Today I thought I’d show a few photos of what we did with our harvests last week. Some of the harvests were from some time ago, like the spaghetti squash I baked one night for dinner. These Small Wonder squashes are just the right size for 4-5 servings. And they are such good keepers. They were harvested back in July and August, but they are just as fresh and firm today in January as they were the day they were harvested. After baking for about an hour, I scooped the flesh out of the shell and tossed it with a mix of butter, ginger and honey.
Others dishes were a mix of recent and past harvests, like the pita pizzas that used garlic and oven roasted tomatoes from last summer and freshly harvested arugula on top. We used our homemade pita bread that we keep in the freezer for quick meals like this one.
Yesterday I made shredded chicken taco meat with some leftover baked chicken. We had baby lettuce from the greenhouse to go on some tostadas we made using the shredded chicken.
I also harvested a nice bucket of kale yesterday. The Savoy Cross and Starbor varieties are holding up well, with the leaves still nice and firm. We’ll use it in the coming week.
That’s a little peek into what we are doing with our harvests here lately. To see more harvests, check out Daphne’s Dandelions for her Harvest Monday series.