November greens have been a high point of an otherwise quiet gardening period, distracted by dog-sitting and coursework.
The Hakurei turnips continue to amaze me. Even unthinned, they've been remarkably productive (and tasty!)
Without a hard frost, the arugula has continued to flourish -- it's remarkably tasty as a cooked green, which tones down the heat-induced bite of the raw leaves, especially the larger ones.
I've been waiting to harvest much of the kale, since it's one of the cold-hardiest greens, and supposedly tastes better, too, after being subjected to cold weather.
But probably equally important, it's also really attractive next to the parsley, leeks, and chard!