It’s time once again for Harvest Monday, where we celebrate all things harvest related. I’m harvesting greens here on an as-needed basis. Last week I cut some Sea of Red lettuce and a small head of butterhead lettuce for use on salads.
I also made a cutting of baby mizuna and pac choi I have growing in containers. The Miz America mizuna and Violetta pac choi add color to the green Mizspoona Salad Select, and all are mild tasting enough to add to salads.
One salad we had for lunch used the lettuce and microgreens for a base. I topped it with flageolet beans and nuts for protein, and a homemade raspberry dressing.
For another meal, I used some of our sweet potatoes from storage to make Sweet Potatoes Anna. I sliced a trio of sweet potatoes, tossed with a 50/50 mix of butter and olive oil, and baked in a cast iron skillet until crispy around the edges. Using the mandoline slicer makes quick work of the preparation, and also makes for slices of uniform thickness.
Another dish I made last week featured some of our purple sprouting broccoli: Lemon Broccoli Pasta. I sautéed our purple sprouting broccoli in olive oil until just crisp tender, then tossed with cooked whole grain farro fusilli. I added lemon juice, roasted cherry tomatoes and grated peccorino romano cheese. I look forward to making this dish again when our broccolini is in season.
In other news, mama bluebird has decided that spring has arrived. She built a nest in our PVC nest box, which now has five eggs in it. With the weather turning cold, I’m sure she is spending a lot of time on the nest to keep the eggs warm.
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!