It’s time once again for Harvest Monday, where we celebrate all things harvest related. As expected, more zucchini are setting on the plants I have growing in the Smart Pots. This Astia squash got spiralized and turned into Baked Parmesan Zucchini Curly Fries. The plants in the main garden are still tiny so these container squash help give us a jump on the season.
The lettuce is still plentiful too. I made several cuttings last week, along with other salad greens like Mizspoona and arugula. When the salad greens are plentiful, we eat salads!
I’m growing Muir lettuce for the first time. It’s listed by some as a leaf lettuce, though Johnny’s calls it a Batavian/crisphead type. Whatever you call it, mine made big heads of tender green leaves. We used it to make my wife’s family recipe for Classic Wilted Lettuce Salad. It worked well for that, and there are several more heads that will be ready soon.
The Microgreens are usually the smallest of my harvests, but they are useful during salad season to add flavor and nutrition to our salads and sandwiches. This is a mix of cabbage, broccoli, purple kohlrabi and red radish greens.
It’s still asparagus season here too, and we’ve cut around eight pounds of it so far. We used a bit of it to make Asparagus Mimosa, which made for a light lunch when served with some crispy sourdough crostini. We make it with steamed asparagus, topped with grated hard boiled egg plus salt cured capers and a drizzle of extra-virgin olive oil. It’s quick and easy, and a good choice after we’ve been working out in the garden all morning. Which has been happening almost every day lately!
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!