It’s time once again for Harvest Monday, where we celebrate all things harvest related. We are still harvesting pretty much the same things every week now, with one notable exception. I cut heads of Navara, Salanova Green Oakleaf and Sea of Red lettuce last week that kept us supplied for salads. And I cut more baby greens to go with the lettuce, a mix of pac choi, mizuna, sorrel and Tuscan Baby Leaf kale.
leaf lettuce
Sea of Red lettuce
baby greens
Last year we decided to stop weeding and mulching our old asparagus patch and let it go back to grass. The roots didn’t get that memo though, and have started putting up edible spears. I knew this would happen, and though I doubt we will get a big harvest we can enjoy what we do get.
fresh asparagus
The weather was cool a few days last week, and I made a pot of collard green soup for our dinner one night. That usually calls for cornbread, and I used some stone-ground cornmeal we got on our picnic trip to Spring Mill State Park last year. The cast iron skillet makes for a crispy bottom on the cornbread, and I try and save room for seconds! They grind the corn frequently at the park on their antique grist mill, and we always try and pick up a bag when we go there.
collard green soup
skillet cornbread
me outside the grist mill in 2021
In non-harvest news, I was finally able to get some planting done last week. I will try and do an update on those activities later in the week. Meanwhile, it is beginning to look like spring here with many things flowering now – including our azaleas, bleeding heart and the Kwanza cherry tree. The first of my wife’s many irises are also beginning to bloom, with more budding up and promising blooms in the days to come.
red azalea
bleeding heart
Kwanza cherry blossoms
Riveting bearded iris
iris cristata
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!
The iris is a beauty
Your baby greens look wonderful. Inattention to my baby leaf kale and baby spinach in containers this year led to disappointing results. There’s always next year. What a good idea to do cornbread in an iron skillet. I’ll have to try that next time. Bleeding heart is a favorite I grew in Massachusetts but needs the cold which we don’t have in San Diego. So I’ll just enjoy your photo.
Wow those bearded irises are something special indeed! Snap with the Asparagus… wonderful to have the first of the season
Ah yes, I’d guess your asparagus will try to do it’s own thing for a while yet. There are worse things 😉 We started asparagus from seed a few years ago and have gotten three (small) harvests this spring. Such a treat! Your greens are gorgeous as always! I’m a big fan of cornbread but make mine with homegrown blue corn, always in a skillet, too! Everything looks delicious and your flowers are just gorgeous! Hope you have a great week ahead!