Monday, May 4, 2015

Harvest Monday, 4 May 2015

Again I had a small harvest of bok choy and mizuna. What would I do without Asian greens in the spring? They just grow so quickly. Though it helped that these were in 4" pots for a while early on to get them big before the ground thawed.

Sometimes I have to eat a very quick lunch. I often keep boiled eggs in the fridge. The squash custard was left over. I just had to toast the bread and steam the greens. Mark has asked in the past what I do with mizuna. Well sometimes I just make it up as a mess of greens. Very plain. It is just like I eat spinach or kale most of the time. Though mizuna has a very nice mustardy flavor. Usually I would have made egg salad with this plate, but I had no mayo made up in the fridge and didn't have time to make it. So I ate it all plain. A little boring perhaps, but fast.

Dinner with bok choy was more interesting with a Persian flair. I made herbed quinoa and shrimp flavored with sumac and lemon. The bok choy was cooked in the same pan as the shrimp and picked up the sauce.

Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.

16 comments:

  1. That bok choy looks fantastic. Asian greens certainly are a boon in the early spring.

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  2. Making a note to start my Asian greens earlier next year. Love your dinner menu.

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  3. I had my first harvest! Yours looks good!

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  4. I like the mizuna cooked up simply too. Sometimes I add mushrooms, but that's about it. I love the way you cooked up the choy,

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  5. So wonderful to see garden pictures in your April report. It must be so heartening after the difficult winter.

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  6. Yum, yum! My greens are still a ways off...it's like watching water boil - the more I hover over them, the lower they seem to grow!

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  7. Quick cooked greens and eggs are a go to easy meal for me also, although I usually just break the eggs into the pan with the greens and cook them together. I finally tried Okonomiyake - it's so good!

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  8. The greens and shrimp look amazing. I'm trialing a couple new Asian greens that are supposed to hold up to our heat. Can't wait to see how they do!

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  9. I've never grown bok choy, but I have mizuna and hope to do so again this year. Thanks for sharing a picture of your Squash custard, as you know I was quite curious.

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  10. Nice greens, I haven't tried sumac with bok choy yet, but sounds interesting, will give it a go someday.

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  11. Mmm, yummy oriental greens. The herby quinoa sounds nice, what herbs did you use? I have quite a lot of them growing but actually hardly ever use them in my cooking, which is just silly!

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    1. I used parsley, cilantro, mint, sumac, and onion powder. Well and salt too.

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    2. Great thanks Daphne, that's a nice flavour combo.

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  12. Your quinoa sumac prawn dish looks wonderful. Do you know I have never cooked mizuna - when it has been grown it usually gets tossed to the chickens. Now you have inspired me. Your greens look delectable :D

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  13. I have just tried sumac for the first time - it is amazing. your Asian greens are so beautiful - they would look as good in a vase on the kitchen counter as any bunch of flowers.

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  14. Oh, that looks so delicious. I admire your gardening experience, it must be great to do what you love to do. Thanks for sharing and inspiring.

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