Around here Sunday is harvest day, it’s the day When we harvest all of our veggies that me and my wife put in our weekly vegetable bags that we sell and we also go ahead and harvest Vegetables for us to eat during the week So it’s easier just to harvest it all in one afternoon and then everything harvest will store in the fridge for up to a week or so and So we don’t have to come out to the garden and pick stuff when we’re ready to eat it We just go grab it out of the fridge wash it up and we’re ready to go. So when we get home from Sunday service eat a little lunch get the kids down for a nap That’s when I come outside and start to harvest and so today I want to give you a little sneak peek into What that looks like and how we do it if this is your first time on our channel Welcome go ahead and hit that subscribe button down below and that Bell button So you get notified every time we come out with a new video and if you’re a frequent viewer of our channel It’s always good to have you back So our weekly vegetable bags that we do contain five items each and this time of year We usually average about ten bags a week. So I need to harvest five different crops today Ten bags of each so we’ll be harvesting some collards, Some kale, some kohlrabi, Some beets, and then we’ve got sweet potatoes that are already harvested They’re on the drying rack underneath the barn. So we just got to grab those and bag them up. So we’ll start with these collards here behind me and I like to put all my vegetables in these bags here You can buy these on rolls We buy them in Big bulk packs of rolls off Amazon and these things are just like the ones at the grocery store. They work really well So the first thing I’ll do is just tear me off Ten bags or how many ever bags I intend to pack of a particular crop And that way I have those in my back pocket And it just makes it easier and quicker When we’re harvesting this stuff And then we’re just going to come in here and start plucking the bottom leaves Off of these collards here Just getting the big ones. We’ll leave those little ones there to grow Just get these big ones here off the bottom And when we get us a handful like we’ll have in just a second here So there’s a handful that’s about all that will fit in one of those bags I’ll take my knife because not many people want those stems. Anyway, I’ll take my knife Cut those off get it nice and even there they’ll fit better in the bag that way I’ll get me a bag Get it opened up put my collards in there Tie me a knot in the bag And then I’ll poke a few holes in there to give it a little aeration they seem to hold better that way. Alright, so we got ten bags of collards here which should be enough for our bags and for us this week. Now with greens and actually most everything I harvest I don’t wash it before I pack it It’s much better to wash it right before you ready to eat it This stuff will store so much better if you don’t wash it now if you’ve got a way to Wash it with a bubbler and dry like the fancy guys do go for it, but I don’t have those Devices so we don’t wash it until we’re ready to eat it and these collards here are pretty dadgum clean You know the first couple harvests those leaves might be close to the ground or laid on the ground But once these plants start growing up here these leaves are all off the ground and They’re far enough off the ground where they’re not getting any splashing if we get a hard rain and these guys are pretty clean they don’t take but a little simple rinse and They’re ready to eat. So now that we’ve got the collards done The next thing we’ll harvest is this lacinato or dinosaur kale here and this stuff stores Really well in the fridge for a week or so just like the collards do so We’ll pick it much like the collards will just come in here And pluck off these bottom ones Leave these little ones at the top. Now these plants are pretty tough you can be a little rough with them and just rip them off here Get some more And these things got kissed with a frost a little light frost earlier this week so they ought to be nice and tasty And once we get us a handful just for the sake of them fitting in the bag you could eat these little ends here But there’s not a whole lot of leaf on them. We’ll cut these two and do a little chop and drop there that stuff in the garden there Will only help organic matter over time Help our soil, hey tiger And we’ll take these And we’ll shove them down in this bag right here. If I can get it in there, there we go Kind of push them down get enough bag there where we can tie us a knot Tie a knot in the bag poke a few holes and all we need is nine more Alright, and there’s our ten bags of Lacinato kale there and just like with the collards we want to pick this stuff when it’s dry. We want to keep it dry until we’re ready to eat it water will make these leaves break down and Just like the collards these things are pretty dang