|The first Baby Ball beets|
|No. 1 Chioggia beet|
But green still predominates. I continued to thin out baby heads of butterhead and iceberg lettuce.
I am in salad heaven.
|Rhapsody butterhead lettuce|
Salad almost every day and some evenings too.
The first spinach of the season! You can read more about this variety on my recent Saturday Spotlight post.
|Summer Perfection spinach|
The first fava beans are mature enough to harvest. The first few beans that I harvested were consumed whole, I just tossed them with a little olive oil and grilled them on my stovetop ridged griddle until they softened and had browned in spots, sprinkled them with some chopped green garlic, salt and pepper and ate the entire beans - all but the tough strings that run down the side. The next harvest was prepared in a similar way, except they were roasted in a very hot oven until blistered and browned. The next harvest was shucked and peeled and a portion of the peeled beans were used in a recipe that my husband chose from an old issue of Food & Wine magazine for a salad of snap peas, peas, edamame, sweet onion, and goat cheese - we substituted peeled favas for the edamame. It was quite delicious.
|Extra Precocce Violetto fava beans|
Here's the harvest stats for the past 2 weeks:
Baby Ball beets - 4 oz.
Chioggia beets - 2.4 oz.
Beet greens - 8.6 oz.
Extra Precocce Violetto fava beans - 8 lb., 1.6 oz.
Iceberg Superior lettuce - 13.5 oz.
Rhapsody butterhead lettuce - 11.8 oz.
Lorz Italian green garlic - 3.3 oz.
Red Janice green garlic - 2.9 oz.
Summer Perfection spinach - 1 lb., 2.3 oz.
The total harvests for the past two weeks came to - 12 lb., 2.4 oz.
Which brings the total harvests for the year up to - 65 lb., 12.9 oz.
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to see what other bloggers around the world have been harvesting lately.