Monday, March 19, 2012

Bolting toward Harvest Monday

Even though the overwintering crowd has started to bolt toward the barn doors, they remain plentiful and tasty.

The Brussels Sprouts are popping open in small explosive blooms, spurring me to pick clean a few of the plants. Nature works, though. I didn't get them all. Some had bolted entirely, some I just missed. These would bloom if left to their own devices, and may still, though it will be from the compost bin.

One cabbage came indoors, the last remains in the field, its seemingly chaotic splatter of long-packed-together leaves reaching in every direction. The chard is putting on new growth, the kale stretches skyward and the rest of the garden residents are trying to remain unseen as they edge toward the doors.

Spring is near, though it is under a cover of frost this morning.

Leeks, sprouts, spinach and chard await the pizza stone.
The sauce is from our canned summer stores.

We still have squash in the larder. This pint is being
dried to satisfy work snack cravings.

(Go see what else is bolting at Daphne's Harvest Monday site).


  1. Is that picture of squash leather? I have never seen anything like it.

    1. Yes, that's what will become squash leather. Super easy, too: 2C pureed squash; 1/3 C honey; 1/2 t Cinnamon; 1/8 t Cloves; 1/4 t Nutmeg. All of that can be adjusted to your tastes. I got it from 'Independence Days', by Sharon Astyk.

    2. Ooh. Awesome. I am going to keep that recipe. Thanks for sharing the recipe.

  2. yummy looking pizza/ I love spring, the fast run towards bolting, the slower growth of new sprouts in the garden...

  3. Squash leather! Never thought of squash this way, thanks for the sharing the recipe.

  4. I thought that was a tostado salad at first and then realized you were prepping pizza! Wow that looks like a yummy stack of fresh garden fare!