Monday, time to show off the harvest. Daphne hosts Harvest Monday on her blog. It's fun to see what she and other garden bloggers are harvesting. Go check it out and then join in the fun!
Tomato season is finally starting in my garden. I've now harvested at least one tomato from 9 of the 13 varieties that I'm growing. This year is so weird, there are 4 varieties that still haven't ripened, but that will change in the coming week. To be fair, 3 of those 4 got a really late start, I had to start seeds of those varieties a second time on April 27 because the first round of seedlings were a failure.
Shown above, harvested on September 9: clockwise on the round tray, a couple of zucchini (dwindling fast), Piracicaba broccoli sprouts, slightly more than a pound of Pimento de Padron peppers, 1 Caspian Pink tomato, 1 Giantesque tomato, cherry tomatoes, 5 Blue Beech paste tomatoes, 2 green Guindilla peppers. A bowl of fennel pollen. A bowl of Purple and Plaza Latina Giant (not so giant anymore) tomatillos. Some of the tomatillos and the guindillas were used in a roasted tomatillo salsa.
Thursday night I made pasta with a couple of tomatoes, I'll just describe it here since I didn't keep track of amounts. I briefly cooked some chopped garlic in olive oil, then tossed in some slivered red onion, slivered ripe Marconi Purple sweet peppers, and some dried salted capers. The vegetables just barely softened over very low heat while 1/2 pound of whole wheat penne boiled. When the penne was ready I turned off the heat under the vegetables, added the pasta to the pan, 2 large tomatoes cut in 1/2-inch dice, some shredded basil leaves, fresh ground black pepper, a good amount of my best olive oil, folded it all together, and served it with grated Idiazabal cheese. It was really good.
If I was keeping track of weights and value the Pimento de Padrons would be golden - there's a grower in the SF Bay Area who sells the Padrons at farmer's markets for $6 a 1/4 pound bag, $24 per pound! I've never seen them in the Monterey area other than on one restaurant menu for beaucoup bucks. I sent a couple of pounds home with visiting friends yesterday.
September 11, clockwise from the top of the round tray: Plaza Latina Giant tomatillos, Purple tomatillos, 1 small cracked Aunt Ruby's German Green tomato (the first), the first Hillbilly tomato, 1 Giantesque tomato, 6 Black Sea Man Tomatoes, many cherry tomatoes (yellow Galinas, Black, and Isis Candy). A bowl full of Pimento de Padrons (about 1.5 pounds) and a few ripe Guindillas. A bunch of Piracicaba broccoli sprouts.
Also on September 11, a handful of carrots - St. Valery, Afghani Purple, Atomic Red, and Daghestan White. Those were peeled, grated, lightly pickled and some of it used in a sandwich with hummus, cucumbers and tomatoes, yum!
Other than what is shown I think I only harvested basil and parsley and another handful of tomatillos.