This week’s harvest is a little more varied. The snow peas are producing large amounts of pods. This pile weighed in at a pound and a half. And I am starting to get some side shoots from the broccoli.
Most of the salad bed is bolting and turning bitter. I cut a large bag of leaf lettuce to use in wilted lettuce salad, made with a hot bacon dressing.
I also cut a large amount of the lettuce for salads during the week, but this is probably the last of it until fall.
These are Tokyo Cross turnips, along with a few radishes. The roots were beautiful and free of cabbage root maggots. I don’t need the extra protein in my diet..The turnips are wonderful, sliced up and braised with a little butter. They were mild and sweet, but the greens need to be stripped off the stems which were too fibrous.
Another picking of snow peas yielded another pound of peas. We will have plenty of snow peas for the Fourth of July. Instead of the traditional New England dinner of poached salmon with egg sauce and peas, I do a variation which is a concession to my Midwestern instinct to barbeque on the Fourth. I slow smoke the salmon (a whole one if I can find it) using apple or alder wood. We serve it with a creamy lemon risotto and this year, with a large serving of steamed snow peas. The best part is the leftovers. Cold smoked salmon for breakfast for a week, with the left over crumbs going into scrambled eggs.
Finally, the mustard and the chard continue to grow prolifically and fortunately, the mustard does not look like it wants to bolt yet. And flea beetle damage is still minimal although the pests are back with the warmer weather.
That’s what came from my garden last week. To see what others have harvested, head over to Daphne’s Dandelions for Harvest Monday around the world.