It’s time once again for Harvest Monday, where we celebrate all things harvest related. The lettuce harvests are slowing down and quality is starting to go down as the greenhouse heats up. I can plant more heat tolerant varieties outside, but I like to remind myself I don’t have to grow everything we eat! I stay plenty busy this time of year planting the summer veggies which will keep us fed for months to come. That said, I did harvest some lettuce last week and we haven’t had to buy any for months now.
Navara and Salad Bowl lettuce
I am glad I set out hybrid curly kale plants last month. They are now big enough to start cutting, and I got a good harvest of the Winterbor variety last week. I used it to make a Kale and Cannellini Bean dish we had for dinner, and the young tender leaves were perfect for the dish.
Winterbor kale
Kale and Cannellini beans
I also got a generous cutting of the overwintered parsley last week. It’s starting to go to flower, as it does every year about this time since it is a biennial. I used most of this for a tabouli salad we had for lunch one day.
Italian Splendid parsley
tabouli salad with curried chicken salad
I interplanted radishes when I set out the kale last month, and these are ready to pull now. Bacchus has dark reddish purple skin, and we used them both raw and cooked in several dishes last week.
Bacchus radishes
cleaned up Bacchus radishes
It’s still asparagus season, and some of the radishes got roasted along with the asparagus one night along with the Panko Parmesan Chicken cutlets. Another marriage of radishes and asparagus went in a stir-fry we served up with Walnut-Rosemary Crusted Salmon.
Panko Parmesan Chicken with roasted asparagus and radish
Walnut Crusted Salmon with stir-fried asparagus and radish
I used up the last of the collard leaves I fermented last fall to make another batch of bean and cheese enchiladas. The fermented collards add another level of flavor to the dish, and I made a mental note to ferment even more of them this year for this use.
collard leaves topped with refried beans
collard enchiladas after baking
two enchiladas made a filling lunch
And last but not least, the Pileated Woodpeckers have been daily visitors to our feeder lately. I often hear them before I see them, since they have a big voice to go with their big bodies!
Pileated Woodpecker on dogwood tree
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!
Kale and cannellini just seem to go together, especially with a little bit of bacon. Yes, good reminder, that we don’t have to grow everything we eat. Nice use of the roasted radishes too.
The radishes add a nice touch to quite a few dishes when cooked, as well as when raw.
We are going through the hungry gap so no fresh harvests but we still have plenty in the freezers, Love the woodpecker. Walnut crusted salmon sounds good – do you just mix some crushed walnits into some breadcrumbs?
Yes, I mix the chopped walnuts with breadcrumbs (about half and half). And I spread some mustard on the fish to help the crumbs sticks before baking. The chopped rosemary is optional, but does add flavor.