Welcome to Harvest Monday, where we celebrate all things harvest related. I am again seeing some new veggies in the harvest basket, and they are welcome additions indeed! We got our first ripe tomatoes of the year, not surprisingly from Sungold. These first ones wound up on a salad. It was just a handful, but it looks like there’s more to come soon.
And I got the first snap beans of the season. I only planted a short row of Derby to give us an early taste of beans before the pole beans come on. Some of the pole beans are showing blossoms, so it won’t be too much longer before they start setting on beans. These first beans wound up getting skillet roasted, and they were tasty and tender cooked that way.
I pulled some of the spring onions that were bulbing up into full sized ones. I don’t think many of them are going to get real big this year, but that’s okay. I’m still learning how to grow onions, though I think I have found three varieties that do well here in our climate. This year I planted Candy, Superstar/Sierra Blanca and Red of Tropea, and it’s the sweet Candy in the below photo. Since we rarely use a whole full-sized onion at once, I have to say these are really a good usable size.
Blackberries are still coming on, with Apache joining the Natchez berries. We’ve been enjoying eating them fresh, and freezing what we don’t eat. I really appreciate the thornless canes which makes picking them painless.
And the greenhouse cucumbers are still coming on too. We’ve mostly been enjoying them made into refrigerator pickles, though one wound up in a batch of gazpacho I made for lunch one day last week. The big ones are Corinto and the smaller pickler is Harmonie.
I cut another big head of Emerald Jewel broccoli last week. The spring planted broccoli has turned out better than I expected. I didn’t get those perfectly rounded crowns like you see in the seed catalogs, but the broccoli was tasty and tender and plentiful. This one weighed almost two pounds, though some of that was a big stem that we didn’t eat.
I cut another head of cabbage last week too, this time one called Tiara I’m growing for the first time. Johnny’s Selected Seeds says it is a replacement for Gonzalez, which is a cabbage that never did that well for me here. Tiara did great though, and made a big head that weighed over three pounds. In the below photo it’s hanging out with Sunstripe, White Scallop and Clarimore summer squashes. The squash plants have been producing too, and if they took a little break I wouldn’t mind!
I don’t photograph everything we bring in from the garden. I harvested a couple more of the giant Kossak kohlrabies, bringing our total haul to over 50 pounds so far this spring. I made another batch of kimchi with one of them, and we’ve been roasting them almost daily for a side dish. I had about 2.5 pounds of kohlrabi before I brined it, and it was enough to make a quart and a pint jar of the kimchi. I have some more daikon radishes ready to pull and some of them will likely wind up fermented for kimchi. I have really come to like both the kohlrabi and radish kimchi, and it makes for a crunchy and spicy side dish. I had some of the radish kimchi for dinner last night, and the Sweet Baby radishes I used for that batch turned a pinkish purple color and were crunchy, tart and spicy.
I’m continuing my experiments with using Kamut grain for bread. I bought some more of the whole grains so I am now well stocked for baking. Last week I made a Golden Kamut Bread that featured a bit more than 50% of freshly ground Kamut flour. Mine got considerably more loft than the photo on the King Arthur website, which is a good thing since I was afraid it might be dense. When I make it again I want to try using the White Kamut Flour I got from Breadtopia to replace the KA all-purpose flour in the recipe. I’m working my way up to baking the 60% Kamut Bread recipe in Chad Robertson’s Tartine Book No. 3.
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!