The star performer of late is definitely the Golden Corn Salad. I didn't take a photograph of any of my harvests for the past two weeks, but you can see some on my harvest post for February 18 and I wrote a post yesterday to spotlight the variety (joining Liz's Saturday Spotlight meme). I harvested about 2.25 pounds of it in the past two weeks! I've been eating a lot of salad lately.
I've also harvested a lot of chard lately.
Golden Chard and Flamingo Chard
It has been fun to cook them together. I cut the stems crosswise into about 1/2-inch pieces and cook them for a couple of minutes in a covered saute pan with just a bit of water, let them steam until crisp tender; then add the coarsely chopped leaves and wilt them. One harvest was used in my version of a recipe from Yotam Ottolenghi's book Plenty that features spiced chickpeas and a yogurt topping - delicious and beautiful with the bright yellow and pink chard stems. One thing that I love about the Flamingo chard is that the stems keep that bright pink color and the color doesn't bleed like the red stemmed varieties do. The other harvest was blanched in the same way and then sauteed with a garlic and anchovy soffrito spiked with lemon juice - another yum.
I've also harvested more...
Diamante Celery Root (Celeriac)
Dorato di Asti Celery
Lacinato Kale (bolting already)
Last night I used that harvest, along with bacon and onion to make a sort of hash that I served with very soft boiled eggs and Comte cheese.
So here's the harvests for the past two weeks:
Dorato di Asti celery - 1 lb., 8.1 oz.
Diamante celery root - 10.3 oz. (trimmed)
Flamingo chard - 1 lb., 6.7 oz.
Golden chard - 1 lb., 8.1 oz.
Golden Corn Salad - 2 lb., 3.6 oz.
Lacinato kale - 6.1 oz.
The total harvests for the past two weeks came to - 7 lb., 10.9 oz.
Which brings the total harvests for the year up to - 13 lb., 9.6 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.
Your chard looks awesome. I just love the color varieties that chard has to offer! I have never grown celery before since I don't like it, but I hear I should because it is way better fresh from the garden. Isn't everything? ;)
ReplyDeleteNo doubt!
DeleteI feel your pain for the neglect side of things. My garden is just starting to ramp up now. Poor thing wasn't happy this winter. Now comes the time to buckle down and get busy! Nice harvest.
ReplyDeletemy kale is about to bolt, too. crazy.
ReplyDeleteBeautiful chard. I planted Bright Lights a few weeks ago, so hopefully I can keep them alive long enough to harvest them. :)
ReplyDeleteI too love your beautiful chards, envious too. It will be a while before anything goes into the ground around here.
ReplyDeleteThe chard looks great. I like your Flamingo chard and now have seed that is planned to go into a square next to the Orange Fantasia chard. A third square is allocated to another chard, maybe Bright Lights? Will be a while before I start harvesting anything. Oh well, at least it is too cold here for rats in the garden. They freeze their woofies off and head southwest.
ReplyDeleteLOL I wish the rats around here would freeze their woofies off! Orange Fantasia chard - sounds intriguing...
DeleteBeautiful chard... I love the Bright Lights mix because the chard seems a little milder flavored AND you get the benefits of all that color too. I am envious of the corn salad. My hens got into my bed of fall planted corn salad and there is very little left to try and harvest from.
ReplyDeleteBad girls! I hope their eggs are extra tasty for it. I think the Flamingo chard is mild also, unlike the red stuff.
DeleteThose look like my winter harvest baskets. I'm impressed by your celeriac. I'm attempting it this year and so far only one of my 5 plants is developing a decent root. I guess it has got quite a bit of growing time left though.
ReplyDeleteI can't wait until my garden defrosts and the kale starts to grow again. I'm really missing fresh veggies.
ReplyDeleteI especially love the golden light, a tonic for the grey, overcast day we're having here in Maine!
ReplyDeleteAh...celery! I have yet to grow it and am always amazed to see it coming happily out of others gardens!
ReplyDeleteThanks for explaining how you cook your chard stems. Do they maintain their color?
ReplyDeleteThe golden and flamingo chards retain their color when they are briefly cooked. I recently used them in a dish that was baked for an hour and they lost all their color, but they were still delicious.
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