Harvest Monday April 17, 2023

It’s time once again for Harvest Monday, where we celebrate all things harvest related. Greens are still abundant here, and I cut both lettuce and pac choi for our use last week. I’ve cut right at 10 pounds of lettuce so far this year, and we have been well supplied. The greenhouse plantings should last for another month or so, depending on how fast it heats up here as spring progresses. So far we’ve had hot and dry days followed by cool and wet ones, which is pretty typical for us for April weather.

pac choi and lettuce

Lettuce salads have been on the menu here often, and last week I made a Mediterranean themed one with artichokes, olives and feta cheese over the base of lettuce. A few pistachios and some grated hard boiled egg added protein, and I made a lemon vinaigrette for a dressing.

lunch salad

I used the pac choi in a stir fry we had for dinner one night. The Violetta did not color up as well as the Purple Gem did this year, but both were tender and mild tasting. We also sometimes add the pac choi to salads or soups.

pac choi

The asparagus is still coming on, and our 16 year old patch has slowed down production the last few years but still giving us lots of spears to eat. We’ve cut almost three pounds so far in two weeks of harvesting.

asparagus harvest

I used some of those spears in a one-skillet meal of crispy Parmesan/Panko Chicken Cutlets. The chicken cutlets got coated in a mix of fresh grated Parmesan cheese, paprika and panko bread crumbs, then cooked in a little oil in the skillet in the oven. When the chicken was done, I removed it then added the asparagus and some mushrooms and returned them to the oven to cook. The original recipe called for a lemon butter sauce to be poured over the top, but we find it is tasty enough without the added sauce.

One-Skillet Parmesan Chicken and asparagus

I also made a cutting of the overwintered collards growing in the main garden last week. These froze to the ground in December, but this year new growth sprouted from the roots and stems. These young leaves are tender and tasty, and I braised this batch to serve as a side dish for dinner.

overwintered collard greens

In non-harvest news, I baked a loaf of sourdough rye sandwich bread last week. I used my Pullman pan, and the bread turned out just like I like a sandwich bread. Bread with big holes in it is in vogue in some circles, but I prefer a tighter consistency and closed crumb for a sandwich loaf. This should serve well as a base for future sandwiches, though I have to say the crusty heel end was quite yummy eaten on its own!

Sourdough Rye Bread

And last but definitely not least, the annual parade of irises has started. The first to bloom was a dwarf bearded iris called Riveting, followed closely by the shade-tolerant Iris cristata ‘Powder Blue Giant’. The only thing giant about the latter one is the bloom, which comes on plants barely a few inches tall. More irises are budding up, so before long there will be more to join the parade!

Riveting dwarf bearded iris

Iris cristata ‘Powder Blue Giant’

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 please check out what everyone is harvesting!

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2 Responses to Harvest Monday April 17, 2023

  1. Sue Garrett says:

    I liked the sound of the breaded chicken. I noticed our Dutch irises are just starting to flower.

  2. Ten pounds of lettuce is impressive! A lot of succession sowings to keep that going. Your Mediterranean themed salad is inspiring. I’ll have to try something similar. I must admit to growing Violetta Pac Choi only because it is so gorgeous. I’m not a fan but have lots of friends who are.

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