It’s time once again for Harvest Monday, where we celebrate all things harvest related. It’s still salad season here, and we are getting our fill of leafy greens. We are enjoying them on sandwiches as well as for salads and occasionally tostadas.
oakleaf lettuce
Salanova Green Butter lettuce
leaf lettuce
I’ve got French Sorrel and Tokyo Bekana growing in containers in the greenhouse, and both make a tasty addition to our salad bowls. The Tokyo Bekana is a non-heading type of napa cabbage, and I like the mild-flavored light green leaves best when used raw.
French Sorrel and Tokyo Bekana greens
And I’ve got microgreens growing indoors which we add to salads and other dishes.
microgreens
The overwintered collard greens are flowering now and I’ve harvested quite a bit of the shoots for cooking. Some call these raab, but I like to call them rapini.
harvest of collard rapini
collard rapini
I sautéed a batch in olive oil and they were done in 5 minutes. They were quite tender, and I think the flavor is much like the kale rapini. This will be a new seasonal treat for us whenever the collards survive the winter like they did this year. I’ve gotten a pound of them so far, and they have made a great contribution to our April meals.
cooking rapini
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!