Welcome to Harvest Monday, where we celebrate all things harvest related, and anything else that needs celebrating! I found a few things to add to the ever popular frittata we had for lunch one day last week. This time it was Koji tatsoi, Apollo arugula and chives from the Wild Garden. I made another small cutting of the tatsoi to add a little green to some soup. I love the big leaves on the Koji tatsoi, and it seems to be a bit more productive than Yukina Savoy which I have grown in the past. I got the seeds for it from Johnny’s Selected Seeds.
greens for frittata
I also got more lettuce from the greenhouse, including Pele, Garrison, Salanova Green & Red Butter, and Spritzer.
Pele, Garrison, Salanova Green Butter
Spritzer, Salanova Green & Red Butter
And I got more kale from the greenhouse, this time from a Darkibor plant I pulled up. It was bolting and we ate the rapini as well as the leaves.
Darkibor kale
And in the ‘what do you do with it’ department, we used some of the honeyed garlic I made a couple of months ago for a sauce to go with broiled salmon. The recipe calls for ginger, soy sauce and fresh lime juice along with the garlic honey, and a bit of sambal oelek if you want some heat. I also use the honey in stir fry sauces and in marinades. Cooking kills the probiotics, but you can always have a spoonful of it raw and your gut will thank you! With time the garlic becomes candied, and mellows considerably.
honeyed garlic
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!