Wednesday, December 9, 2015

Ice and Then Not-Ice

Thanksgiving day began a series of damp, dreary and cold days, with rain and freezing rain, a little sleet and perhaps a bit of snow mixed in. (I know, I know. It's been almost two weeks since Thanksgiving, but hey, Life...)

Fortunately we escaped the worst of the freezing rain. Because the weather had been in the 50s most days prior to the rain, no ice stuck to the roads. It did, however, form a crust on the chipped wood garden paths (if you look closely, you can see deep prints of deer hooves).

The wooden railing by the stairs outside our back door also developed an icy coat, making it more treacherous to hang onto the railing rather than to trust your footing on the stone steps, which had less ice on them,

Multiple drops of rain froze onto the still green dill plants (above), creating multiple jewel-like beads on the fine leaves.

Trees collected a little ice, but not enough to bring down branches, unlike to the west of me, where fallen tree limbs and power outages were common.

A couple of days before the rain, I took the row cover off all of the beds where broccoli, lettuce and other fall/winter veggies still grow, planning to put plastic, suspended by PVC pipe "hoops," over them as protection from further winter weather. Since it had been a pretty dry fall, a waited so that the rain would dampen the soil and the plants could head into winter with a good drink. Puddles formed in the large leaves of broccoli plants, which became puddles of ice highlighting the veins of the deep green leaves.

From Thursday through Monday the weather was damp and chill.

Today we enjoy balmy weather in the 60s (Fahrenheit). The plastic low tunnels have been vented, to alleviate the excess heat that builds up on sunny, warm days. From icy to balmy. You never know just what to expect here. At least our wood supply is decreasing slowly. It will be more than enough for the winter. I just hope winter doesn't decide to stay late.

Just one more... Ice beading and pooling on the Chinese cabbage, which has made delicious kimchi.

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