|Spanish Roja garlic and Red Candy Apple onion|
I can't believe that I didn't even photograph my first or second harvest of Royal Burgundy beans. But so much zucchini is coming out of the garden that I'm not surprised that I figured that I had taken a photo of at least one harvest - but not so.
Other than the Royal Burgundy beans there wasn't anything new coming from the garden (I promise to take a shot of the next bean harvest.)
I've been working on using up last year's frozen vegetables. One night I thawed out some roasted green peppers and combined those with some zucchini, zucchini blossoms and onions into a sort of flan/crustless quiche with goat cheese. I really like the flavor combination but the recipe still needs some tweaking for texture. Another night I pulled some roasted sweet red peppers from the freezer and added those to a salad of Royal Corona beans (from Rancho Gordo), the Royal Burgundy beans, sliced fennel and Red Candy Apple onions, along with some tuna for a Royal Salad. Other than that, we've been feasting on grilled onions and roasted fresh garlic, and zucchini in every way I can think of. Last night I whipped up the first batch of one of our favorite zucchini recipes - Scarpaccia - a sort of baked zucchini tart/pancake.
Here's the harvests for the past week:
Royal Burgundy snap beans - 4 oz.
Capers - 7 oz.
Flamingo chard - 6.7 oz.
Peppermint Stick chard - 5.1 oz.
Spanish Roja garlic - 4.5 oz.
Red Candy Apple onions - 2 lb., 10.8 oz.
Superstar onion - 11.6 oz.
Usui pea shoots - 9.7 oz.
Romanesco zucchini - 2 lb., 7.7 oz.
San Pasquale zucchini - 2.5 oz.
Zucchini blossoms - 6.7 oz.
The total harvests for the past week were - 8 lb., 12.3 oz. (3.9 kg.)
Which brings the total harvests for 2014 up to - 284 lb., 13.6 oz. (129.2 kg.)
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to see what other garden bloggers have been harvesting lately.