I have very little in the way of harvests to report again. Highspot of the week was this little batch of Rocket (Aragula):
It wasn't a lot, but it was just enough to make a topping for a home-made pizza (which also had tomatoes macerated in balsamic vinegar, and shaved Parmesan cheese).
There is lots of Lettuce available now, so we have had that a couple of times. On one occasion Jane made a really superb salad-dressing for it, using St.Agur soft blue cheese. She made plenty of it so there was enough to spoon some of it over the Ribeye steaks that the salad was accompanying.
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| "Can-Can" (L) and "Marvel of Four Seasons" (R) |
We had one more batch of Asparagus this week.
The experiment with storing the cut Asparagus in the herb-keeper worked well, by the way. It kept the spears nice and fresh, and it was easy to keep adding a spear or two whenever they became ready. Our last batch was 12 spears, which is plenty for a 2-person serving.
So what was the recipe for the blue cheese dressing? I really need to expand my repertoire of dressings.
ReplyDeleteA nice harvest. It won't be long before the gluts start arriving.
ReplyDeleteI love how your beautiful your salad grows. My never gets this pretty (maybe because I keep pulling outter leaves off). Nice arugula too! We're still waiting one more week to pick ours.
ReplyDeleteYou have more than us, the slugs had the lettuce
ReplyDeleteBlogger didn't like my last attempt to leave a comment, so I'll try again. The St. Agur dressing sounds wonderful, that is one of my favorite blue cheeses, do please share the recipe. I imagine it might be tasty on the asparagus too.
ReplyDeleteYour lettuce is beautiful and the dressing sounds yummy. Hope you will share the recipe.
ReplyDeleteIts great to have salad and not have to buy it in the shops. I've a few lettuces that have grown from somewhere (they just just appeared, maybe they over wintered as tiny plants and suddenly grew). Regardless they are good eating.
ReplyDeleteCelebrate and appreciate the little harvests because they are a glimpse of what is to come.
ReplyDeleteYour greens look delicious. I'd love to know that dressing recipe.
ReplyDeleteMacerating tomatoes in balsamic vinegar sounds wonderful & I don't like fresh tomatoes. It wont be long before you are harvesting at full pelt.
ReplyDeleteYour homemade pizza sounds wonderful. I have never had it with arugula on it. I grew arugula here one year and it did well and Phil really liked it.
ReplyDeleteLots of you have asked for the recipe for the blue cheese dressing. It is not Jane's recipe, so copyright restrictions mean I cannot reproduce it here, but I can tell you that it came from the Williams Sonoma book called simply "Salads". Google will probably help you to find the details! :)
ReplyDeleteIt's part of the Cobb Salad recipe in the book, and is basically a vinaigrette but with double the normal amount of vinegar, then as much Roquefort, St Agur or any other blue cheese crumbled into it with a dash of Worcester sauce and beaten until most of the cheese blends in.
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