clean All these leaves once these plants start growing these stalks start growing all these top leaves here are off the ground nice and clean so they don’t take but just a simple rinse and you can cut them up eat them raw or You can saute them or even make some kale soup. Now, let me show you where I’m putting all this stuff So we’ll go inside my little Messy barn here inside one of these rooms so if we go inside here Maybe there’s enough light to show you just an old fridge. Dad had that uh, Freezer quit working on it so he didn’t have much use for it So I took it put it out here in the barn it works great for storing these vegetables. There’s our collards We already picked down there and so we’ll just stuff these bags in here just like this and They’re ready to go all we got to do out here It’s just come and grab them when we’re ready to eat them or in the morning when I’m packing up veggie bags I’ll just come and get them out of here throw all the different items in a paper sack And be delivered to someone’s house tomorrow Now the next thing on the harvest / pack list is Kohlrabi We’ve got some green kohlrabi here and some purple over there now not all of these are ready But I do know some of them are ready like that guy there looks ready so we’re gonna come in here and get these big ones out of here and pack those up as well now on this kohlrabi you can harvest and eat these greens as well and they’re really good today, I’m just gonna be Harvesting the bulbs since I’ve already got other greens going in my bag, and I’m just going to chop and drop these And this soil here can definitely use some extra organic matter. So I’m going to take my clippers Go in there and clip that and then I’m going to clip all these here So that we just have that piece right there and we’ll throw it in our bucket and we’ll get some more And we’ll put the kohlrabi in the bags just like we do the other stuff put Three or four of them in here and then Tie us a knot in it Poke a few holes, no washing until we get ready to eat and those babies store really well in the fridge, too And then the last thing we’ve got to pick today are these Kestrel beets here Just like with a kohlrabi you can eat the greens on these. They’re really good You can eat them raw on a salad or saute them up just like Swiss chard However, I have found that these greens don’t store very well in the fridge. So if you’re coming out here and picking some of these greens to take them right inside to cook them. They’re good to go But in our case we’re picking this stuff and it needs to be able to store for a few days So we’re just going to chop and drop these greens right here and just use them to kind of feed our soil So what I’ll do is I’ll just grab My beet here, which that’s a nice Nice sized beet there and then I’ll just grab all these greens And I’ll just twist that right there Clean that up a little bit. We’ll wash them later and then throw that in the bucket We’ll just work our way on down this double row here And get all these puppies up nice, nice looking Kestrel beets there There’s a good one right there. Now beets and carrots are one thing or two things that I do like to wash Because they’re just so dirty so I’ll dump them in one of these big Containers here so I can easily wash them get some pressure going here and just kind of rinse off All that potting soil there that seed starting mix that’s on the bottom of those roots there from when I transplanted them And then once we got them relatively clean We need them to dry before we put them in the bags and put them in the fridge. So what I’ll do is I’ll just set this container here out in the Sun. It’s about 65 degrees today and Just let them kind of naturally dry off and It will take an hour or two I’ll come out here and shake this around Once they dry off we can take them three or four to a bag, bag them up poke holes in them Put them in the fridge and these babies will store really well that way and then the last thing I have to pack for vegetable bags this week would be sweet potatoes and I’ll use these nice or pretty ones here like this guy for the bags and use these kind of Bumpy ugly ones. We’ll keep those here and eat those they eat just as fine They’re just not quite as visually appealing. So I hope you enjoyed that kind of sneak peak tour of our weekly Sunday Harvest day where we get everything together for the week if you have any more questions about our Little weekly vegetable bag operation and kind of how we plan things out put those in the comments below and I’ll be glad to answer them and maybe to give me some ideas to do future videos if there’s a lot of Information that I left out here if you’re interested in any of the varieties that we harvested in this video I’ll put some links below so you can check those out if you enjoyed this video Give us a big like give us a big thumbs up and a big share and we will see you guys next time.