Thank goodness I've got some colorful chard to harvest otherwise all the harvests would be a monotonous green.
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| Parade "scallion", Apollo broccoli, Flamingo chard and Golden chard |
I used the scallion and chard to make a version of Eggs in a Nest. I sliced the chard stems and sauteed them with pancetta, the sliced up scallion, chopped garlic, and sweet pepper flakes; then chopped the greens and wilted them into the mix; and finally made some gaps in the mixture to make four "nests", dropped a pat of butter in each nest and cracked an egg into each, covered the pan and cooked it all slowly until the egg whites were set but the yolks still runny. That was dinner last night. I love eggs for dinner.
More of the usual green...
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| Parsley, Dorato di Asti celery, Tronchuda Beira cabbage |
The Tronchuda Beira went into a pot of soup and this time I sliced the stems and added them to the pot as well. The soup also featured the celery and parsley shown above, along with carrots, onion, garlic, dried sweet peppers, and home-canned tomatoes, and also some chopped ham, lentils, and the last of the frozen broth from the Thanksgiving turkey. Perfect on a cold winter night!
with a touch of purple...
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| Purple Peacock broccoli and Apollo broccoli |
The broccoli is coming in slowly and I've just finally accumulated enough shoots yesterday to be able to serve the two of us tonight.
and more green...
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| Dorato di Asti celery |
The stalks from this harvest of celery were filled with salted toasted almond butter and sprinkled with some medium hot Aji Angelo pepper flakes for an appetizer for two. Yum.
The weather graph is really looking spiky lately. We had a break from the rain and I was on the verge of watering all my potted plants and then on Saturday night it rained off and on all night long. Not unusual for this time of year.
Here's the harvests for the first week of 2013 (I'm having a hard time writing or typing that 3):
Apollo broccoli - 7.2 oz.
Purple Peacock broccoli - .3 oz.
Dorato di Asti celery - 12.3 oz.
Flamingo chard - 12.9 oz.
Golden chard - 8.9 oz.
Tronchuda Beira cabbage - 11.8 oz.
Parade "scallion" - 13.2 oz.
The total harvests for the first week of the year 4 lb., 2.6 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.
I love eggs for dinner too. Well I love eggs anytime. And yours sound delicious.
ReplyDeletebeautiful winter harvest! I wish I had as much. Don't worry, I think a lot of us don't do a lot of blogging during the dreary winter months. I know I haven't. I have taken a picture or two thinking I would post on Harvest Monday and keep forgetting and getting too busy. All I have to show is spinach though. I am envious of your winter harvest.
ReplyDeleteThe eggs in a nest sounds heavenly. I may have to give that a whirl this week for one of our evening meals. The chard is a beautiful color. I prefer the colored varieties as they are not only pretty in the garden, but I think they are a bit milder in flavor.
ReplyDeleteMy blogging has gotten rather sparse in the past few months too but I am working on putting a little shot of enthusiasm back into it with the hope that once things get going in the garden and I have more subject matter available to talk about - that things will take off on their own accord.
Great harvest! That chard is stunning. I just planted my own from seed for the first time. Here's hoping it's edible if/when it comes up :)
ReplyDeleteBeautiful looking greens. I'm envious since everything is frozen solid here. I have added Flamingo chard to my 2013 list to plant with the Orange Fantasia chard I grew this year.
ReplyDeleteBeautiful chards and greens.
ReplyDeleteI'm in a blogging rut as well, sadly I don't have a winter garden this year, and won't have anything to show for a while.