Harvests are slowing down as the winter veggies finish up and the spring ones are still growing up. I got a nice harvest of chard from a couple of the plants that I got into the garden very late last fall. The little plants sat there through the winter just barely growing, but now that the days are longer and we've had a bit of warm weather (off and on), the plants have put out some good sized leaves. I used this harvest to make a gratin using the stems and the leaves along with some of the green onions that I've been thinning out of the bulbing onion planting.
|Italian Silver Rib Chard|
|Tropea Rossa Tonda|
|Ramata di Milano|
Both harvests were used together in a stir-fry along with asparagus and spring onions, all seasoned with an oyster sauce based sauce and toasted sesame seeds.
One of the salad greens that I had going for winter salads, Romanesca da Taglio Endive, had a major growth spurt so I harvested most of them and used wilted them in a saute instead of salads.
|Romanesca di Taglio Endive|
That was it for the week. I did harvest a couple of wonky heads of Red Iceberg lettuce, half of which I had to discard, and then I forgot to weigh what remained. We enjoyed a number of salads featuring the lettuces that I harvested the week before, those heads are keeping quite well in the fridge.
Here's the details of the harvests for the past week:
Italian Silver Rib chard - 1 lb., 14.6 oz.
Romanesca da Taglio endive - 13.8 oz.
Spring onions - 2 lb., 2.3 oz.
Pea shoots - 11.1 oz.
Total harvests for the week - 5 lb., 9.8 oz. (2.5 kg.)
2016 YTD - 78 lb., 2.9 oz. (35.5 kg.)
Harvest Monday is hosted by Dave on his blog Our Happy Acres, head on over there to see what other garden bloggers have been harvesting lately.