1 This is the vegetable greenhouse, a wonderful and productive addition to my farm.
2 This row in the greenhouse contains some very nice, mature beets. This section is a variety called Detroit Dark Red.
3 This section of beets is called Chioggia Guardsmark.
4 Chioggia Guardsmark is an heirloom beet from Italy, renowned for its unusual bullseye stripes of red and white as well as for its sweet, mild peppery flavor. It's especially beautiful in sliced beet salads.
5 Before pulling a beet, Ryan removes the surrounding earth to see if its big enough. If not, he pushes the soil back in place.
6 He was surprised to uncover this specimen.
7 It's a mutant all white beet!
8 Pulling a Detroit Dark Red, a classic variety that produces very dark red and extremely sweet roots.
9 These beets are so healthy and beautiful.
10 An entire bucket of beets!
11 Ryan is now cutting chervil, a delicate culinary herb used frequently in French cuisine. A member of the parsley family, chervil has a mild flavor with hints of liquorice or anise. It's great in salads and soups, where it will not be overpowered by the other flavors and it's a good addition to omelets.
12 A generous bunch of Italian parsley - This will find its way into my morning green juice.
13 A bit of dill to go with those gorgeous beets
14 Ryan is now gathering some cutting celery, which has a more pungent flavor than grocery-store celery, and can be substituted for regular celery in most recipes. A few sprigs can replace one large celery stalk. This is a great herb to grow.
15 This patch is Swiss chard Bright Lights. With stems of red, yellow, rose, gold, and white, Bright Lights is a visual feast in your vegetable garden, and at your dinner table.
16 The flavor of Bright Lights is milder than ordinary chard, with each color a bit different. Chard is really two vegetables in one. The stems are crunchy, like celery and the leaves are like robust spinach. Cook the stems for a longer duration than the leaves.
17 This lovely kale will go into my green juice.
18 These purple leaves are Japanese mustard greens. Like other brassicas, mildly spicy mustard greens are quite valuable nutritionally, containing large numbers of essential vitamins and minerals.
19 Ryan always makes sure that there is plenty of leafy spinach growing throughout the winter. Spinach is an essential ingredient of my juice.
20 This patch is New Zealand spinach. This extremely hardy plant is not a true spinach, however its leaves are triangular like spinach and they are quite succulent and nutritious.
21 Ryan has been very successful growing cucumbers this year. These are called Katrina and the plant produces a sizable crop in a hoophouse or greenhouse setting.
22 Ryan also grows a seedless, snack-size cucumber called Rocky, which also does well in a greenhouse setting. That's a lot of cukes for one picking!
23 Now Ryan is cutting zucchini.
24 This is our first ever harvest of zucchini in the greenhouse.
25 One row is devoted to woody culinary herbs. There is plenty of rosemary, thyme, marjoram, and a few varieties of sage.
26 Picking tender leafy lettuce
27 A head of buttery bib
28 It's a real treat to have lettuce like this all year long.
29 There are also potted tomato plants growing along one long wall of the greenhouse. They are doing very well and the fruit should begin to ripen in a few weeks.
30 Big Beef is a hybrid tomato that, when ripe, is extra meaty with a real homegrown flavor.
31 Sakura is a hybrid cherry that produces perfect, uniform, bright red tomatoes.
32 New Girl, another hybrid, produces large red tomatoes.
33 Ryan, along with Wilmer, has grown some amazing produce this winter in the vegetable greenhouse.
34 The abundant vegetable delivery