It’s time once again for Harvest Monday, where we celebrate all things harvest related. Lettuce is still plentiful in the greenhouse, and I made a couple of cuttings last week for salads. Salanova Green Oakleaf was paired with red Navara this time around. I have new plants ready to set out to keep the harvests coming for another couple of months, until it gets too hot in there for lettuce to thrive. I hope to get some planted this week as I cut a few more heads and make room for the new.
lettuce for salads
Most of the lettuce I harvest is planted in containers in the greenhouse. Late last fall I set out several green leaf varieties in the greenhouse beds, and they are now getting near full size. I cut two heads of Bergam’s Green last week. This variety has large frilly leaves, and does well for me in all seasons here except the hottest months. We used some of this to make a Classic Wilted Lettuce Salad we had for dinner one night.
Bergam’s Green lettuce
wilted lettuce salad
It looks like it’s not going to be a great year for the purple sprouting broccoli I have planted in the greenhouse. The cold and cloudy winter weather has slowed the usual growth I’ve seen in past years from this crop. Still, we are getting enough for an occasional taste, and I was happy to cut some side shoots from the two Burgundy plants last week.
Burgundy broccoli
I did do a fair amount of bread baking last week. One day I made a batch of my Multi-Grain Seeded Dinner Rolls to go with a soup we had for dinner. This is always a favorite here, and one of my own recipe creations I developed quite a few years ago now. They are loaded with whole grains and seeds, and leftovers also freeze well.
Multi-Grain Seeded Dinner Rolls
And I baked a sourdough sandwich loaf that featured 20% Hayden Flour Mills Purple Barley flour. I was quite pleased with how that loaf turned out, and I look forward to more experimenting with this flour made from heritage purple barley grains.
sourdough sandwich loaf with purple barley flour added
In the using our harvests department, I baked up one of the Korean Purple sweet potatoes and made sweet potato fries with it. I cut up the potato skin and all, tossed with a bit of olive oil and salt, then roasted in the oven until browned and crispy on the outside. Korean Purple has a sweet, dry flesh that I think really works well for this treatment.
sweet potato fries
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!