Harvest Monday — first lettuce!

Soup featured home grown/produced from the freezer and pantry.  Home canned white beans were joined by some locally produced sweet Italian Sausage from Ruit Farm North, chard, green beans and squash from the freezer, locally grown carrots from the farmer’s market, and home made/ canned chicken stock.

The good news:  it was yummy.  The bad news, I only have one package of chard and one of squash left.  Fortunately, we’re heading into garden season, and I’m already harvesting spinach and lettuce thinnings.  Yesterday’s harvest: 24 oz. of spinach and 12 oz. of lettuce thinnings.  We had a wonderful baby lettuce salad with Maine shrimp, sundried tomatoes, feta cheese and walnuts for dinner.  YUM!

This post is part of Daphne’s Harvest Monday series.  See what other gardeners are harvesting on her blog, Daphne’s Dandelions.

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6 Responses to “Harvest Monday — first lettuce!”

  1. villager Says:

    I know what it’s like when the freezer starts getting bare. We’re out of tomato sauce, and running low on green beans. It won’t be long though before the new crops are here.

    Your spinach and lettuce look great! And that salad makes me hungry just thinking about it.

  2. Sara Says:

    We just had our first salad last week too, and soup/salad is on our menu tonight as well!

    I’ve been doing my freezer inventory too, and I think running out of squash about now is a good thing, ha. I have too much! I thawed a couple of old packages of shredded squash to my hens and they at least appreciated it :)

  3. Daphne Says:

    That salad sounds so delicious. We had Maine shrimp last week too, but it was shrimp cocktail. I only have one bag left in my freezer. I’ll miss them when they are gone.

    I was eating garden soup too and used some squash for a squash casserole. I still have so much squash left. I have to get on it and eat it up.

  4. Angela Moll Says:

    That’s a well stocked freezer! And home canned white beans with locally made sausage, I’m getting hungry and it’s still a long ways until dinner time.

    A quick question, do you start with dry beans for canning? Do you find it is helpful to make a big batch of beans and can them, instead of making a small amount from scratch every time you need beans? It looks to me that this is a solution that will get me to eat beans more often.

    • Ali Says:

      Hi Angela,

      I start with dry beans — not my own, I just don’t have that much space! I process a canner full at a time. We love beans, so it has been great for us. I’ve canned black, cannelini, and navy beans, and chickpeas. I absolutely love having them available to me when I want them. We use them all the time — I will often make black bean tacos for lunch on the weekend, or a quick batch of soup or a hearty salad. I use the process outlined here: http://www.uga.edu/nchfp/how/can_04/beans_peas_shelled.html

  5. Dan Says:

    Your salad sounds excellent!

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