Garden harvests have picked up this week as spring progresses. It's wonderful to have more veggie variety. I dug up the last of the overwintering carrots (5 lbs 10 oz) to make room for more summer crops. Winter carrots are by far the sweetest and most delicious of the carrots! I've been eating large quantities of carrot sticks with pumpkin hummus from my autumn harvest.
I've also been harvesting loads of lettuce (9.8 oz). This was the last of the overwintering All Star mix. They have begun to bolt and were standing in the way of pepper planting. My spring lettuce is also ready for harvest, so I've been eating lots of salads. My latest favorite dressing recipe is this Asian Ginger Dressing one. I like that it uses rice vinegar, which I find much milder than other vinegars.
I also harvested the rest of the overwintering Swiss chard (2 lbs 6.6 oz). I've been cooking it with eggs for breakfast and yesterday I made a pumpkin, chard, parmesan and quinoa dish.
I harvested my spring planted Cherry Belle radishes. They also went into my salads and were eaten with hummus. I took a vegetable tray to a coworker's retirement party last week and the carrots, radishes and pumpkin hummus made a public debut. There was another veggie tray, so the party game became taste testing my carrots versus the store bought ones. Mine won, but it may have been biased, since it was not a double blind study!
The show stopper this week is my first strawberry! I planted them last year, so this is the first strawberry I've harvested since we've lived here, which has been three and a half years. Needless to say it was a special strawberry and got its portrait taken before being carefully cut in half and savored. I went on to harvest 10.5 ounces later on during the week and we devoured them before I could take a picture.
That's all the harvests coming from my garden this week. To see what others are harvesting, check out Harvest Monday on Our Happy Acres.