I’ve been reading about all the amazing harvests other people manage to pick every week and up until now I have been a little intimidated by them, mine never quite seems as diverse. However, I really want to make the most of the garden over the winter and into the seasons to follow. In order to do this I thought a record of what I’m picking each week might help. So for the first time here is this week’s harvest, not heaps, but well used.
1. The last cucumber, barely surviving this cold snap and as Mr Good said, the skinniest cuke of all time – tasted good though and was long enough that I could stretch it to two salads, one with the wasabi leaves and another with baby silverbeet leaves.
2. Parsley, lots of parsley for just about every meal.
3. Large silverbeet leaves for a creamed silverbeet side.
4. Perhaps the last of the basil, some for a tomato based sauce and the rest for a lovely pesto served simply with pasta and parmesan.
5. Herbs (Thyme, rosemary and more parsley) for a mushroom risotto and mint for the baby silverbeet salad.
I must say it’s all very green, but I guess that’s what this time of year is like in the garden. I do have a couple things ready for picking this coming week that don’t feature tonight, but there will also be more of the same I imagine. I also have some unused space in the garden, so will have to think about a few other things to plant – any suggestions?
If you’re interested in seeing what others are picking head over the Daphne’s Dandelions