Aromatic herbs and vegetables from pot to plate
July 18, 2011
Tomatoes, peppers and cucumbers are ripening in large quantities, aubergines are ready and aromatic herbs are on their top. I harvest them a couple of times a week to avoid waste.
The harvest of a few days ago.
On the left: a gherkin, Bear Claw and Lemon Plum tomatoes.
On the right: a White Wonder tomato and several Black Cherry tomatoes.
This is the yesterday harvest.
Top: cucumbers, sweet peppers, rhubarb.
At the bottom: eggplants and carrots.
On the right: chards and sorrel.
Not in the picture, I also harvested beets, radish, lettuce.
The aromatic herbs harvest: basil lettuce leaf, thai basil, cinnamon basil, chives garlic, thyme, sage, chives, buck's-horn plantain, pennyroyal, dandelion flowers and buds.
Rainbow chards and rhubarb chards, purslane, sorrel, lettuce and dandelion: 70g
Tomatoes, gherkins, bell peppers: 570 Kg
Total: 1170 g (2.5 pounds)
This harvest joins to Harvest Mondays
I served many of these vegetables raw without seasoning: besides the mentioned tomatoes and gherkin, you see a round and yellow Lemon Cucumber and the small peppers Purple Beauty and Sweet Chocolate.
All greens and some herbs became a colourful salad.
Dandelion, chards and purslane salad
70g of mixed vegetables: tender rainbow chards, sorrel, purslane, lettuce, dandelion flowers and buds, buck's-horn plantain
2 small beets
1 tbsp vinegar
2 tbsp olive oil
Two years ago:
Walnuts and dates bread
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