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applestar
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Re: what are you still eating from your garden?

DigitS I'm not sure about the pumpkins. When they are not very well flavored, I use them shredded -- typically also with ripe/overripe banana added -- for baked goods like breads, muffins, and pancakes.

I harvested more pea shoots -- tender shoots with blossoms and tiny pea pods as well as older tough stems with really healthy leaves (which I don't usually see in the spring-grown peas because by the time they are this mature and vigorous, it's getting too hot and I hesitate to take their foliage and/or because I want them to concentrate to maturing the peas) which I stripped off to use. They were REALLY satisfying as dark greens sautéed in EVOO with parsley, celery, daikon leaves and whole Egyptian onions (greens and white base), then drizzled with ham drippings. (I think I would have added mushrooms if I had any.) ...even DH liked it. I had my second helping mixed into cooked brown rice.
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digitS'
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Re: what are you still eating from your garden?

There's an idea, add a flavorful, ripe fruit. Thanks, Applestar!

Isn't it kind of funny about the pea tendrils?

They taste just like peas! All you have to do is avoid the stringiness (is that a word?). The tender part of the pea vine, pod ~ flower ~ leaf, is very nice. Not only will I eat them late, when there's little chance of their continued growth, I will harvest a few handfuls very early in the spring. I don't think it does much damage to the vines.

Steve
We are each other's harvest; we are each other's business; we are each other's magnitude and bond. ~ Gwendolyn Brooks

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applestar
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Re: what are you still eating from your garden?

My little garage garden of container greens is growing well with beautiful, firm and glossy leaves, but they are still small. I was able to harvest leaves from lettuce, arugula and ruby Swiss chard but only enough for a single small side salad serving -- but I wanted a full sized lunch salad.

So I went outside with a pair of scissors to see what I could find -- enough still good looking new leaves from lettuce out in the open and full size healthy leaves from arugula and ruby Swiss chard under a floating cover tunnel, and a nice sized icicle radish. :D

Combined with the garage garden greens, they made a large dinner plate mounded salad. Added slices of still crispy myoga (Japanese ginger flower bud) that had been wrapped in a paper towel and stored in a zip lock, match stick sliced daikon that was harvested before the last freeze, and some diced leftover baked ham. Salty aged plum vinegar, dried summer harvested herbs -- oregano and rosemary, plus store bought EVOO and apple cider vinegar with a dribble of dark roasted sesame oil, Himalayan sea salt, freshly ground mixed peppercorns... I added brown rice cooked with popcorn and a handful of pecans for a full one dish meal. Yum!

Also we had baked (store bought) potatoes for afternoon snack. I'm avoiding sour cream so I went out again and got myself a handful of freshly clipped onion greens.
Learning never ends because we can share what we've learned. And in sharing our collective experiences, we gain deeper understanding of what we learned.

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rainbowgardener
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Re: what are you still eating from your garden?

I am still eating swiss chard and green onions and herbs from my garden, plus the last few picked green and ripened indoors tomatoes. Swiss chard is a bit toughened up after all the freezes, but cooks well.

Otherwise it is all frozen/ canned/ dried and I save that stuff for further in to winter, when I really miss the garden stuff more.
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imafan26
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Re: what are you still eating from your garden?

Today I harvested some of my beets, tatsoi, Satsuma mandarin, chayote, and calamondin.

I think I will make harvard beets. It is my best beet recipe. Mandarin juice. And I am thinking of a stir fry with tofu or noodles, tatsoi, shitake, and maybe some hon tsai tai and I do have my first broccoli head so I might throw that in too. I have no idea what this is going to taste like, but it will really be chop suey.
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digitS'
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Re: what are you still eating from your garden?

Oh, it's gonna be great, Imafan! Easy on the shiitake.

We had Southern Curled & Twisted-stem Mustard yesterday. That must all be at an end; it is supposed to be 15°f by morning.

Harvested half the bok choy transplants out of the unheated greenhouse. Covered the tiny plants in there.

Steve
We are each other's harvest; we are each other's business; we are each other's magnitude and bond. ~ Gwendolyn Brooks

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