It's Monday, time to show off the harvests from the past week. See what other gardeners have been harvesting at Daphne's Dandelions and while you're there join in the fun and show us what you've got!
Here's what came out of the garden in the past week. Grapes! I managed to harvest some in spite of generally neglecting the vine. It gets hit hard every year with powdery mildew, but I managed to treat some of the young grape clusters with neem in time to prevent total crop failure. Then I managed to beat the birds to some of the clusters when they finally got sweet enough to eat. I'm not sure what variety this is, the vine was here when I moved in, but it may be Red Flame.
Next up, Pimento de Padron peppers, Piracicaba broccoli shoots, zucchini, carrots (Atomic Red, Daghestan White, Afghani Purple, and St. Valery), and fennel pollen from the Red Florence Fennel. The zucchini plants are pooping out, one of them hit the compost pile yesterday, but the most productive one is still producing a few small zukes. The carrots were used in a spicy Thai style salad, yummy but HOT.
Amaranth leaves. I used these as a spinach substitute in a Spanish dish of stewed chickpeas. It was a hit with my husband.
A bit of basil, splitting Plaza Latina Giant tomatillos, fallen purple tomatillos, the first Caspian Pink tomato (yeah!) and a couple of Black Sea Man tomatoes, and cherry tomatoes (Black, Galinas, and Isis Candy).
More tomatoes, finally! More cherries, Black Sea Man, Caspian Pink, and Giantesque. The cherries topped a pizza last night.
Marconi Purple sweet peppers. The plants set a whole bunch of cherry sized peppers, most of which didn't have seeds. I chopped those up, stewed them with some garlic, oregano, and capers and put them on another pizza. The larger peppers will probably be roasted and stuffed with something later this week.
The first Diamond eggplant, more Pimento de Padrons, and one Christmas Bell. The eggplant was sliced, roasted and used in the third pizza last night.
Not shown this week, more basil, a few more zucchini, another bunch of Piracicaba Broccoli, a couple more carrots, and two pounds of Pimento de Padrons. The carrots were cut into sticks and used to scoop up homemade hummus. Yesterday I worked on blanching and freezing the broccoli. I also roasted all but the last picking of Padrons and froze them in portions for future consumption. This is the first time that I've tried freezing Padrons, I know that roasted sweet peppers freeze beautifully so I thought I'd try it with the Padrons.