It’s time once again for Harvest Monday, where we celebrate all things harvest related. It can’t decided if it wants to be winter or spring here, with the temperatures fluctuating daily. The asparagus was set back a bit when cold weather arrived again last week, and temps dipped below the freezing mark on two mornings. It should sprout up again when warmer days return. We got two more spears though, and I roasted these to add to a pizza I made for dinner one night.
fresh asparagus
The kale rapini is still coming on strong, and we are still enjoying it. Winterbor is making the largest number of sprouts, but all the kale plants are making rapini now.
kale rapini
I also cut more kale leaves from the greenhouse plantings, mostly True Siberian this time. The leaves are still tender and mild even this late in the season. We’ve pretty much had kale whenever we wanted it all winter, so I am happy for that.
True Siberian kale
I’ve got Mizspoona Salad Select growing in a container in the greenhouse, and the leaves are now big enough for cutting. This bunch got added to a salad, adding a little extra flavor. I also stir fry it sometimes, and it makes a green addition to a frittata or omelet. This cross of mizuna and tatsoi resembles a “dark green monster Mizuna” according to the listing at Adaptive Seeds, and I’d say that was a fitting description.
Mizspoona Salad Select
The lettuce for that salad with the mizspoona was Pele, which I have growing in another container in the greenhouse. Pele colors up nicely in the greenhouse, and it is one of my favorites. It’s a romaine type, with spotted leaves that resemble the heirloom Forellenschluss lettuce.
Pele lettuce
In other news, I baked a loaf of sourdough bread last week, using some freshly milled red wheat flour. I sifted some of the flour to lighten up the loaf a bit and remove some of the bran. The red wheat gave the bread a dark color and a wonderful flavor. Baked in a clay baker, it had a crisp crust and made a good base for olive tapenade we enjoyed one day. My flour supply is holding out and with plenty of whole grains, a grain mill and a flour sifter I should be able to make bread here for months to come. Having a sourdough starter helps too, since yeast is still in short supply here as well as flour.
No-Knead Sourdough 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 you want to share, add your name and blog link to Mr Linky below. And be sure and check out what everyone is harvesting!