t’s time once again for Harvest Monday, where we celebrate all things harvest related. I had a couple of new “first” harvests last week to give us some variety in our meals. I cut two of the Mei Qing pak choi I have growing in a bed behind the greenhouse. The outer leaves have some slug damage but the insides were clean and green. I also have a purple leaf pac choi that should be ready soon. Mei Qing is my favorite of the green stem chois, and it has been a reliable performer for me for years.
We used the pac choi in a pork stir fry that also featured some of our fresh asparagus. With a few added mushrooms and carrots, we served it over brown rice and it made for a filling one-dish dinner.
We plan to cut the asparagus for another couple of weeks. The spears are getting smaller, but we’re getting plenty to eat and I think the smaller ones are just as useful in the kitchen as the big ones. We eat them every which way when they are in season, and then we don’t eat asparagus again until the next year.
The other “first” was a harvest of kohlrabi. The white skinned Beas and the purple Kolibri are sizing up nicely for me now. We enjoy kohlrabi both raw and cooked, and we ate these raw – peeled, sliced and served with a yogurt garlic dip.
Salads are still frequently on our menu. I cut a couple heads of Simpson Elite lettuce last week to use for wilted lettuce. And some of the oakleaf lettuce from last week wound up as a base for a Pork Carnitas Taco Salad we had for lunch one day. I made a buttermilk ranch dressing to go with that one. We try and mix it up with our salads, though most are usually meatless and use beans, cheese and egg for protein. The taco salad had all the flavors of tacos, but with a lot more lettuce.
For years I’ve been baking all the bread my wife and I eat, and I keep leftovers in the freezer pretty much at all times. It was time to replenish our stores, so I went on a bread baking kick last week. I baked a loaf of my Whole Wheat Sandwich Bread and a sourdough pullman pan loaf. That should keep us supplied for a bit, but now I need to bake some sandwich buns since we are out of those too. Baking the sourdough bread in a pullman pan makes for a dense, moist loaf that can be sliced quite thinly on the second day after baking. We used some of this for an open faced tuna salad sandwich we had for lunch one day.
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!