Welcome to Harvest Monday, where we celebrate all things harvest related. It’s getting to be salad season here, with lots of lettuce coming in from the garden. I cut some baby lettuce I had growing in a window box planter, a green cut & come again variety called Bionda a Foglia Liscia. The tender leaves wound up in some fish tacos I made for lunch one day. I tend to prefer a more sturdy lettuce for most salads, but I think the baby leaves work well for wraps.
Bionda a Foglia Liscia lettuce
Another cutting of lettuce went into a main dish salad. In the below photo there are two small heads of Outstanding lettuce. The one on the left was grown in the cold frame, while the one on the right was in the greenhouse. Many of the red lettuces don’t color up as well in the greenhouse, though in this case the difference is really striking.
Outstanding lettuce
I have several window box planters with pac choi and mizuna growing in them. I also have more pac choi and mizuna growing in a cold frame bed and the greenhouse. I have to move them in the greenhouse at night to keep the critters from eating them, though I could cover them with netting instead. They aren’t quite full sized yet, but I cut a couple of the Mei Qing pac choi and some of the Mizspoona leaves for a stir fry.
pac choi and mizuna in planters
harvest of pac choi and mizuna
I also made a cutting of kale from the greenhouse, but when I cooked it up it was starting to get strong tasting and the leaves were a bit tough. It’s had a good run and given us lots of kale the last few months, but it’s time to pull it up and replant with something else. I do have some spring planted kale growing, and it should be ready to cut before long.
greenhouse kale
And last but not least I cut some arugula I have growing in salad boxes in the greenhouse. It’s a mix of Apollo and Speedy, plus a new one (for me) from the Seed Savers Exchange called Enrico Rao. The arugula went on a pizza I cooked up Saturday night to finish my two week stint of cooking.
arugula for pizza
Also on the pizza was grilled asparagus, homemade tomato sauce plus cheese and olives. It had a sourdough crust I made with wholegrain White Sonora Wheat. It’s my take on a recipe in Peter Reinhart’s Artisan Breads Every Day, actually a melding of two recipes, one for a sourdough crust and one with 100% whole wheat. Once I finish tweaking my version I will have to share it here. I rolled the crust out as thin as I could on a piece of parchment paper then slid the crust, paper and all, onto a hot pizza stone in the oven. I’ve come to think ‘less is best’ when it comes to a pizza crust, and this is my way to keep the crust thin and not have any issues getting it in the oven. The asparagus is buried under piles of arugula, and the pizza is topped with thin sliced provolone cheese.
pizza
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!
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