It was time to harvest the winter squash this weekend so that pushed the weekly total up in a big way. There they are, four beautiful Marina di Chioggias that range in weight from 7 lb., 2 oz. to 8 lb., 15 oz. for a total of just over 31 pounds. That will be enough to keep me happy for the next 6 months or so.
The tomatoes are rolling in, here's the weekend harvest (oops, forgot to put the Trifeles in the lineup). I still have to harvest the tomatoes under ripe because of the continuing sampling by rodents.
A new item in the harvest basket is Tender Green amaranth greens. These got included in a dish of sauteed ground pork that was seasoned with garlic, ginger, and oyster sauce. Mmmmm, yummy.
I'm continuing to thin the celery patch and the young plants are getting bigger and bigger. I've used the celery sliced up and incorporated into salads. One salad was a mix of apples, manchego cheese, walnuts, and celery with a simple olive oil and moscato vinegar dressing. And I made a couple more salads of tomato and celery with mozzarella, dressed with red wine and/or balsamic vinegar and olive oil (and fresh basil of course!). The celery leaves are tender and not too strong so most of them have also been included in the salads. The toughest leaves are chicken treats.
The broccoli harvests are also continuing, I've been blanching and freezing the broccoli for winter soups. The same for the green beans that I harvested the previous week.
I picked the final harvest of zucchini this weekend and pulled the plants to make way for some fall brassica and lettuce seedling that are ready to plant out. The slenderette bean plants are also in the compost bin now, they weren't at all happy and I didn't need to coax another harvest out of them since I have the Neckarkönigin beans that should start producing in a couple of weeks. Oh, I almost forgot, I thinned out a young Green Rocket napa cabbage that hadn't even started forming a head and cut it up and wilted it with a bit of garlic. The entire young plant was edible even though the young leaves look rather spiny and coarse.
Here's the harvests for the past week:
Tender Green Amaranth - 1 lb., 13.7 oz.
Di Sarno calabrese broccoli - 14.9 oz.
Piracicaba broccoli - 1 lb., 1.9 oz.
Green Rocket napa cabbage - 3.8 oz.
Dorato di Asti celery - 1 lb., 5.8 oz.
Pimento de Padron peppers - 4.7 oz.
Amish Paste tomatoes - 8 lb., 12.6 oz.
Aunt Ruby's German cherry tomatoes - 1 lb., 3.5 oz.
Black Krim tomatoes - 7 lb., 11 oz.
Chianti Rose tomatoes - 2 lb., 14.4 oz.
Fiaschetto tomatoes - 10 lb., 3.6 oz.
Galinas cherry tomatoes - 1 lb., 3.7 oz.
Gigantesque tomatoes - 2 lb., 12.7 oz.
Japanese Trifele tomatoes - 2 lb., 10.3 oz.
Katja tomatoes - 1 lb., 1.2 oz.
Marina di Chioggia winter squash - 31 lb., 9.9 oz.
Zucchini - 2 lb., 10.4 oz.
The total harvests for the week were - 78 lb., 10.1 oz.
The total harvests for the year have been - 419 lb., 8.65 oz.
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to see what other garden bloggers have been harvesting lately.