A few days ago, I had this produce from the garden! yes, yes! 🙂 There were 15 sugar snap peas, a whole lot of fresh strawberries about 30 of them! yum yummy yum! We had the 1st ever beetroot, type: Bolivar, red beet. It weighted without leaves & stalks: 150 gr netto. I also used the stalks & leaves in a recipe, more to come later in the week! 🙂 We also had the 1st 13 fresh peas! ooh yes: delicious! 🙂
Two days later: I had this:
These juicy strawberries all together were: 1,2 kg!!!! Ooh yes, mama! And a part of these yummy strawberries, 670 gr to be exact, went in this lovely redcurrant-strawberry jam! I also used red currants from the garden! You can find the tasty recipe: here! 🙂 And there was also this, 3 full buckets of them:
Since the beginning of April, my purple kohlrabi’s are growing between the rows of red beets.
I needed to cut away some beetroot leaves & stalks to get more sunshine to my kohlrabi’s 🙂
How to use them in your kitchen?
After washing & pad drying, I cut my stalks in smaller pieces & sauté them in a fruity extra virgin olive oil for a bout 5 minutes with some veggies from our garden like fresh green celery pieces, cut up garlic cloves & spring onion rings. I add some hot vegetable stock & reduce it. At the last moment, I add the chopped beetroot leaves & put the lid on. They will wilt. You can prepare them just like spinach! 😉 Season it all with black pepper & some sea salt, but not too much because the veggie stock already has salt in it! 🙂 Yum! The beet leaves are a bit more bitter, what we like & the cut up stalks taste of a mild beetroot flavor! Double yum! 🙂
And there is more harvest:
This was planted or sown by the previous owner back in October! They are small but very delicious, roasted or not! 🙂 I love to peel them & fry them finely cut up in olive oil or roast them in their skin, whole of into unpeeled garlic cloves with some sea salt, black pepper, the same olive oil & some spices, like cumin, spicy smoked paprika, etc! 🙂
And even more snow peas! 🙂 Most of the time, I cook them for 2 minutes or so, rinse them well under cold water to stop the cooking process & to keep the bright green color! Drain well. Then we eat them cold in our mixed salad or warm them up in stir fries! Yummy yum! You can find here, a lovely recipe: Pasta dish straight from the garden!
And more sugar snap peas:
And wait, there is more:
Yummmm! There is also the 10 th head of curly green lettuce, we grow, in our plastic conservatory. Yummy yum! The 2 of us, eat 4 days from the yummy more bitter salad leaves! 😉 Again more garlic, a few sugar peas & 1 smaller green courgette: type: black beauty! 🙂 Just look at that lovely bunch of spring onions! 9 stalks! They smelled amazing & were so bright, fresh & sharp!
And finally, the last harvest: A mix of cut away salad leaves: An Asian one & a normal bitter one, lamb’s lettuce, yellow purslane & fresh chervil ! 🙂
So, I hope enjoyed this lovely harvest post 🙂 See you all later! 🙂
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