Harvest Monday is here again. It's the end of June and I still don't have any "summer" veggies to harvest. The big item last week was a couple of Devoy beets. One of them had the most beautiful stems I've seen on a beet, a mix of magenta and orange. That beet had orangey-red flesh, the other one deep pink-red flesh. I roasted them, along with a golden beet that I had harvested previously, sliced them and made an arranged salad. It was very pretty with the three different colors. I used a recipe from a Greek cookbook Vefa's Kitchen. The salad had a topping made from thick rich Greek yogurt that was seasoned with red wine vinegar, olive oil, and garlic fresh from the garden, the whole topped with chopped walnuts. It was delicious.
I have been waiting for these beets to size up and what I didn't realize was that they were sending down rather long tap roots. They got to be a bit over sized but were still flavorful and sweet. They did have a little bit of pithiness but it wasn't noticeable when they were roasted and thinly sliced. I saved the greens and I'm going to make my favorite beet green galette with them. The 2 beets together came in at 7 lb 9 oz including roots, stems, and leaves. Without the tops the roots weighed 2 lb 5 oz and I got 2 lb of trimmed greens.
The rest of the harvests were pretty much more of the same, here they are:
Devoy beets, untrimmed - 7 lb, 9 oz
Piracicaba broccoli - 7.75 oz
Capers - 4 oz
Chamomile - 1.25 oz
Dried fava beans - 2 lb, 2 oz
Garlic - 2.75 oz
Seascape strawberries - 1 lb, 9 oz
Total for the week - 12 lb, 7.75 oz
Total for the year - 245 lb, 14.25 oz
12 eggs last week
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to ogle lots more harvests.