The harvest was smaller this week. My garden is pretty productive right now, but somehow I didn’t need to harvest much. We started the week eating left overs and later on I did some freezer harvesting–tomatoes, some peppers–both of which mean that fewer freshly picked vegetables are needed.
Saturday I picked this bowl of thin stemmed pac choi, I don’t know the exact variety. I was initially disappointed when I realized that it doesn’t have the wide succulent stems that I love in bok choy. It turned out to be quite delicious stir-fried with a good amount of garlic, ginger, soy sauce and a bit of white vermouth. Now I am glad I planted it, and I still have enough for a few more dinners.
These are the last of the blood oranges. I have been harvesting oranges since late January, which is pretty good considering the trees are very young. I expect the harvest to increase every year until they reach maturity. In about a month I will be planting one or two Valencia orange trees, hoping that some day we will be able to eat oranges from the orchard year round.
The scallions are sweet and pungent cipollini onion thinnings. They are coming very handy in the kitchen right now, since I finished last summer’s onion harvest a while back and I keep forgetting to buy onions when I’m in town.
I’ve also been picking lots of lettuce, some carrots, fava beans and kale. Actually, I guess the harvest hasn’t been so small after all. In any case we’ve been eating home grown veggies every day of the week, and, I have to admit, it is nice to be able to pull some tomatoes or peppers from the freezer to add to all the greens we harvest in the spring.
For more delicious pictures and stories of harvests, head on over to Daphne’s Dandelions, host of Harvest Monday, and take a look at what other gardeners have been up to this week.