Welcome to Harvest Monday, where we celebrate all things harvest related. The harvests are still slow here, and I only have a small cutting of greens from the greenhouse to share this week. It’s a mix of arugula and tatsoi plus a few chives I cut from the Wild Garden, where we let them bloom for the pollinators. They went into a frittata my wife cooked yesterday. It’s always nice to have a few fresh greens, even if they are small in number!
I did cook up the Meadowlark kale I cut last time to go along with some slow cooker Chicken Tikka Masala I made. The slow cooker dish featured some of our frozen tomato sauce along with our shallots and a bit of our first ever harvest of turmeric which I dried and ground. I served it over brown rice. The kale cooked in a couple of minutes and was sweet and tender.
I also cooked up one of the Turkeyneck pumpkins from last year. This was the biggest of the lot and weighed in just shy of 10 pounds. The neck is all flesh, and still quite solid after 6 months in storage.
It took several rounds of baking to get it all cooked up and turned into puree. This is my new favorite pumpkin for sweet and savory dishes. It was the sweetest of all the moschatas I grew last year, though not quite as productive as the Dickinson pumpkin. I got several containers for the freezer from this one, as well as enough to make a batch of slow cooker pumpkin flan. We decided the flan was okay, but not an improvement on my Maple Pumpkin Custard.
On the fermenting scene, the Honeyed Garlic (Ninniku Hachimitsu-Zuke) is ready to go in the refrigerator. It ferments for a month in a cool dark spot, then it is refrigerated where it keeps indefinitely. I just finished a jar I made in 2016, and these two new jars should last us for a while.
The garlic becomes candied and sweet as it ferments, while the garlic flavor infuses into the honey. It is another way to preserve garlic, and one of those things where the whole is greater than the sum of its parts. The honey winds up quite thin and runny as some of the moisture is drawn out of the garlic.
I started a couple of ferments last week using veggies I’ve never fermented before. The quart jar contains chunks of neck pumpkin, while the pint jar has sticks of jicama. Both are in 2% brine, and I’ve used glass Pickle Pebbles to keep the veggies submerged under the brine. I didn’t grow the jicama, though I’ve tried to grow it without any success so far. It took a bit less than a pound of the pumpkin to fill the jar and leave enough headroom for the weight. I’m anxious to try the Fermented Squash and Sesame Dip that Michelle (From Seed To Table) posted about recently. With lots of winter squash in storage I am looking for any and all ways to prepare them, and fermenting seemed worth trying. I’ll let both ferment for about two weeks before using.
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!