Welcome to Harvest Monday, where we celebrate all things harvest related. The harvests were pretty thin here last week. I pulled a few of the Oasis and Hakurei turnips and cooked them up with the greens and roots together. The greens are starting to taste a little sweeter now that they have been frosted on several times. We got almost 4 inches of rain last Thursday and Friday so the roots were a bit muddy before I cleaned them up.
Oasis and Hakurei turnips
I also pulled a few radishes, mainly for making a couple of jars of kimchi. It’s the purple fleshed KN Bravo, the white Alpine and the green fleshed Green Luobo this batch. Some of these may also wind up in a stir fry this week. I have more radishes growing and sizing up in the garden that should keep us supplied for a while.
KN Bravo, Alpine and Green Luobo radishes
I did do quite a bit of garden work before the big rains came. I cleaned up a couple of beds where tomatoes and sweet potatoes were growing, and got them prepped for the next crop. I spread several cart loads of compost on the beds and worked it in, plus I added other amendments to one bed I need to plant this fall. That bed will be home to garlic and multiplier onions which I need to get planted ASAP when the ground dries a bit. The other bed will be home to the 2019 spring planted brassicas like broccoli, cabbage and kohlrabi. You can see in the below photo I still have a lot of work to do, including pulling all the pepper plants and the vining squash vines.
beds ready for planting
And speaking of vining squash, I found three more of the Turkeyneck squashes that appeared to have survived the frosts and freeze. I don’t know if they will mature fully indoors or not, but the rinds were hard and I brought them in anyway. These 3 weighed 26 pounds total, a bit over 8 pounds each. After being inside for a few days they are already starting to turn tan.
Turkeyneck squashes
And I baked a loaf of Kamut bread for sandwiches. This bread has 50% whole grain kamut flour and 50% ‘white’ kamut. The kamut/khorasan flour has a golden color and a sweet nutty flavor and makes a great sandwich bread. I’ve also used it to make a sturdy sourdough bread in the past.
Kamut bread
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 of any size or shape you want to share, add your name and blog link to Mr Linky below. And please be sure and check out what everyone is harvesting, or wishing they were harvesting!