradish is hard to kill; it will take over your yard if you don’t manage it carefully. Harvesting helped me understand the problem.
I dug alongside a root and tried to follow it to its deepest point. Fully a foot into the soil, there was no end in sight and I simply couldn’t dig deeper. So, I pulled and the root broke someplace beneath the bottom of the hole. I suspect the piece left behind will send up a new plant pretty much as a dandelion would under similar circumstances.
I had to break the top of each root I harvested away from the other roots. They were all joined at the top by a raft of root tops and emerging plant stalks.
I dug a second root with similar results. If we used a lot of horseradish, I’d have dug more, but we go through about a half cup of horseradish sauce in a year—pretty much all of that on Christmas Eve.
A horseradish condiment
A few days before Christmas, I took a horseradish root from the refrigerator, rinsed it thoroughly, and used a vegetable peeler to remove the skin. Then I grated the root into the consistency of fine (wet) meal. This I loaded into a one-cup jelly jar; there was a half cup of grated horseradish.
To finish, I added exactly enough white vinegar to soak the horseradish—this involved slowly dribbling in vinegar so the grated root could absorb it. I stopped when the top of the horseradish was obviously moist. Then I covered the jar and set it in the refrigerator.
How we use horseradish
Our traditional Christmas Eve dinner is a beef fondue extravaganza. We cook our own cubes of filet mignon in a fondue pot of hot oil.
I shredded the horseradish on the face of my grater that seemed most suited to scraping things rather than shaving them. A single, peeled root generated a half cup of horseradish crumbs.
To prepare, my wife mixes up several meat sauces, a few of which incorporate horseradish. I’ve always bought a jar of pickled, grated horseradish to use in the sauces, but this year my wife used my homemade pickled horseradish. It tasted fine.
It took three years to go from my brother’s garden to my refrigerator to my garden and finally to my dinner table. It’s a very satisfying story to accompany dinner.
Want horseradish to make your own meat sauces? You can grow that!
With just enough vinegar to cover the shredded horseradish, after a few days in the refrigerator the horseradish seemed a bit dry. It was nearly exactly enough to flavor our Christmas Eve beef fondue; this is all that remains.