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Harvest and Cooking Recap - Week Ending December 4, 2011
| Posted on December 4, 2011 at 10:45 PM |
Each Monday, Daphne’s Dandelions hosts “Harvest Monday” where everyone submits links to their blog posts summarizing their harvest for the week. Robin from The Gardener of Eden is similarly hosting “Thursday’s Kitchen Cupboard” each week to highlight how we use our harvests by either preserving or cooking with them. It’s fun to see what people are producing from gardens from so many different regions, and how they are using it. Check them out and join in too!
Here is a recap of our dinner menus this week and the garden harvests (both fresh and preserved summer bounty) that were worked into them. If you don’t see a day listed, it means we either ate leftovers that night or ate out. Produce noted in bold are items that came from our garden.
Tuesday’s dinner was soft tacos made using mache (harvested fresh the previous Sunday) in place of lettuce and chunky salsa (home canned).
Wednesday’s dinner menu was pan seared sirloin steaks topped with sautéed red bell pepper chunks (frozen) and a drizzle of a reduction sauce of pan juices and white wine, accompanied by homemade macaroni and cheese, and cooked broccoli (frozen) dressed simply with a little butter and salt.
Thursday’s dinner menu was ground beef stroganoff with lots of sliced mushrooms and leeks (prior fresh harvest that has been in my crisper), cooked/drained wide egg noodles, and steamed whole green beans (frozen) dressed tossed with a little butter and a sprinkle of salt.
On Saturday, I noticed there were still some ripe raspberries and blueberries available so I harvested them. They have been through a freeze so they were not as tasty as earlier harvests but good none-the-less. Most of the berries were just eaten fresh for snacks, but some of the raspberries were used for Sunday dinner. I also cut some spinach to use for the meal preparation.
Saturday’s evening meal was homemade Swedish meatballs served with cooked/drained wide egg noodles, and spinach (fresh harvest) salad topped with raspberries (fresh harvest) and some goat cheese crumbles.
On Sunday, I pulled a few parsnips.
These were used as part of the Sunday night dinner – baked chicken breasts in a honey/Dijon mustard sauce, baked potatoes (storage), and parsnip (fresh harvest) dices cooked with peas (frozen) tossed with butter and a sprinkle of salt.
Harvest totals for the week of November 27th through December 4th (rounded to the nearest ¼ pound).
- Berries 0.25 lbs
- Parsnips 0.50 lbs
- Spinach 0.25 lbs
Total For Week 1.00 lbs
Total Year to Date 365.50 lbs
Eggs collected this week – 13
Laura
kitsapfreedomgardener
Categories: Harvesting, Recipes / Cooking
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19 Comments
(Super super jealous of anyone eating homegrown berries!)
Lynn
I can't believe that you have berries and they lasted for a picture!!
Barbie - A few weeks is not long to wait! My fall crop of spinach is largely depleted at this point but the small patch has given me good production on a regular basis since early September.
mac - The berries were definitely a bit of a surprise treat. I honestly thought the late raspberries would not ripen and just drop from the canes after the first cold spell really hit, but to my surprise they hung in there! Same with the last of the blueberries.
My Urban Gardens - We definitely manage to eat well, especially in the winter when there is more time indoors which translates into a little more willingness to make recipes that require a little more effort.
Robin - CAPTCHA can be a real bear at times but the alternative is to have a major amount of spamming to deal with. Sorry you had to keep trying. If you don't like the looks of a CAPTCH phrase you can select the button on the right side for a refresh of the phrase until you get one that looks reasonable to read and interpret.
Norma Chang - Thanks!
Mary Hysong - I get hungry reading the harvest and cooking posts too! LOL!
leduesorelle - Parsnips can be fussy germinators. The seed loses viability really quickly so fresh seed is a must and the seed is actually quite small so don't plant it too deep or in soil that is not soft and well worked ahead of time. Once they are up and growing they are actually very hardy. Carrots are similarly a little hard to get started at first, but once growing well are rather sturdy characters in the garden.
stefaneener - Eating the 100 foot diet as much as possible gives me great happiness. I love it when we have breakfast made from our hen eggs, and homemade hash browns from our potatoes with fresh berries to dress the plate (picked early in the morning from the garden before prepping the meal). Nothing like it to have 100% of the items on your plate be from your garden - only imported item is the sprinkle of salt and the bit of oil used to cook things in.
Diana - They were indeed nice but definitely the last of them for this season.
Michelle - You are indeed fortunate to have such a mild winter growing climate. Our winters are not too wicked but we get mostly grey dark days and it is wet and cool - so our winter crops are only the most cool weather items and they are largely dormant - holding for harvest as opposed to really growing. The preserved summer bounty provides the larger proportion of our vegetables during December through February but supplemented with fresh fare from the winter crops. The proportions start changing in March and Aoril and by May we are back into fresh harvests pretty much exclusively.
Ottawa Gardener - Thanks, I feel that way too. The more we can incorporate from the garden or hens into our cooking - the more satisfied I feel.
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What's Available For Harvest?
The following items are currently available for harvest in our Modern Victory Garden:
(Last Update - May 4, 2012)
- Chives
- Green Onions
- Kale
- Lettuces
- Spinach
- Tatsoi
- Rhubarb
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