Thursday, June 9, 2011

evening of 06/08/2011 harvest


French breakfast radishes are very pretty and have a nice mild flavor. I was pleased to learn that radish leaves can be used to make this delicious pasta dish. The sugar snap peas are so good raw as a snack or in a salad that they never make it to the stovetop. The wild arugula is an exciting discovery this year. It is more intensely flavored than the more common arugula. This batch is destined to become pesto. The lettuce shown on the bottom right of the picture is called Rougette de Montpellier although it does not look like the red lettuce that was pictured on the seed packet. Even though it bolted with the heat, it still tastes mild and flavorful. The gorgeous red romaine lettuce is called Rouge D'Hiver.

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