It’s time for Harvest Monday, where we celebrate all things harvest related. It was a light harvest week here. I cut a couple of heads of Point One cabbage Monday before the rain turned to snow. They weren’t the biggest, but still big enough to eat. I cooked one up as a side dish, sauteed with a bit of garlic added.
Then an arctic blast of cold air came, bringing ice and snow along with record cold temperatures. The lows got down to 6°F on Tuesday and Wednesday morning, and both the garden and greenhouse were quite thoroughly frozen. Given the forecast I did have the space heater going inside the greenhouse to help out a bit. Everything in there survived the cold just fine.
And the winter greens planted outside are pretty hardy too, and I was able to make a cutting of kale after the thaw came later in the week. This is mostly White Russian with a little Wild Garden Mix in there also.
I took some of the collard green I harvested earlier and used them to make a pot of soup in the slow cooker. The collards were the main ingredient, along with aromatic vegetables and a few waxy potatoes I got from the grocery. This was inspired by Vivian Howard’s Healthy Soup in her book Deep Run Roots. The slow cooked collards turned out incredibly soft and tender. This may be my new favorite thing! This would also work with kale or any other sturdy greens, but at the moment we still have quite a bit of collards and it was a tasty way to use them. I used homemade chicken broth for this batch with a little chicken for protein but I think any broth would work. Lentils or beans would also make a nice addition for a vegetarian version.
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!