Welcome to Harvest Monday, where we celebrate all things harvest related. First off I want to say thanks again to Michelle (From Seed To Table) for hosting while I took a month off from HM. As it turned out, I had a nasty cold bug for most of January that left me coughing and hacking for three weeks. I’m slowly getting back to normal but now I have a colonoscopy scheduled for this coming week so I am on a restricted diet. Oh well, it shall all pass soon enough and meanwhile I am happy to have a few fresh harvests that I can actually eat!
I got a nice cutting of kale from the greenhouse last week. I have one plant of Western Front kale growing in there that gave up some nice big leaves. They did have a few aphids on them, but nothing that couldn’t easily be rinsed away. Aphids are usually a problem in our greenhouse in winter and this year is no exception.
I combined the kale with some Beauregard sweet potatoes from storage to make a skillet of kale and sweet potato hash. It makes for a tasty and easy side dish, though if you added some eggs or beans for protein it could easily serve as a main dish too. There’s a little vole damage on one of the taters but it was easily trimmed off. We love our wonky veggies here!
I also cut some of the Vivid Choi I have growing in the greenhouse bed. This green has proven to be a great grower here in the winter greenhouse, giving us lots of tasty leaves. It had a few aphids hanging out on it like the kale did. The leaves of this Wild Garden Seeds introduction sort of look like a komatsuna or a turnip green, and are very tender and mild tasting with crunchy stems. It is supposed to bolt into rapini come early spring, which should be an added bonus. I gave this batch a quick stir fry, along with some shiitake mushrooms. I cooked the mushrooms first then added the greens and cooked them only until they started wilting, which took less than a minute. I added a splash of sesame oil and a bit of umeboshi vinegar and it was ready to eat.
One more thing I want to mention didn’t come from our garden, but did make for a memorable dish. I cooked up a batch of Michelle’s Cast Iron Roasted Brussels Sprouts, using sprouts from the grocery. I used a well-seasoned cast iron skillet that belonged to my mother, and is probably older than I am. Since I can’t have seeds or nuts on my current diet, I kept it simple and added only some chopped up local smoked bacon, plus a splash of lambrusco wine vinegar stirred into the finished dish. I’ve oven roasted sprouts before, but I never thought about using a cast iron skillet, which does a great job of browning them up. I’ll be making this one again, and next time I want to try some of the other add-in options like pine nuts, pepitas or almonds.
Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to share, add your name and blog link to Mr Linky below. And be sure and check out what everyone is harvesting!