I didn’t think I was going to have a harvest this week other than a green onion, but then I ended up raiding the garden for dinner on Sunday. We had Mussels Mariere with linguine and heirloom tomato salad. The lemon and parsley went into the mussel dish and the basil went into the tomato salad.
The mussels were locally aquafarmed in Carlsbad, CA, and were terrific. I sauteed some torpedo red onion (1/4 C) and homegrown garlic (3 cloves) in olive oil and butter in a heavy skillet, then added 12 mussels, a cup of pinot grigio wine and zest and juice of a lemon (my first Eureka lemon of the season). I covered the pan and simmered the mussels for 4 minutes until they opened. I added chopped parsley and poured the mussels and broth over fresh linguine in a bowl. The bread was used as a sop for the broth. Heavenly!
4 oz. Lemon, Eureka
1.5 oz. Green Onion
1 lb 8.5 oz. Tomatoes
1 oz. Parsley and Basil
TOTAL PRODUCE 1 lb 15 oz plus 3 eggs
Oh my, we’re certainly winding down on harvest season. Even the chickens have quit laying. Visit Daphne’s Dandelions to see what others are harvesting.