Harvest Monday April 8, 2024

It’s time once again for Harvest Monday, where we celebrate all things harvest related. The harvests last week truly ‘eclipsed’ those of previous weeks, which is an appropriate thing on this Eclipse Edition of Harvest Monday. We’re having guests come in from out of town  since we are in the path of totality for today’s solar eclipse, which will be quite an event for sure. Now for the harvests – and let us begin with lettuce! Green Forest is a romaine type that I’ve had mixed results with. I cut this one before it was fully headed up since it looked like it was trying to bolt. I have better luck with leaf lettuce, which is mostly  what I am growing now in the spring greenhouse.

Green Forest lettuce

The asparagus has really been coming on lately, and we have been cutting a few spears most every day. We had enough for Asparagus Mimosa one day last week, which is a seasonal favorite here. It’s a simple dish, with steamed asparagus topped with grated hard boiled egg, capers, flaky salt and a drizzle of a good olive oil. Served with my morning bake of focaccia it was a winner for me! We used almost a full pound for this treatment, and we have now cut over two pounds so far this season, which started in late March.

asparagus harvest

Asparagus Mimosa

And speaking of focaccia, this was what went with our asparagus. Topped with fresh rosemary before baking, it had a crispy bottom and tender interior. This recipe for Ligurian Focaccia from Salt Fat Acid Heat is my go-go recipe now for focaccia, and I’m baking up another batch this morning to serve for the Eclipse Lunch for our guests.

Ligurian focaccia bread

In other harvest news, I made a big cutting of the overwintered collards, which were beginning to send up flower shoots (aka rapini). These new leaves were so tender, I chopped them up with some of the rapini and sautéed in olive oil. They cooked quickly and had a mild flavor, and made for a tasty side dish.

collard greens and rapini

Parsley is growing lush in the greenhouse, and as a biennial it will soon start to flower and go to seed. I have replacement plants ready, and meanwhile we enjoyed this cutting in a batch of Ikarian Tabouli I made last week.

flat leaf parsley

I’ve also got arugula growing in containers in the greenhouse, and it has gotten big enough for cutting. Arugula is a must for pizza around here, and I got enough from the varieties I have growing (Speedy, Esmee, Uber) to top our homemade pizza last week.

arugula for pizza

I also baked up a loaf of crusty sourdough bread last week to replenish our stock. This loaf used 1/3 Yecora Rojo flour from Breadtopia and I baked it in their oval clay baker. It got a great rise and I love the crumb! It should make a good base for sandwiches.

sourdough bread

crumb shot of bread

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!