June 12, 2017

Harvest Monday, 6/12/17

Mizuna still going strong without any signs of bolting. Harvested Tuesday, June 6th.
Blooming tatsoi even the thick juicy flowering stem is delicious. Just don't eat the stringy part near the flowers. Harvested Thursday, June 8th.
And more mizuna, there's so much of it and from only 6 plants. Harvested Sunday, June 11th.

There would have been a couple of Sun Gold cherry tomatoes as well, but a bird got the first one which I found on the ground torn open and our little one gobbled up the second cherry tomato before I could get a picture. There's a couple more cherry tomatoes ripening this week, but it's probably time to get a couple fake owls and snakes to keep the critters away. Plus I've seen squirrels running around lately along our fence.

The greens have all been stir fried this week. The first harvest of mizuna was stir fried with sliced ham, onion, fish sauce, sugar, and pepper. The tatsoi was cooked the same way. And then the second harvest of mizuna was stir fried with just soy sauce, brown sugar, and pepper and served as an accompaniment to spicy chicken with rice. I'll probably cook the next batch with ham, ginger, garlic and soy sauce.

Harvested:
1.868 lbs. mizuna
0.922 pounds of tatsoi

Total harvested: 2.79 pounds

Please join as at Harvest Monday, hosted by Dave at Our Happy Acres.

16 comments:

Margaret said...

Yum, yum! My mizuna and choi is still tiny, although I did harvest a few mizuna leaves for a salad this past weekend. No matter how many times I've grown them, I'm always amazed by how much you can harvest when it comes to leafy greens.

Phuong said...

Hi Margaret,
It's amazing how greens even outgrow the weeds. And I'm sure everything in your garden will really start growing now that it's warmed up. We've been enjoying a very long mild spring as well, but summer is here now with temps in the 90's (32 degree Celsius).

michelle hamer said...

Mizuna, actually every mustard green that I've grown, I amazingly prolific. I alway grow too much because I forget how quickly they grow. Squirrels, oh no, they can be so destructive!

Dave @ OurHappyAcres said...

That mizuna is lovely! Mine has all bolted, though the pac choi is still holding on. My cherry tomatoes are behind yours, no ripe ones here yet though green ones are coming on.

Phuong said...

Hi Michelle,
It looks like you've got most of your warm weather crops in the ground. It's amazing how much rain you've been getting this year. Squirrels are so awful, they destroyed my tomatoes last year taking a bite out of almost every single tomato.

Phuong said...

Hi Dave,
That's great that your pac choi is still doing so well. The mizuna was planted in the shadiest part of the garden which is probably the only reason it hasn't bolted. I'll probably end up planting some fast growing Asian broccoli/kale to replace the blooming tatsoi.

Eight Gate Farm NH said...

The mizuna is really lovely, and the recipes for it sound delicious! I think I'll try growing some next year.

Susie said...

I've just been catching up on your blog - glad you are feeling well enough for your gardening! What wonderful greens you grow. I've never tasted mizuna but it seems quite popular now, I think I'll add it to next year's list.

Sue Garrett said...

We are picking mizuna too but the Sungold haven't even flowers yet.

gardenvariety-hoosier said...

Beautiful Mizuna! It's something I've never grown.

Phuong said...

Hi Will,
Mizuna is really fast growing and has a flavor comparable to tatsoi, but it is mostly stem. So if you don't mind lots of crunchy stems than it's definitely a great green.

Phuong said...

Hi Susie,
Spring greens are such a gamble here, but I'm so glad I took a chance on the tatsoi and mizuna. Mizuna is really great in soup as well.

Phuong said...

Hi Sue,
Our tomatoes are unusually early this year, I'm attributing it to the intensely hot spring greenhouse environment. They've actually only been in the ground a month.

Phuong said...

Hi Mike,
It looks like the Mancozeb fungicide is working for you as a preventative. I need to find something since the fungus disease is starting to spread on the tomatoes.

Kathy said...

Catching up a bit late this week! Your mizuna looks amazing and must have been very tasty the way you cooked it

Phuong said...

Hi Kathy,
Your garden looks amazing. You mentioned there not being much to the artichokes. My aunt actual uses them as a spring tonic, she boils them and drinks the liquid cold. It's supposed to be very refreshing.