Monday, July 1, 2013

Harvest Monday: July 1, 2013

Each Monday, Daphne’s Dandelions hosts “Harvest Monday” where everyone can share links to their harvest for the week. It’s fun to see what everyone is gathering from his or her gardens in different areas.

Harvests are increasing enough to begin preserving for the future. Garlic scapes were ready this week. About half were cut into 1-inch pieces and frozen. These will be perfect to use in stir-fries, soups, and sautés. The rest stored in the fridge for fresh use:

Garlic Scapes

Kale continues to provide an abundant amount of growth. K doesn’t like kale and I was having difficulty keeping up with it, so I sautéed some with a little olive oil and garlic scapes and froze it:

Siberian and Russian Kale

The oregano spread a lot since last year and needed to be trimmed back so as not to crowd some peppers. The leaves were dried and the dehydrator and stored in a jar:

Oregano

I trimmed the sage bush back in early spring. This resulted in a lot of new growth on half the plant. The other half is in full bloom. Some sage leaves were harvested, packed loosely in a zipper bag, and frozen.

Sage

Lettuce and Chard continue to produce providing us with nice fresh salads:

Lettuce

Swiss Chard

Be sure to visit Daphne’s Dandelions to see what others are harvesting this week.

24 comments:

  1. Beautiful greens! I have to remember to keep picking more herbs and dry them too.

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    1. I try to keep some herbs growing on the windowsill over the winter months, but dried herbs are much more convenient.

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  2. Nice harvest! My oregano needs to be cut again too! I have cut it once or twice already! Good thing I have them in pots or they would take over!

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    1. My oregano grows in a separate sectioned part in the garden. It used to be my herb bed, but now contains only oregano and chives. Oregano certainly takes over.

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  3. Those herbs are really beautiful! I am still working on using up my scapes that I harvested quite a while ago. I should have froze them like you chose to do.

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    1. I usually make garlic scape pesto with my scapes, but had some left over last year so thought I'd freeze the scapes then they would be available for whatever I wanted to use them in.

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  4. Oh, thanks for the great idea of freezing the garlic scapes! I've never thought of that. Your greens and herbs look lovely.

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    1. Garlic scapes freeze remarkably well.

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  5. I still have garlic scapes in the fridge. And I found out I left two on the plant. I didn't notice them until they were about 18" above the garlic. I can't believe I missed them for so long. They are too tough now to eat so I've just left them. Your lettuce looks lovely.

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    1. The lettuce is still producing even with our hot temperatures. I think the constant rain is helping it stay cool. I often miss a scape or two.

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  6. I love the garlic scapes. I must try those...seem delicious and gorgeous. My garlic chives seeded into the herb bed, and I have very delicate and tasty sprouts.

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    1. Sometimes the subtle flavor of garlic is perfect. I love that with both garlic scapes and garlic chives. So versatile.

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  7. Freezing the scapes is a great idea. I suppose the texture would be no different than chives that way. Your greens are beautiful.

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    1. Garlic scapes hold up very well to freezing. I have never frozen chives, so can't compare.

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  8. Your greens are gorgeous...I love garlic scapes too. I hadn't thought of cooking and freezing the kale that way, but here in the South Central Illinois area, our winters allow the kale sometimes last throughout til spring. I always dry my sage--is there a reason you freeze it ? (I learn so much on these blogs!! It's awesome!)

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    1. I was going to blanch and freeze the kale, but my favorite way to eat kale is as a sauté with garlic and olive oil. So I made a double batch and froze it. When I heated it up later, it was almost as good as fresh.

      I have dried sage in the past, but found freezing is almost as good as fresh. The flavor of frozen sage is stronger, so you use less. The leaves stay firm after freezing and are easy to chop and add to a recipe.

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  9. Wow, I can smell your herbs through the screen. Everything looks gorgeous!

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  10. The garlic scapes make a pretty arrangement. My garlic rarely produces scapes so I don't get the opportunity to taste them, I imagine they are similar to the young green garlic.

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    1. Yes, garlic scapes have a very mild garlic flavor much like young green garlic.

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  11. My garlic has scapes but I've never actually used them.

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    1. Give them a try. If you like garlic, you will love the mild almost sweet flavor of garlic scapes. They work well in sautés, stir-fry, soups, pesto, and any recipe you would use garlic.

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  12. I've never done anything with my garlic scapes.. I really should try using them. Yours make a pretty centerpiece! All your greens look lovely.. enjoy!

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    1. It is better for your garlic bulbs to trim the scapes so the plant can concentrate of bulb formation instead of seed. The flavor of the scapes is lighter than garlic.

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