The harvests last week seemed to mostly involve the colors green and red. In the green camp we had:
The broccoli was bluish-green
In the red zone we had:
The radicchio harvest seemed to be both green and red:
Our most memorable meal from the week’s bounty was the day we made pesto and used it on pita pizzas. We made one batch of sun-dried tomato pesto using the arugula, and another batch of garlic scape pesto. The garlic scape pesto was pretty simple to make, with the scapes chopped into small pieces then combined in the food processor with olive oil and walnuts. I then stirred in Parmesan cheese and salt to taste. The pizzas were so good we made another batch the next day – same ingredients!
We got almost 12 pounds of strawberries (about 8 quarts), 1.5 quarts of cherries, and 7 pounds of broccoli. I also harvested the last of the spring kohlrabi, about 3 pounds of it. Throw in a few scallions and the total harvest for the week was 28 pounds.
For more gardener’s harvests, visit Daphne’s Dandelions and see what’s growing!
You have so many vegetables and fruits to harvest! All looking beautiful. My arugula bolted, I don’t think it’s edible at this phase.
Some of my arugula is bolting now. It just doesn’t like this heat!
That radicchio is gorgeous. I wish I’d planted some. I’m curious about your spring temps, here we’ve had an unusually hot, dry spring. What is your average daytime temp in May?
Love that pizza!
In early May we had cool & wet weather here, but the last 2 weeks it has been hot, with temps in the mid to upper 80s. Our normal May highs would be mid to upper 70s, lows in 50s.
I love your green and red theme. Everything looks wonderful, including your pizzza! I have to admit that I’m a little jealous of the amount of your poundage. “The Italian” and I are planning to move in the next few years in order to have some acerage for a much larger garden and kitchen.
We are sitting here this morning jealously looking at all of your wonderful foods. That pizza looks delicious and I wish that my radicchio could/would develop like yours…I am more than happy with the loose leaves though and every so often we luck out and get an actual formed head.
Radicchio does a lot better here in fall. The heads are looser in spring, with some not heading at all. I’m going to try grilling some and see how that turns out.
Oh, I’m coveting the cherries. I love cherry season. Your pita pizzas look fabulous!
Green and red, what a great way to organize your harvest report!
My radicchio are bolting before getting fat and nice like yours, when did you plant yours? Did they grow in or out of the green house.
Those pizzas look so yummy!
They were outside, but protected early on by a cold frame. They were planted March 20th. Radicchio is always tricky here in the spring. It’s so much easier as a fall crop for us.
I actually planted mine in February… um… I guess radicchio doesn’t like my climate…
Beautiful harvest, especially those cherries! How do you keep the birds away from them? I bet they would be good on pizza . . .
Everything looks great! You’ll have to tell me how the broccoli tastes.
Well all I can say is CHERRIES!!! Yum. Your harvest looks delicious as always and it’s nice to see that you are past the purely green stage of pickings.
You always have such huge harvests – and so beautiful. I’m hoping to pick some scapes this week. They are just starting to form.