Monday, March 1, 2010
Harvest Monday - March 1, 2010
I've got a small sorrel plant in a pot in the garden that is putting out some nice tender new leaves. It's the first time that it's grown large enough that I can harvest some leaves without seeming to cut back half the plant. The sorrel and a couple young fennel fronds, along with some parsley and celery leaves, were chopped and incorporated into a skillet souffle. The sorrel leaves are shown above on the right, and going counter-clockwise are the celery leaves, fennel fronds, parsley, plus some flowering shoots from the Lacinato Kale.
The souffle recipe is from Jerry Traunfeld's book The Herbal Kitchen: Cooking With Fragrance and Flavor. The souffle is sort of a cross between a traditional souffle and a fritata, with a base of bread crumbs, milk, egg yolks, herbs, and cheese all folded into the beaten egg whites and baked in a hot skillet.
The Lacinato kale started to bolt a couple of weeks ago and I finally remembered this week that the leafy flowering shoots are quite delicious if you pick them when the flower buds are still small, like sprouting broccoli.
This is a young Early Portuguese garlic plant. At this size all you can use almost the entire plant like a scallion. It's very mild and tender. I used this young garlic to season some fresh artichoke hearts that I bought from a local grower.
Here's the harvest totals for the past week:
Piracicaba broccoli - 5 oz.
Cutting Celery - 1.75 oz.
Golden Chard - 1 lb., 5 oz.
Green Garlic (Red Janice, Early Portuguese, Madrid) - 4.5 oz.
Kale Shoots - 2 oz.
Olive Leaf Rapini - 8.75 oz
Red Florence Fennel - 12.5 oz
Romanesco Broccoli - 3 oz.
Sorrel - .75 oz.
Total for the week: 3 lb., 11.25 oz.
Total for the year: 28 lb., 3.5 oz.
Eggs this week: 10
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, so head on over there to check out what other garden bloggers have been harvesting lately.