Monday, January 28, 2013

Harvest Monday January 28, 2013

So just before it got super cold last week I collected a couple of my Tatsoi plants. I only have a few more small ones now, so I hope they continue to grow.  These were under my hoop house. Also I made a dish similar to what I found on the Diary of a Tomato and Aglio, Olio, e Pepperoncino blogs (in my favorite blogs list) with my Puntarelle style chicory and beans.  I have not been very successful in forcing these and there really isn't much information on line for how to do it.  I actually found a website called You Grow Girl where she grew some with points and I have e-mailed her.  Hopefully she will get back to me.  So, I decided to cut some back (both inside and outside of the hoop house) and see if they come back closer to spring with the "pods" or "points".  I may try again to force some like the Treviso that I have been very successful with this year as well as last.  It seemed to work at first and I got some growth but there seemed to be some rotting at the root bulb happening.  So I made the chicory with beans that were pureed and drizzled with EVOO and sprinkled with pepper.  The chicory I did a bit differently.  I let them wilt in their water from cleaning and then saut├ęd in oil, pepper flakes and garlic.  I would have used my borlotti beans, but wanted to save them.  I didn't have Fava so I substituted with Navy beans which isn't really a similar substitute, but it ended up being really good.  I boiled the beans with one potato and then pureed the potato with the beans as well.  I would really love to try it with the Fava and can't wait to get some :)  It was a touch bitter, but I loved it.  With chicories you just have to like a touch of bitter.

Chicory and beans (with some Belgian Endive, Malba Crackers, and some Creamy Toscano Cheese soaked in Syrah from Trader Joe's ( the Balsamic one from Whole foods is also yummy and similar)

Close up


  1. I'm another fan of the "touch of bitter". I love endives and chicories - and beans too, come to think of it!

  2. Touch of bitter is just right for some greens. I agree. That plate looks very tasty.

  3. I am not a huge bitter taste fan so I don't grow alot of mustard family greens. Those I do are generally the more milder ones. I do like tatsoi a lot though and wish my fall planted crop had done better than it did this year. My hens keep wanting to get into that bed (they like it too) so the pickings have been mighty slim of that particular item this year. I think I will do a spring planted patch to make up for it!