Harvest, Week of July 27

The last of the spring veggies ready this week and it’s time to think about fall and winter crops already. Finally there are some blank spots in the beds to plant seeds. The summer crops are just getting going though.. I noticed the first zucchini and pickles forming on the vines and there are green tomatoes out there. Elsewhere in the neighborhood, however, I’ve seen summer squash far ahead of mine. They seem to love the heat of parking strips!

There have been a lot of firsts in the garden this year: first successful bok choy, first time really having nice heads of lettuce, growing celery, growing grains, getting the peas in at the right time.

Here’s the payoff this week:
Kale ‘Tuscan’ – 1 lb.
Lettuce ‘Butterhead Speckles’ – 4 heads This was my favorite lettuce this year. It is so pretty and the heads formed nicely. The leaves were thick and crunchy with a good amount of waviness but not so much that they were hard to wash.
Lettuce ‘Valentine’– 2 heads
Lettuce ‘Grand Rapids’ – 2 lbs.
Swiss Chard ‘Bright Lights’ – a small bunch
Raddichio ‘Palla Rossa’ – 2 heads
Sugar pod pea – 2 lbs.
Fava bean ‘Windsor’ – 3.75 lbs. shelled!
Broccoli – The main heads are done but the side shoots are tasty
Red onions – 8 medium
Parsley
Basil
Blue and lavender sweet peas – 2 large bunches

Fava 'Windsor'

 

All this fava came from one pack of seeds from Thompson & Morgan’s Kew Urban Garden Collection. They are supposed to be more compact and I suppose 3 feet as opposed to 5 feet does fit that description. After the fava was picked and shelled, we blanched them in boiling water for a minute, ran them under cold water and popped them out of the skin. Then I made a risotto with basil, tomatoes, corn and saffron. Now I think I will freeze the rest. They are kind of fussy to harvest and prepare but they are good and full of protein and iron.

Shelled, blanched fava beans

Since this is more produce than we can eat even now, I shared some with a host mom from the Hahako Network who has a Japanese mother and son coming to stay with her family for a month to take a break from radiation exposure and post-disaster stress. There are 10 mothers coming to Portland so far as part of this great program, coordinated by my friend Camellia. If you’d like to offer support or donations request to join the google group or comment here and I’ll send you contact information.

About Mulysa

I love my work as a landscape designer and artist. When I'm not planning homesteads or working in the studio, you'll find me hiking, photographing, gardening, baking, cooking vegetarian meals with friends, reading and working on sustainability issues...with my baby on my hip in Portland, Oregon.
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