It’s time for Harvest Monday, where we celebrate all things harvest related. Let me just say there’s nothing like a national emergency and a worldwide pandemic to make me truly appreciate being able to grow so much of our own food! We have a well-stocked pantry and a freezer full of homegrown veggies and fruit, plus staples like dried beans, rice and whole grains. The greenhouse continues to give us a nice supply of fresh herbs and veggies to supplement our stores. I don’t often include our herb harvests here on Harvest Monday, but they are an important part of our diet. Last week I cut parsley, chives and green garlic to go in a yogurt based dressing I made for a tofu and roasted veggie bowl we had for lunch. I also have mint and oregano in containers in the greenhouse and use them as needed.
I also cut a bit of arugula to go on a pizza I cooked up last week. I love greens on pizza, and arugula is one of my favorites. This arugula is bolting, but the leaves were still tender and tasty. I have more arugula planted but it will be a few weeks before it is ready to eat.
I got another big harvest of purple sprouting broccoli last week, almost a pound total. I continue to be impressed with both Santee and Rudolph, and the plants are keeping us well supplied with tender shoots.
And just as the PSB seems to be peaking, the kale rapini have arrived! These are from a few plants of Winterbor I set out in the greenhouse. The o/p varieties I planted aren’t blooming yet, and last year they kept us supplied until late April and it was time to pull the plants.
The o/p Groninger Blue Collard-Kale is one that hasn’t started blooming yet. It’s my first time growing it, so I don’t know exactly when it does bolt but I imagine it will bloom here sometime in the next few weeks as the days lengthen and the weather warms up more. This batch weighed a pound, and the plants are still loaded with leaves.
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!
We’re impressed with Rudolph too. Like you I tend to ignore the herbs as I tend to pick them and use them straight away,
I too am happy to have a producing garden, fruit trees, and a couple of hens that lay eggs. Right now, we have available to harvest: oranges, limes, lemons, arugula, lettuce, kale, collards, bok choy, mizuna and komatsuna. Zone 10b, coastal southern California
Good to hear from you Lou! And not surprised you are enjoying homegrown goodies.
You’ve had quite a run of PSB. I agree that herbs are important and make such a difference in food prep. I too am thankful for garden stores and the ability to grow food. Wish I would have bought more dried beans last grocery trip.
A lovely selection of brassicas this week Dave, I particularly like the look of the Blue Collard-Kale