It’s time for Harvest Monday, where gardeners from all over celebrate all things harvest related. Our harvests are getting more and more variety in them now, and last week the first summer squashes were ready to bring in. This batch included the yellow Tempest, Green Machine zucchini and 2025 AAS Winner Green Lightning pattypan. I grated up one of the yellow ones and one zucchini and sautéed in olive oil for a side dish, which is one of my favorite light treatments for the squashes.
summer squashes
squash sauté
In the fruit department, the raspberries are still coming on. I get about a custard cup full every two days, which is plenty for me and my wife to enjoy for fresh use. They are holding up well despite our rainy conditions.
raspberry harvest
I also pulled a few more of the spring planted kohlrabi, this time the purple Kolibri and the white-skinned Beas. The slugs are having a field day with the skins but once peeled they are crisp and juicy inside. We have been enjoying these first ones raw, with a yogurt and garlic dip I make for the occasion.
Kolibri and Beas kohlrabi
The spring lettuce is about done for, but I pulled a couple more small-ish heads last week. It will be a little bit before the summer varieties get big, though I have to say some of the seedlings are big enough to eat! If I have extras after planting I will likely cut what’s left and we can eat them.
leaf lettuce
And speaking of cutting, I cut a generous amount of parsley and one scallion to go in a taboulleh salad I made. We took it on a picnic we had at Lincoln State Park. It went well with my wife’s curried chicken salad and a fresh fruit salad to complete the meal. We take silverware and cloth napkins on our picnics, and reuse the plates multiple times. And the checkered plastic tablecloth has been around for years! I found this photo from 2010 and we were using it way back then.
parsley and scallion
picnic lunch
The smallest harvest last week was likely the arugula I cut to go on a pizza dinner we had. It’s done for now, and I won’t replant until this fall.
arugula for pizza
We also used up the last bits of asparagus for pesto pasta dish we had for dinner. Chicken meatballs served as the protein, and I made pesto using our fresh basil.
meatballs with pesto pasta
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 wonder whether our tiny squash plants will produce this year?
Our squash are doing great, but the brassicas are struggling. It’s always something it seems!
Wow, squash already! My plants are still tiny. The Green Lightning pattypan is especially stunning. I haven’t ever grown pattypan, and come to think of it, I don’t remember if I’ve even tasted it, but if I did, I would grow this one. Where did you get the seeds?
I haven’t tasted the Green Lightning yet, but I’ve grown white and yellow ones before. I think they have a firm texture compared to most summer squashes. They were a favorite for my mother, so I learned to eat them early on! Park Seed has the seeds.
Gorgeous harvests! I’m amazed that you already have summer squash but with your raspberries already coming in, that makes sense! We are several weeks behind you but you give me hope for our future harvests 🙂
It’s been a very long time since I’ve participated in your weekly link up but I’m so grateful you’re still hosting. My growing season looks a little different this year so I hope to link up consistently.
Hope you have an abundant week!
Welcome back Melissa! I started the summer squashes indoors, then set out transplants in the garden about a month ago. That helped them get off to a quick start.
Oh those raspberries. Your garden is really productive just as I’m getting things planted. Nice arugula too.