It’s time once again for Harvest Monday, where we celebrate all things harvest related. I made another cutting of collard greens last week, this time one called Alabama Blue. The blue color is lost in cooking, but the leaves are tender and mild tasting. This is one of the varieties that overwintered for me last year, and I am anxious to see how it fares this time around. We love our greens and the collards are one of my favorites.
I made a small cutting of arugula to go a pizza. I may sound like a broken record, but arugula is one of my favorite pizza toppings and whenever I have it growing some of it winds up on pizza. I also like to make arugula pesto occasionally, plus we use it on salads.
Speaking of salads, the greenhouse lettuce is keeping us well supplied. This batch in the below photo went on tacos, and there’s a few sprigs of cilantro in there with the lettuce.
I grew a few plants of the Portuguese kale Tronchuda Beira this year, and I made a cutting of these last week to make a pot of Caldo Verde soup. My meatless version of this classic soup included beans for protein along with potatoes, carrots and celery. We ate on this for a couple of meals, served up with cornbread I made from stone-ground cornmeal.
I pulled a couple of Sweet Baby radishes to go in a stir fry dish. These colorful purple daikon radishes were a 2016 AAS Winner and I’ve been growing them every year since they were introduced.
I didn’t plant much broccoli in the main vegetable garden this fall, and it is all either broccolini type or purple sprouting broccoli. This harvest was from Apollo and Artwork, and I have some of the Burgundy PSB almost ready to cut. I blanched this batch briefly then sauteed in olive oil to finish cooking, which made for a fresh and simple side dish.
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!