Wednesdays are my harvesting days, in addition to grabbing herbs and things for dinners. We’ve found it’s easier to make use what we have in the garden when it’s time to make a meal if it’s picked, washed and ready to use.
Here’s a list of what’s ready this week, with estimated quantities:
Lettuce – mixed leaf red, green, speckled ~2 lbs or more
Escarole, Endive, Raddichio – full heads, gorgeous! ~ 2 lbs or more. Could be grilled!
Red orach – small amount, maybe to add color to salad mix ~1/4 lb.
Kale – Tuscan and/or Dwarf blue, still young could be used fresh or cooked ~1-2 lbs.
Wild arugula – smaller than the regular with a nutty flavor ~1/4 – 1/2 lb.
Cilantro – super fresh and nice ~ 1/2 lb.
Parsley – small amount
Oregano – mild or spicy ~ 1/2 lb.
Sugar pod peas – maybe 1 lb.
Spring onion, ‘Apache Purple’ (thin like a scallion) ~ 1/2 lb.
Rhubarb – 2 lbs.
Alpine strawberries ~ 1/8 lb. For dessert garnish