Welcome to Harvest Monday, where we celebrate all things harvest related. The harvests now are all pretty much different shades of green, with a little red thrown in too. The Simpson Elite lettuce is all green, and went into a wilted lettuce salad my wife made one night. The thin, tender leaves make it a good candidate for wilting, though we enjoy it other ways as well.
Red Sails lettuce is reddish green in color, and it too went into a wilted lettuce salad along with the Simpson Elite. This big head weighed around 12 ounces, and overwintered in one of the cold frame beds. Red Sails may not be the reddest lettuce around, but it has been a dependable performer for me for many years now. And how many years have I grown it? Well, it was a 1985 AAS Winner and I’ve pretty well been growing it ever since then. It is slow to bolt in spring, and hardy in fall and winter plantings. I did a Variety Spotlight on it back in 2015.
A more recent introduction to our lettuce lineup is Pele, a 2016 Wild Garden Seeds introduction. I first grew Pele last year and immediately fell in love with its color and texture. It’s no slouch in the kitchen either, with crunchy and mild tasting leaves. The one in the below photo overwintered in the cold frame bed right next to the Red Sails from the above photo. Presumably named after the Hawaiian Goddess of Fire, it made a fiery red addition to our salads last week. This one weighed in at a bit over 11 ounces.
We’ve hit the 21 pound mark on asparagus this year. I don’t know if we will get the 30 pounds we got last year, but with a couple of weeks to go we should wind up close to that. Last week I forgot to show any asparagus pics. I don’t want to be guilty of neglecting this important spring veggie, so I went out to the patch and apologized to the plants. My wife steamed a nice bunch of spears for Asparagus Mimosa, which we feasted on one day for lunch. It’s a simple treatment, just steamed asparagus, hard cooked egg, a few capers and a drizzle of good olive oil. We usually have this dish several times during asparagus season, and I can see me fixing it next week as we cut the last spears of 2017.
I also started another jar of fermented asparagus pickles. This is the third jar I’ve made this spring, and I made it like the first one (which is long gone) with a few cloves of smashed garlic and a couple of dried Aji Angelo peppers. For the second jar I added garlic and dill weed, aiming for a dill pickle taste. Though tasty, I think it would have been better adding dill seed instead of fresh dill weed, which is how I prefer to make my cucumber pickles. This third jar fermented quickly, and I put in the refrigerator after three days of fermenting. It’s a good way to use up those smaller spears, which ferment quicker than the bigger ones but still stay crunchy. More of the asparagus went into a frittata yesterday, and we have given some away to friends.
Also in the green category, I cut the small head off the buttoning broccoli plant. It weighed barely 2 ounces, and hardly made an appetizer. The other plants are not showing any signs of making heads yet, so it will be our last taste of homegrown broccoli for a bit.
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!