Welcome to Harvest Monday, where we celebrate all things harvest related. It’s pretty much the same kind of harvests here for me, not that I am complaining. I cut lettuce from the greenhouse salad boxes to go on a salad and tacos we ate last week. This is Salanova Green Butter, Pele and the dark red Cavendish. It got down to 10°F in the greenhouse one morning last week, but you’d never know it to look at this lettuce!
I also made a cutting of kale from the greenhouse, this time from True Siberian. This is a great kale for overwintering, and it has survived every winter here for me since I began planting it back in 2014. It makes plenty of large tender leaves throughout the winter months, then makes tasty kale ‘rapini’ when it starts flowering in early spring.
Speaking of flowering, I am close to getting my first ever harvest of purple sprouting broccoli. I have two plants of Santee growing in a greenhouse bed, and they are almost ready to cut. I told my wife it will be more like an appetizer than a feast, since the total amount will be quite small. But I have struggled for years trying to get it to overwinter in our area without any luck at all, so this is some kind of achievement for me. Having said that, the space the plants are occupying could have been planted in kale or other winter greens which would have given us several times more edible food than the PSB will. I’m thinking this needs to be cut in a day or two, and anyone with experience in growing PSB can chime in with advice! The plants have quite a few side shoots developing already.
On a non-harvest note, I baked a batch of Dark Rye Potato Buns last week. I use my USA Pan Mini Round Cake Pan to bake them in, which makes for nice round buns every time.
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!