A friend from my days as a volunteer Master Gardener tipped me off to Gogosari peppers. He gets his seeds from a source in Hungary, I found mine through the Seed Savers Exchange yearbook (called Gogosar there). They are a beautiful, thick fleshed, heavy sweet pepper. Just recently harvested, I haven't had a chance to try them yet. I think I'm going to try some of them stuffed - just cut the tops off, remove the seeds, stuff and roast them. I also have to try them roasted and peeled.
|Criolla de Cocina, Shephard's Ramshorn, Padron|
Rosso Dolce da Appendere is a large sweet frying pepper from Italy, similar to Corno de Toro. I've tried a few of them green after harvesting them accidentally when harvesting Sonora Anaheims. I've been so overwhelmed with peppers this last week that I haven't been able to try a lot of the harvest so I still haven't sample the ripe Rosso Dolces. The Anaheims have been roasted and stashed in the freezer for future use.
|Rosso Dolce da Appendere and Sonora Anaheim|
|De La Vera|
|Long des Landes|
|Roasted and skinned Odessa Market peppers|
Two small fruited sweet peppers. Yummy Belle was bred in Czech and is a delicious snacking pepper. I've been slicing them up and packing them for lunch when Dave and I go out hiking. But they also fry up nicely, I threw a few in with the latest batch of Padrons, and they roast well also. I'll be growing these again next year. The IPK CAP 268 peppers are an unnamed pepper from Chile, the original seed was collected by Nikolai Vavilov on one of his collecting expeditions, the seed is being maintained by a seed bank in Germany, and the Seed Savers Exchange acquired some of those seeds and offers them to members. I tried it on a whim and it's turned out to be an interesting pepper. It's sweet with a very thick skin, medium thick flesh, lots of seeds. It's not great for eating fresh because of the thick skin, but it roasts beautifully. I've also halved, seeded, and dried enough to try making paprika.
|Yummy Belle and IPK CAP 268|
The tomato harvests are coming to an end, sob...
|Amish Paste, Sweet Gold, Penn State Plum, Jaune Flamme|
|Stortino di Trento and Purple Pole|
|White and Green Fingers eggplant|
|Sicilian and Bonica eggplants|
I continue to harvest side shoots from the Batavia and Di Ciccio broccolis. The Batavia produces larger and less leafy shoots and Di Ciccio produces longer stemmed shoots with smaller heads and more leaves.
|Batavia and Di Ciccio broccoli|
Here's the details of the harvests for the past week:
Purple Pole beans - 9.9 oz.
Stortino di Trento beans - 6.6 oz.
Batavia broccoli - 9 oz.
Di Ciccio broccoli - 5.7 oz.
Bonica eggplant - 11.4 oz.
Sicilian eggplant - 2 lb., 7.5 oz.
Fingers eggplant - 1 lb., 9.4 oz.
Winter Density lettuce - 1 lb., 2.5 oz.
Tonda Musona onions - 16.7 oz.
Aji Amarillo peppers - 2.6 oz.
Criolla de Cocina peppers - 12.3 oz.
De La Vera peppers - 11.3 oz.
Florina Greek peppers - 2 lb., 6.6 oz.
Gogosar peppers - 3 lb., 3.1 oz.
IPK CAP 268 peppers - 1 lb., 14.6 oz.
Lady Bell peppers - 4 lb., 9.9 oz.
NTR Mutt peppers - 1 lb., 8.3 oz.
Odessa Market peppers - 4 lb., 12 oz.
Padron peppers - 2.9 oz.
Long des Landes peppers - 1 lb., 1.6 oz.
Rezha Macedonian peppers - 1 lb., 7.1 oz.
Rosso Dolce da Appendere peppers - 1 lb., 5.4 oz.
Shephard's Ramshorn peppers - 1 lb., 9.3 oz.
Sonora Anaheim peppers - 1 lb., 10 oz.
Syrian Three Sided peppers - 1 lb., 4.6 oz.
Yummy Belle peppers - 1 lb., 7.3 oz.
Amish Paste tomatoes - 3 lb., 4 oz.
Chianti Rose tomatoes - 4 lb., 4.4 oz.
Jaune Flamme tomatoes - 1 lb., 7.4 oz.
Mavritanskite tomatoes - 4 lb., 14.5 oz.
Pantano tomatoes - 4 lb., 2.1oz.
Penn State Plum tomatoes - 12.3 oz.
Sweet Gold cherry tomatoes - 11.6 oz.
Total for the week - 58 lb., 7.9 oz.
2015 YTD - 880 lb., 11.1 oz.
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to be inspired by what other garden bloggers have been harvesting lately.