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.
Alabama Blue collards
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.
arugula for pizza
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.
lettuce for tacos
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.
Tronchuda Beira
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.
Sweet Baby radishes
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.
broccoli
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!
You still producing lots – we didn’t go to the allotment this week so no harvesting. Today’s post doesn’t answer your brief so is not linked,
New harvests aren’t necessary – if so I would be out some weeks myself. I’d link up anyway
Hello Dave – I haven’t linked for quite a while but am back to blogging and so can do so now. As usual, your veg look fantastically healthy and with so few bits of slug damage. I am sure you must have some or do you have a magic secret?
The collards are a lovely color and oh those Sweet Baby radishes. It’s amazing you have these continuing harvests of broccoli. Your method of blanching and then sauting is a good idea I’ll try.
It’s similar to how I would do broccoli raab.