Monday 7 October 2013

Harvest Monday - 7 Oct '13

Yay, it's spring - it must be spring, I have picked my first strawberries.


The close up is trying to disguise the fact that I have only picked a handful, but they were delicious.


The radishes are also coming in and are a routine addition to our lunches now.


The fennel glut is now tapering off  as is the broccoli from my second planting. 


I really still have more  celery than I know what to do with - I can only drink so much celery juice and it's not really soup weather any more. A trickle of snow peas  comes in from time to time from the few plants that the chooks didn't get.


Last but certainly not least, I have been the grateful beneficiary of other people's glut of lemons and grapefruit. One of our neighbours has a garden of established fruit trees of all sorts and they kindly shared their bounty with us. Thank you!



I'm contributing this post to Daphne's Harvest Monday. Take a look at hers to see produce from around the world.

9 comments:

  1. I wish my celery was so bountiful - we are desperate for some rain! All your pickings look great, actually.

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    1. Thanks Ms L. We have had good rain recently but it is starting to dry out now... I hope we get more soon. I am so pleased with my new patch.

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  2. Wow! Ripe strawberries already!! Do you do anything special to speed along the ripening, or did they do this all on their own? On the celery issue, braised celery in chicken stock is fab, as is celery risotto. Sounds strange but I served it to a doubtful friend a few weeks back and have converted them. Is there anything better than a big, overflowing basket of lemons? No, I don't believe so.

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    1. Celery risotto! I think you may have another convert Bek :)

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    2. No, did nothing special, just loads of manure, maybe that's it? And I'm thinking celery risotto is on the menu when the cold snap comes thru.

      And lemons are one of my favourite things, I use them every day. How wonderful it is to have lemons from friends.

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  3. I chop my excess celery finely, lay it on a tray in the freezer, stirring it every now and then so it doesn't stick in a big glob, and then decant it into small containers for the freezer. I then use it as needed in a spag bol sauce or soup or stew or whatever. I don't bother blanching first. I've also dehydrated some for future use.

    Those strawberries look brilliant! I've given up on growing them as the birds and snails usually beat me to them. I've got a few plants that have self-seeded around the place - not sure if they will come to anything, though.

    Radishes, radishes, MUST plant radishes! I keep forgetting.

    Oh, and another use for celery - use them as a trivet (along with carrot and onion) when cooking a roast lamb (or anything, I suppose). It gives the gravy an extra dimension while keeping the meat clear of the bottom of the roasting pan. But you probably know that. :)

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    Replies
    1. Chopping and freezing is a great idea as is the trivet!

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  4. Oh yum - strawberries! As for celery - lots and lots of waldorf salad? Although its not really apple season is it?

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    1. I think I will do your trick of making lots of hummus.

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