Called "Harvest Monday", Daphne over at Daphne's Dandelions set it up as a way for garden bloggers to show off their harvests. It sounded fun, and a great way for me to challenge myself to be more creative with my harvests - especially this early in the spring. I wanted in, so here's my first Harvest Monday post!
I have been noticing this leek every time I enter my garden. It's the biggest one from those that I planted last year, and today was finally its day to be harvested. We tend to have late springs, cool summers and early falls here in the Pacific Northwest. Leeks require a longer growing season than we happen to have. It usually takes my leeks just over one year to mature - those that I plant in early spring one year are ready to harvest in the early spring of the following year.
Today I dug up that leek.
Then I took it over to the water faucet and washed the dirt out of its roots. I haven't cooked it yet, but maybe I will slice it thin to saute and stuff into an omelette tomorrow.
At home, after washing the chives, I chopped them up and processed them with one of the batches of hummus.
Here's the recipe I use.
2 cups dried garbanzo beans
4 cups water (for soaking garbanzo beans)
4 cups water (for cooking garbanzo beans)
6 large garlic cloves, peeled
1 lemon, juiced
1/3 cup tahini
1/2 teaspoon salt*
1/2 cup olive oil
1/2 cup water
Rinse and drain the garbanzo beans, then soak overnight covered with the 4 cups of water. In the morning, drain and rinse the beans. Place them in a crockpot with 4 cups of water and cook on low for 6 hours. Pour cooked garbanzo beans in a collander to drain, then rinse with cold water. Combine the cooked beans with the remaining ingredients in a food processor or blender, and process until the mixture is smooth. Keeps in the refrigerator for a couple of weeks or can be frozen. If frozen, place in the refrigerator to thaw.
Optional add-in flavorings: Sundried tomatoes, chives, onions, olives, be creative.
*Note: most people include pepper along with the salt in their list of ingredients for hummus. I am severely allergic to all forms of pepper and peppers so obviously there is no pepper in my recipe, but add some.