Here's the Sunday morning harvest from our gardens. I've been trying to convince Bear that all the money I spend up front on the garden gets paid back to us in food to eat,
so I asked him to come look at what I brought in.
Just to make it fun, I asked him if he could identify everything I picked.
orange nasturtium flowers, nasturtium leaves, green onions, and lettuce (center).
(From the big guy... Doin the seat dance & showin' off now... uh Huh...)
I harvested these annuals for salads. We're growing them in stock tanks:
and said it was "that weed we've been eating a lot lately"
The young leaves are great raw in salads,
or the older leaves are great slightly steamed
and used any way that you would use cooked spinach. We add them to rice dishes.
(Bear here... To be fair... we have been using a lot of LAMB'S QUARTERS lately.)
(Bear here... It still counts as a right answer... so there...)
This is the first year we've harvested it, so I am still learning how and when to do it.
You're supposed to eat the flower buds before they flower,
when they look a lot like broccoli, but I am too late this time.
We can also eat the flowers, so I harvested them.
I think this will make more grow back for another harvest.
Here's what the full Turkish rocket plant looks like (this one is 3 years old):
when you're supposed to harvest them, before the buds flower.
You use it like broccoli, which it obviously resembles, eating it either raw or steamed.
It feels like broccoli in your mouth, but tastes a lot more tangy.
Bear offered his usual comment to his first bite- "Tastes like plant."
(You know who here...WELL... it does taste like plant...)
but he said, "Wait a minute," and put a little leaf in his mouth. Then he knew it was cilantro.
(Yep, it's me... Right answer, a little late... Enough said)
We've been growing lots of rhubarb around the foundation of our bay window
for a couple years now, where it seems really happy,
but this is the first year we've found the time to figure out how we like to eat it.
Today, I'm putting it in a crock pot with some lamb to make a savory stew over noodles.
Last week we stewed it with brown sugar and almond extract
to make a sweet rhubarb sauce side dish.
in our gardens as the years have gone by,
because I surely need his help keeping it going
and learning how to cook the harvest.
I'm thankful we're in this homesteading adventure together!
(Me getting the last word... Hah... I got her to blog. Summertime is Theresa's tome to be outside and do the yard stuff. To kinda quote her "Now is the time to garden and take pictures,
Winter is when I can blog about it." Ain't team work grand... Type at ya later...)