The favas had to be picked before they grew to be too big and starchy. This is one of the few vegetables that I intentionally grow more than I need for fresh consumption. Blanched and peeled favas freeze incredibly well and keep for a long time when they are vacuum packed so I like to grow lots of them to last through the year.
|Extra Precoce Violetto favas|
|Robin Hood favas|
That big basketful of EPV favas was reduced to 7 individual half-pound bags of peeled beans here shown ready for the freezer. I pack them into the bags and freeze them before vacuum sealing the bags. Freezing before sealing keeps the machine from sucking the moisture out of the bags which would create a big mess.
|Bianco di Maggio cippollini onion|
The cippollini onions don't seem to be inclined to produce the little flat onions that I was expecting so I didn't feel bad about pulling one of them that was splitting into 2 stalks when I wanted some fresh green onions for another batch of Green Quinoa Pilaf (this time made with chard instead of spinach).
I am afraid that the Joker crisphead is inclined to bolt rather than produce some full heads so I harvested another one. And the same goes for the Red Butter Romaine.
|Red Butter Romaine|
Everything grows so quickly at this time of year, I really need to try to grow fewer heads of lettuce at a time but at more frequent intervals.
|Dried corn, lime treated corn, and cooked posole (hominy)|
I made another batch of posole from some of the Mandan Parching Lavender corn that I grew last year. I'm getting more comfortable with the process and actually finding it to be rather easy now. I wrote a post about the process last September that I think made it seem like a rather daunting task, and it was difficult to sift through the various methods that I found and settle on the process that worked for me. Really, it's not much more difficult than cooking dried beans, requiring just a few more steps and more patience. First an initial gentle cooking with some lime (calcium hydroxide), an overnight soak in the lime solution, a thorough rinse, and then a long gentle simmer. The posole was served with a beef stew that I slow cooked in a red sauce made from dried New Mexico type chiles that I grew a couple of years ago and that green quinoa pilaf.
Here's the details of the harvests for the past week:
Extra Precoce Violetto fava beans - 17 lb., 11.5 oz.
Robin Hood fava beans - 2 lb., .9 oz.
Joker crisphead lettuce - 1 lb., 8.1 oz.
Red Butter Romaine lettuce - 15.4 oz.
Bianco di Maggio cippollini onion - 11.1 oz.
Total harvests for the week - 22 lb., 15 oz.
2016 YTD - 178 lb., 12 oz.
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.