|One of the views from Pitamakin Overlook, Glacier National Park|
The east side of Glacier may be a hiking paradise but it is not a veggie lovers paradise. The veggies in the grocery store in St. Mary were worse than stuff I would consign to the compost bin. I'm so happy to be home and eating super delicious and fresh vegetables from my garden.
One green that has been in my garden since early spring and that is still producing is some cutting chicory. It's a nice mild chicory, not too bitter and quite tender when harvested young. I planted it for a salad green, but once it got going the leaves got to be quite large and then I ignored it in favor of other salad greens. It got to be huge so I cut it back and fed the compost bin. Then it leapt back into tender greens which I harvested. Instead of using it as a salad green I blanched it and sauteed it with some garlic and it was delicious so now I know what to do with it. The big surprise is that it isn't showing signs of bolting yet.
That's the very first Tasty Treat and Green Fingers cucumbers of the year.
I harvested all the Royal Burgundy and Slenderette beans that were anywhere near large enough.
The Royal Burgundy beans were starting to wind down so there shouldn't be too many overgrown ones on the plants.
I cleaned out the oldest patch of radishes. Fortunately they keep quite well in the fridge if the leaves are trimmed off.
I've got one small planting of beets in the garden that needed to be thinned. The leaves went into a mixed veggie frittata.
Here's a preview of beets to come. These are mostly the Three Root Grex from Fedco and a couple of Golden beets from Renee's
This is a Zebrune shallot that started to bolt so I harvested it. These shallots are wonderfully sweet and mild, even raw, they are much tastier than the ones that are available at the grocery store or even the farmer's market.
I used most of the shallots along with some Corsican basil, Persian mint,
and Rak Tamachat cilantro to do a stir fry of veggies and bean thread noodles that we had in lettuce cups with a Vietnamese Nuoc Cham sauce.
|Rak Tamachat cilantro|
Here's the one and only harvest for the past week. When I got home yesterday evening I did a quick tour of the garden and spied these cucumbers. It's hard to tell from the photograph but they are at least two to three times the size they should be and the photo doesn't include the largest one which I used to make a salad. Even the largest of these cucumbers was still quite tasty. The skin was just a bit tough but not so bad that the cucumber needed to be peeled, but I did remove the seeds. I was craving something with some good yogurt (good yogurt was not to be found in St. Mary) so I made a sauce of yogurt, olive oil, garlic cream (it is keeping incredibly well in the fridge), and basil and folded in the chopped cucumber - it was so good.
|Green Fingers Persian cucumbers|
Here's the details of the harvests for the past two weeks:
Royal Burgundy beans - 11.7 oz.
Slenderette beans - 1 lb., 5 oz.
Beet Greens - 14.2 oz.
Spadona chicory - 1 lb., 2.5 oz.
Green Fingers cucumbers - 2 lb., 9.3 oz.
Tasty Treat cucumbers - 2.2 oz.
Helios radishes - 4 oz.
Petite Dejeuner radishes - 4.3 oz.
Pink Punch radishes - 2 oz.
Zebrune shallots - 14.4 oz.
Romanesco zucchini - 2 lb., 5.6 oz.
The total for the two weeks - 10 lb., 11.2 oz.
2015 YTD - 387 lb., 7.7 oz.
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.