It’s time once again for Harvest Monday, where we celebrate all things harvest related. My harvests this week are small in number, as we had lots of veggies to use up from last week’s harvest and we are transitioning from big summer harvests to more modest ones in fall. I made a small cutting of kale to go in a frittata, using leaves of the Tuscan Baby Leaf and Mars Landing I have growing in containers in the greenhouse.
I also found a few hot peppers, this time Red Ember and Early Flame. I wound up smoking these, along with some mild Senorita jalapenos.
After smoking, I turned this batch of peppers into hot sauce. This is my first time making hot sauce with smoked peppers, so I did some experimenting and made sriracha style sauce plus a chili garlic sauce. I used some of the smoked peppers straight from the grill, and fermented the rest for 4 days. I will do tasting in the days to come to see which of the versions I prefer. The general flavor profile is smoky and sweet, so I suspect there will be a lot to like in all of them!
I don’t usually even mention small harvests of herbs like parsley and basil or green onions, though I do try and have as many fresh herbs as possible growing here in all seasons. The basil will be done for soon with the first freeze, but with any luck we should have onions and parsley all winter from the greenhouse plantings. I’itoi is a perennial multiplier onion I’ve been growing for several years now. It may not get real big, but it is prolific and hardy. I have sage, savory, mint, chives and oregano growing in containers that I will move into the greenhouse for the winter.
There is no shortage of collard greens right now. Last week I cut just over a pound of the Yellow Cabbage collards which I cooked up, and we ate on them for two meals. The leaves of this heirloom from the Carolinas are quite big compared to modern hybrids, and are listed in the Slow Food USA Ark of Taste.
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 be sure and check out what everyone is harvesting!