|Three Heart Butterhead Lettuce|
|Red Iceberg Lettuce|
|Pink Punch, Malaga, and Helios Radishes|
|Onion thinnings, Malaga, Pink Punch, and Helios Radishes|
|Dorato d'Asti Celery|
|Gustus Brussels Sprouts|
Earlier in the week I made a soup that featured Purgatory beans from my stash of dried beans, plus frozen fava and green beans, and frozen sauteed onions. I've still got butternut and delicata squash left that should be eaten soon, so I made a sauce (like a pasta sauce) with ground veal, dried porcini mushrooms, frozen sauteed onions, canned tomatoes, celery, carrot, and other seasonings and served the sauce atop the roasted halves of squash with a sprinkle of grated Parmigiano.
Here's the harvest totals for the week:
Gustus Brussels sprouts - 1 lb., 7.4 oz.
Dorato d'Asti celery - 10.4 oz.
Red Iceberg lettuce - 12.3 oz.
Three Heart butterhead lettuce - 9.9 oz.
Spring onions (scallions) - 5 oz.
Helios radishes - 4.5 oz. (radishes weighed w/o greens)
Malaga radishes - 6.9 oz.
Pink Punch radishes - 5.1 oz.
Total for the week - 4 lb., 13.5 oz. (2.2 kg.)
2016 YTD - 57 lb., .5 oz. (25.9 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.