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| Clockwise from top left: very big beetroot, salad leaves and the first dragon's tongue bush beans, shallots and potatoes (unsure of what variety) |
The shallots were planted out the front and did much better than the garlic. I was planning on drying them out for a bit on the porch - any suggestions as to how best to store them? We have actually harvested a lot more potatoes than those in the photo. We dug up one of the beds (we have 3 this year) and dug about 8kg of spuds.
We've been eating then in a variety of ways, but a favourite is to cut them into large chunks, steam until tender and then fry in a little olive oil, smoked paprika, salt, pepper and garlic until golden a crispy. Particularly delicious with some greek yoghurt on the side. We also made a version with sumac and garlic which were good too. Happy harvests everyone! Head over to Daphne's if you want to see some more.
Lovely looking harvest.
ReplyDeleteThose potatoes sound yummy the way you fixed them. No idea on storing shallots. I've never had enough of them to store, since they don't do that well for me.
ReplyDeleteThose potatoes make my mouth water. I can't wait until I can eat them again. I know nothing about shallots though. I grew them one year decades ago, but I had a postage stamp garden then so I ate them right away and didn't store any.
ReplyDeletemmmm not sure about the shallots, but I'm thinking the same as onions and garlic; coolish and dry. Lovely harvest!
ReplyDeleteWhat are you going to make with that huge beetroot?? Everything looks delicious.
ReplyDeleteThanks for your commments!
ReplyDeleteMary, Thanks I have left them cure in the sun for a few days and will braid them like garlic.
Greenbackyard- we've already eaten it! Steamed until tender and made into a salad with feta, thyme, olive oil and lemon. Delicous!