Single digit temperature was predicted for Tuesday night, so harvest just about everything (left the very small red and green mustard), not that much to begin with but still a harvest. Must do a better job at labeling this year so I will know the varieties.
After all the holidays eating, I just wanted something simple. Thinly sliced about ½, (leaves, center ribs and stems), and lightly satueed, finished with a squeeze of fresh lemon juice. Was so tender and delicious, even the ribs and stems. Must be the exposure to frost and the cold temperature. The remainder went into a pot of soup with tomatoes (from the freezer), beans and lentils.
Brussels sprouts were not forming so I pulled up and discarded all but one plant, it rewarded me with these sprouts, small but solid. Steamed them with a little broth, was soooo good.
If only I knew we were going to have an extended warm spell.
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