For The Love of Harvests
This time of year the harvest basket starts to fill with delicious goodness. No longer is it just greens of various shapes and sizes and a few straggling overwintered leeks. Last week we picked our very first strawberry, just one delicous berry and which we split. Then Friday evening, Mr Chiots harvested a few handfuls. On Monday – an entire bowlful. These are ‘Earlyglow’ strawberries from Nourse Farms that I planted five years ago.
Yesterday morning we had strawberry shortcake for breakfast (here’s my recipe for anyone who wants it). No spongy sweet cake, we’re a lightly sweetened biscuit family, which is crumbled into a bowl, topped with strawberries and smothered in milk.
I also harvested my first garlic scapes yesterday, which we enjoyed sautéed over swiss chard. Can you believe swiss chard has never graced my plate before?
What are you enjoying from your harvest basket this week?
Filed under Edible | Comments (18)
Those strawberries look SO good! I’m planning to harvest some basil to make some pesto for the freezer.
to daisy's comment
So how’d you like the chard? It’s one of my favorite greens! Like spinach but better!
to Melissa's comment
It was great – we sautéed it with some garlic scopes and butter and topped it with a splash of balsamic.
to Susy's comment
I’m still on radishes and greens, but the peas aren’t too far off. Our Earliglow strawberries are close, but I guess since you’re a little south of us, yours come a little earlier… I can’t wait!
to gabe's comment
Oh how I wish I was harvesting right now! We are just now able to enjoy some herbs, but it won’t be long before we have tomatoes. Can’t wait!
to Songbirdtiff's comment
I have both swiss chard and garlic scapes ready for harvest. How did you prepare your swiss chard dish please?
to Gayle's comment
Sauteed with butter and garlic scopes then topped with freshly ground salt/pepper and a splash of balsamic. Quite tasty indeed!
to Susy's comment
Thank you Susy…that is on the menu for tonight!
to Gayle's comment
those strawberries look delicious! I can’t wait formy scapes to be ready – I love the make a salad dressing with them!
to Allison's comment
I noticed I have scapes too, but haven’t harvested any yet. I have had a few cucumbers (boston pickling), radishes, lettuces, peas, onions and a few yellow squash.
I have never had chard before, but have myself convinced I wouldn’t like it :)
to Andrea Duke's comment
Boysenberries, strawberries, various herbs, beets, carrots, and green onions.
to Maybelline's comment
I’m just seeing tiny green strawberries on my plants up in Wisconsin. I am so excited for fresh strawberries, I’m watching them every day! Your bowl of strawberries looks amazing, and your recipe for shortcake sounds delicious!
to Cristy's comment
Here in Austin, Texas, we are harvesting tomatoes, cucumbers, green beans and potatoes. We’ve had great rain, for once. Cantaloupe are thinking about setting and the spaghetti squash is putting on. It’s so great having produce this year instead of seared plants like last spring/summer.
to Joy Giles's comment
So excited to see you have scapes! That means our garden won’t be far behind! And strawberries- mmm! I’m in S.E. Michigan, so we’re a week or two behind N.E. Ohio. Kale, Lettuce, Onions, and spinach!
to Arika's comment
Oh gosh, strawberries! I can’t hardly stand the wait . . . it’ll be several weeks still in Maine! We’ve got rhubarb, but no strawberries yet. Soon, I am hoping!
to Stone Soup's comment
No, I cant believe you’ve never eaten chard before.. That is totally wild considering all the stuff that has crossed your plate.
We’ve had rhubarb & herbs. There are a couple 3 chard plants that are going to seed, so I just left them alone. No scapes here yet.. maybe next week.
to KimH's comment
My favorite things from the garden this week are tender lettuce and green garlic.
to elizabeth's comment
Why have you never eaten chard, did you not think you would like it? I grow chard and like it, but my favorite greens for freezing are kale and beet greens, I eat them all winter long.
to elizabeth's comment