It’s time once again for Harvest Monday, where we celebrate all things harvest related. Lately I’ve been harvesting something from the vegetable garden most every day. And while the berry crop is winding down, the summer veggies are coming on nicely. We’re getting plenty of squash and kohlrabi, plus a little taste of broccoli.
late June harvest
We’ve been eating a lot of the squash and freezing the rest. I also got the first of the Burgundy broccoli last week.
squash and broccoli
Burgundy broccoli
One of the ways we’ve been cooking the zucchini is simple and tasty. We slice the squash lengthways on a mandoline slicer, then sprinkle with salt and place on a cookie sheet. Then we bake it for 10-15 minutes until soft, and sprinkle with grated parmesan cheese which melts on the hot zucchini. A little chopped fresh basil on top will add extra flavor.
zucchini with parmesan
Another way we like to fix the squash is to spiralize it, then top with a mix of ricotta and parmesan cheeses and fresh chopped basil. We had that for a side dish last night. This is a photo of how we made it a couple years ago, which is more photogenic than what we made last night.
spiralized squash
The blackberries are about done for, but I did pick about a quart or so of them last week. We’ve gotten plenty for fresh use and I have frozen the rest for use in cobblers and other dishes.
blackberries
And even as the berry harvest is ending, the cucumbers are coming on! This first one is Corinto, and I made some Quick Refrigerator Pickles out of it.
Corinto cucumber
The eggplant is just getting started too, with the container plants keeping us supplied until the in-ground plantings start producing. We typically cook these smaller eggplants by slicing in half, tossing with olive oil and roasting on a sheet pan.
eggplant harvest
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!
I’m hoping when our blackberried ripen the wood pigeons will leave them. There are plenty growing wild on the site that they can browse. I keep meaning to buy a spiraliser but can’t make up my mind/#.
We don’t use the spiralizer a lot Sue, but it is a good treatment for a lot of veggies.
I do something similar with zucchini. I harvest small ones, cut in half, brush in olive oil and sprinkle with parmesan and put under the broiler briefly. Blackberries are luscious. I’m envious of the abundance. Always love to see your PSB too.
It’s not going to be a great year for the PSB but we will enjoy what we get!