It’s time once again for Harvest Monday, where we celebrate all things harvest related. Salad greens continue to be on the menu here, and I’m pretty happy about that. I cut a bit of Sea of Red last week to add color to our salads. And I harvested a few leaves of mizuna, pac choi and baby leaf kale to add to our salads as well.
Sea of Red Lettuce
baby greens
With lots of parsley in the greenhouse, it was time to make some tabouli salad. I had to use store bought tomatoes which were pretty bland, but the parsley had plenty of flavor to add. I predict this will be on the menu again soon, since my wife and I both enjoy it so much and there’s plenty of parsley.
flat leaf parsley
tabouli salad
I had a surprise harvest from the vegetable garden last week. I hadn’t checked on the collard greens in a while, and I was surprised to see them flowering already! I cut quite a bit of the rapini, as well as about a pound of the new leaves. The rapini are quite tasty when sautéed or steamed, and I plan to add them to a pasta dish we’re having tonight.
harvest of collards
rapini and collard leaves
In non-harvest news, I made a loaf of sourdough rye bread last week. I baked it in a Pullman pan with the cover off, which gave it straight sides and a rounded top.
sourdough rye bread
The bread made a good, sturdy base for meatless Reuben sandwiches we had for lunch one day using our homemade kohlrabi sauerkraut and Swiss cheese. We used the panini press to grill the sandwiches, which browned them up on the outside and melted the cheese a bit.
meatless Reuben sandwiches
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!