It’s time once again for Harvest Monday, where we celebrate all things harvest related. It’s a lot of familiar faces here in the harvest basket along with a few new ones. I cut more of the Salanova red and green butter lettuces. I love these little tender leaves, and they have the same texture as the big butterhead varietes which can be challenging for me to grow. We’ve been enjoying them on salads.
Salanova red and green butter lettuce
I cut about a pound of the Winterbor kale that has been giving us our first kale rapini. This is a basic curly kale, and I like Winterbor because it is a touch taller than most which gives more bang for the buck in the limited greenhouse space.
Winterbor kale
We generally roast the kale rapini in the oven. The stems get crunchy-tender, while any attached leaves crisp up and become kale chips. I think it has a mild flavor, and it is definitely a seasonal treat here. This batch got cooked in a cast iron skillet.
roasted kale rapini
I’m still getting the purple sprouting broccoli from the greenhouse along with the kale rapini. Both have been a welcome addition to our meals for the last couple of months.
purple sprouting broccoli
I have a sorrel plant growing in a container in the greenhouse that I harvested last week. This is a selection from Richter’s Herbs called Profusion that makes large and tender leaves. These add a little zip to a salad, and are generally more tender and mild than ones I have grown outside. It’s quite hardy too in our climate, and never even died back this winter in the protection of the greenhouse.
Sorrel Profusion
In other news, I rooted up a few more stalks of lemongrass in a glass of water and they were ready for potting up. I’ll set these out in the garden after danger of frost is past. I use them in cooking and for teas, and the plants get quite large over the summer when planted in the ground. I get the stalks from a local Asian market, which is an inexpensive way to get the plants growing. It also ensures that the plants come from a good culinary selection.
lemongrass rooted
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!
The PSB has certainly done us proud this year.
You know what I am craving salad leaves and your both Salanova red and green butter lettuces would be most welcome right now. Along with some hardy herbs, I only have Rainbow Chard in the garden growing right now. I am also Admiring how blemish free your kale is too.
The caterpillars usually leave the greenhouse kale alone. What I grow in the main garden is another story!
Nice to see you are growing one of my “permanent edible” favorites–sorrel, a dependable and under-appreciated plant. I’ve done several posts on French sorrel. Here’s one: https://www.ediblegardens52.com/ediblegardens52/on-growing-sorrel-6dhl7?rq=french%20sorrel. Thanks for the tips on lemongrass. A neighbor recently gave some to me and I realize now I should have rooted it in water first. Will check on them today to see if they’re rooting in the container.
My Lemon grass steadfastly refuses to grow roots HUH! Your sorrel as huge leaves: the one I know is a small-leaved herb so I shall be doing some investigating