1 This is the exterior of the vegetable greenhouse, which is a wonderful place to visit when the temperatures are so cold.
2 The interior is toasty and warm and there are many vegetables and herbs thriving in the rich and loamy raised beds.
3 Kestral beets are a smooth, globe shaped, dark red variety, harvested after about 53 days as delicious baby beets. They're packed with wonderful beet flavor!
4 Frisée is a type of endive, but unlike some endive, frisée doesn't have a cylindrical-shaped leaf, but is rather shaggy and bushy. Frisée is similar to escarole and is often used in salads.
5 This patch of Rainbow Swiss Chard is maturing nicely. Colorful chard has an earthy and nutty flavor and is wonderful sautéed or stir-fried.
6 This leafy lettuce is Winter Density, a type of bibb with an excellent flavor and texture.
7 This is a nice leafy patch of arugula, or salad rocket. Arugula is known for its peppery flavor and is often used in salads, in pasta dishes, and even as a pizza topping.
8 This is a row of spinach Junius.
9 Junius is a variety of spinach that grows very rapidly, which is good because it's one of the main ingredients of my morning green juice. A new patch is planted every couple of weeks.
10 There are even turnips growing!
11 Turnip 'Navet de Nancy' has a beautiful purple top and a pleasant, earthy flavor.
12 These reddish plants are shiso, or perillla, something I discovered in Japan. Shiso is either red or green. The red type has an anise flavor and is less spicy than the green. I love the leaves in salads. The Japanese use the red variety as a dye to color pickles, such as pickled ginger.
13 Growing next to the shiso is another Japanese plant called mizuna, or Japanese mustard. Like arugula, mizuna has a peppery flavor that is delicious eaten raw or in cooked dishes.
14 One of my favorite culinary herbs is chervil, a member of the parsley flavor that's frequently used in French cuisine. Chervil has a mild, slightly liquorice flavor, and is a good addition to omelets.
15 Tomatoes are growing in large pots along the back wall of the greenhouse.
16 Of the thousands of tomato variety available on the market, only a short list is acceptable for greenhouse production. These types are tolerant of reduced sun exposure that occurs inside a greenhouse. This is Clermon, a type that forms clusters of 4 to 5 fruits.
17 Sakura is a prolific yielder of bright red, shiny, medium-sized cherry tomatoes. Each pot is planted with 4 plants that are supported on twine attached to a rigid bamboo frame.
18 This is Big Beef, with fruit averaging 10 to 12 oz.
19 Favorita is another deep red cherry tomato.
20 Granadero is a plum tomato.
21 New Girl produces 4 to 6 oz. fruit.
22 Estiva is another variety that produces medium-sized fruit.
23 This is cutting celery, another ingredient of my green juice.
24 This cilantro is another herb packed with flavor.
25 This is a type of chicory called Catalogna Special.
26 This is a patch of immature bunching onions.
27 Rosemary loves growing in this greenhouse! Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves.
28 Native to the Mediterranean region, aromatic rosemary is often used to flavor roasted meats, particularly lamb.
29 Nantes améliorée is a very productive deep orange colored carrot.