It’s time once again for Harvest Monday, where we celebrate all things harvest related. The greenhouse lettuce is growing vigorously now, and it is keeping us well supplied for salads and other uses. The red and green leaves of oakleaf, butterhead and leaf lettuces are tender and sweet tasting now before the hot weather arrives to turn them bitter, so we enjoy salad season while it lasts.
I have microgreens growing under lights indoors and they add a bit of extra flavor to salads, soups and bowl creations. This mix includes cabbage, kale, mizuna and kohlrabi seeds harvested about two weeks after sowing.
The greenhouse kale is beginning to bolt to flower, but there are still lots of leaves to eat. The Dazzling Blue is a lacinato kale with sturdy dark green leaves that hold up well in soups and stews. Some of these wound up in a pot of Pasta Fagioli we cooked up last week.
And even as the kale begins to flower, the rapini make a tasty treat. I like to cook them briefly, either roasted or lightly steamed. They can also be chopped and added to stir fries.
The collards in the outside garden are beginning to bolt too but like the kale there are still plenty of leaves for us to eat. This batch came from the hybrid Top Bunch and the heirloom Jernigan’s Yellow Cabbage collards.
I used some of the collards to try the dish I saw on the PBS Somewhere South series. I rolled the collard leaves up then sliced thinly. I fried a couple of slices of bacon, then used a bit of the drippings to sauté the collards. It took less than 5 minutes for them to be tender, and both my wife and I loved the treatment. Next time I plan to cook them in olive oil and add a bit of garlic, which is the same treatment I use for shredded Brussels Sprouts or cabbage. Fortunately I have plenty of collards to experiment with at present!
I found one lone Summer Purple broccoli plant that had somehow managed to make it through the winter out in the main vegetable garden. It was a runty plant, but still managed to make a decent amount of purple shoots. The greenhouse PSB is pretty well done for the season.
My bread baking this week was a sourdough loaf made with 100% semola rimacinata (finely ground durum wheat) flour. Durum wheat is traditionally used to make pasta, and this bread has a wonderfully chewy texture and crispy crust as I expected. It also has a golden color due to the durum wheat. This recipe is a keeper, and I look forward to more baking with the durum wheat flour.
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!