Monday, April 11, 2011

Harvest Monday - April 11, 2011

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.
I also snipped off some of those chives that were growing next to that leek. I had chickpeas cooking in the crockpot back in my kitchen so I could make up a batch of hummus later, and decided to flavor some of it with fresh chives.
At home, after washing the chives, I chopped them up and processed them with one of the batches of hummus.
Not sure what I was thinking, but if I ever add chives to hummus again, I need to do a better job of slicing them. I should have sliced them into much smaller pieces than I did. Maybe I was tired after spending most of the afternoon in the garden crawling around on my knees as I planted a large bed of red onions and then spaced white onions in between, then planted a small bed of Lacinato kale, then a large bed of fava beans, another small bed of mixed purple and pink poppies, and then pulled some weeds. Probably I was just lazy though. Anyway, while the flavor is good, the bits and pieces of chives in the hummus seem just a bit too big, too chunky, than I like. This batch would be more appropriately called Rustic Chive Hummus.
One recipe's worth of hummus makes a lot of hummus. Besides the batch with the chives, I left one batch just plain - but with lots of garlic, and I added sundried tomatoes to another batch. The sundried tomato hummus is my favorite! I gave a couple of tubs to a neighbor, and after having some with dinner, stowed the rest away in my freezer.
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.


  1. What a nice looking leek! Mine from last year are finished. I just love hummus but haven't made it in quite some time. My husband has a slight allergy to chick peas so I don't make it too often.

  2. I love hummus. I've only made it a few times. I'm not sure why though since it is pretty easy to make. Your leek looks lovely.

  3. Nice leek. I had trouble with leeks in my last house because of leek moth. My fingers are crossed that this property doesn't have them yet!

  4. The leek moth does not sound like a welcome guest at all! I've never had probems with them here, but with an exceptionally wet climate, do have a problem with my leeks rotting - garlic and onions too.

    The beds I planted this year's crops of leeks and onions and garlic in has a little extra sand mixed in, hopefully to offer better drainage. Maybe that will solve my problem with rot, but I still planted extra - just in case.


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