It’s time once again for Harvest Monday, where we celebrate all things harvest related. The only harvest I made last week was a cutting of lettuce from the greenhouse. That was enough to keep us supplied for a bit, since our cold weather has us mostly eating warm foods lately. It looks like Panisse, Frisygo, Strawberry Oakheart and Salanova Red Butter was in this batch.
greenhouse lettuce
They made for a good mix of colors and textures on our salad plates. The salad in the photo had egg and pecans for protein, along with some fruit from the grocery.
lunch salad
Sweet potatoes are a winter staple for us here, and last year I dug a bumper crop of them. The white-fleshed and purple-skinned Murasaki is one of my favorites for baking whole. The flesh is drier than most orange fleshed varieties, and has a sweet nutty flavor. We baked a big one up last week and shared it as a side dish. I eat mine skin and all, since the skin is loaded with nutrients.
baked Murasaki sweet potato
Last night, I made Sweet Potatoes Anna with a mix of white, purple and orange fleshed varieties. I sliced them thinly on the mandoline slicer, then I tossed them with a mix of melted butter and olive oil before layering and baking in a cast iron skillet until crispy on the bottom and sides. This makes for a good use of the smaller potatoes too, and I used one each of Purple, Beauregard and Korean Purple for the dish, and seasoned it with salt and a bit of crushed thyme..
trio of sweet potatoes
Sweet Potatoes Anna
Seed starting is really ramping up here now, and I spent time sowing more seeds last week as well as thinning lettuce and other greens that were coming up. I hope to do an update on those activities soon.
lettuce seedlings
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!