In the San Francisco Bay Area there’s always something growing — the hardworking  gardener earns no vacation here, save maybe the gloomiest January days.  The blessing is that even during the coldest stretches, when a daily blanket of frost dusts the grass at sunrise, we’re treated to all kinds of hearty greens and brassicas like chard, cauliflower, broccoli, brussel sprouts (all pictured above), kale, arugula and lettuces, while at the same time, we’re snipping fresh parsley, rosemary and thyme from the herb patch to toss into steamy pots of homemade soup. With the addition of our Fuyu persimmons and soon-to-ripen navel oranges, our household is well-stocked with fresh food should unexpected disaster ever hit.  Come on over.

The last of the Fuyu persimmons in mid-December. We’ll freeze the pulp for moist baked goods throughout winter.

We’ve even found a variety of cold-tolerant tomato (from the former Czech Republic)that has miraculously survived and produced into mid-December.  Nothing like an authentic, vine-ripened tomato this time of year. Fantastic.

Super-sweet Stupice tomatoes do well in Northern California winter weather.

Our garden efforts sound ambitious, but in truth we did nothing more than set the seedlings in the compost-fortified soil in October, modify our drip irrigation system so each plant receives adequate water (we turn the irrigation off when — if — the rains come), and pull major weed invaders now and then (small ones are spared).  Many of the greens are now ready for harvest and brassicas will mature with our continued patience.  The enthusiastic herb garden flourishes year-round.  Basil and cilantro have died back (we’ll replant in spring), but perennials like sage, oregano, thyme, rosemary and parsley are steadfast producers (our jars of dried herbs gather dust). Edible yellow nasturtiums provide a pop of color. We’ll snip a few blossoms to brighten up the holiday salad bowl.

One of the beauties of the winter garden is its contained growth.  Even the heartiest of plants slow down with cold temps and limited sunlight, so we’re free to be lazy about staking, trimming and weeding.  The summer garden requires daily tending while the winter plot can be casually ignored and, with amazing forgiveness, still produces in abundance.  Try your hand.  Even a small patch of herbs can offer joy.

Indian-style sautéed greens — a fresh way to enjoy the bounty of the Bay-area winter garden.

Recipe – Indian-Style Mustard Greens