I read just the other day that we had one of the warmest Octobers on record. And we had more summer-like weather last week, with high temperatures of 90F on a couple of days. That probably accounts for the goodies that I harvested last week.
I stripped the Malaysian Dark Red eggplant plants (again) and came up with this...
The pepper plants are still putting on a show also. Clockwise from the top left are Iberian Long Cayenne (more scrunchy than long now), little yellow Aji Pineapples, Aji Santa Cruz, one yellow Guyana, wrinkled Rocotillos, one more Chorizero, Kaleidoscopes, and yet one more yellow Guyana.
Those are the first Aji Santa Cruz peppers that I've harvested. There's just a couple more that are about ripe and I'll have to harvest the rest of the peppers on the plant green since the weather is acting bi-polar and those 90F degree days have quickly turned into cold days that top out in the mid 50F's and are expected to bottom out below freezing sometime in the next few nights. The Santa Cruz peppers are sweet so I think the green ones will probably be delicious used as a frying pepper, we'll see...
The most productive of all my Capsicum chinense plants this year is this Rocotillo plant. I had to take a photo before I harvested the ripest peppers shown on the tray above. I'm tempted to unhook that pot from the drip system and bring it indoors during the freezing weather so that the rest of the peppers can ripen on the plant. This has also turned out to be my favorite of all the chinense peppers that I grew this year.
I also harvested a bunch more Christmas Bell peppers, the sweet ones were pickled and the picante ones were cored and dried in a 200F degree oven. There's a bunch more on the plants that are coloring up that I'll have to pick a tad under-ripe but they'll still be sweet and tasty.
Other than that, I pulled one more BIG celery root that was still mild and delicious. I made a soup with half of it and a bunch of kale (which I neglected to weigh). That soup is delicious and I'll be posting the recipe any day now... And the Golden Chard has recovered from the attack of the aphids and ants so I harvested a bunch of that to use in Zuni Cafe's Onion and Chard Panade - yum.
Here's the harvest totals for the past week:
Diamante celery root - 4 lb., 4 oz. (just one trimmed of its leaves!)
Golden Chard - 1 lb.
Malaysian Dark Red eggplant - 2 lb., 9.5 oz.
Aji Pineapple peppers - 1.25 oz.
Aji Santa Cruz peppers - 2.75 oz.
Chorizero pepper - .75 oz.
Christmas Bell peppers - 1 lb., 12 oz.
Christmas Bell Picante peppers - 9.25 oz.
Guyana peppers - .5 oz.
Iberian Long Cayenne peppers - 2.5 oz.
Kaleidoscope peppers - 4.5 oz.
Madrid Bell Sweet peppers - 1 lb., 3.25 oz.
Rocotillo peppers - 5.5 oz.
Topepo Rosso peppers - 2 lb., 15 oz.
The total for the week was - 15 lb., 6.75 oz.
The total for the year is - 668 lb., 8.25 oz.
700 is getting closer...
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to see what other garden bloggers have been gathering from their gardens.