|From upper left:Aji Angelo, Pimento de Padron,|
Little Red Mystery Pepper,
Yellow Manzano, and Jimmy Nardello's (center)
I harvested the first ripe peppers from the 2 year old Aji Angelo baccatum plant. I dried these in a 200ºF oven for about 2 hours. The Pimento de Padron plants have been producing a steady harvest of young peppers. There's a 3 year old chinense pepper plant growing in a pot, I don't remember what variety it is and the tag has disappeared, but it produced the first 3 ripe peppers. Manzanos galore! They got the 200º drying treatment also. And the first sweet peppers are starting to ripen.
|Salangana eggplant (top) and Diamond eggplant|
Ta da! the first eggplants of the season. I used four of these to make one of my favorite summer dishes, Eggplant and Lentil Stew with Pomegranate Molasses.
|Salangana is spiny, Diamond is not.|
|Neckarkönigin beans (again)|
The prodigious Neckarkönigin beans keep rolling in and the zucchini and cucumber vines have been producing like crazy. The first Amish Paste tomato ripened.
|Zucchini, Tasty Green Japanese Cucumbers,|
Green Fingers Persian Cucumbers,
the first Amish Paste tomato
|Start with a basketful of Neckarkönigin beans|
|Add a few Tasty Green Japanese cucumbers|
|And top it all off with a bunch of Green Fingers Persian cucumbers|
|In basket #2 - Diamond, Kamo, and Salangana eggplants|
The eggplant is sizing up in a hurry. I used two pounds from this harvest to make something similar to ratatouille.
|With a topping of Padron peppers|
This harvest of zucchini went into the ratatouille.
|Finish it off with a few sprouts of Apollo Broccoli|
and some Da Fiore zucchini
The Apollo broccoli plants keep pushing out new sprouts. I cut the plants down to nubs in anticipation of pulling them out, but they responded by growing some nice shoots.
|Jimmy Nardello's sweet peppers|
I harvested these Jimmy Nardello's to use in the ratatouille and also used a lot of the Fiaschetto tomatoes in the same preparation.
|Mostly Sunshine Cherry tomaotes and Fiaschetto tomatoes,|
and a few weird Rosabecs,
one Amish Paste, and a Nyagous
|Melrose sweet peppers.|
The Melrose peppers also went into the ratatouille.
The weather has been has been driving me crazy lately, it can't decide if it's going to be warm or cool or what?
|August 24 thru 31|
|August 27 thru September 3 (am)|
More cool, cool, warm, cold (45ºF this morning!).
The garden is confused. I'm confused. What to wear today - t-shirt and shorts or fleece? Will the tomatoes ripen today or not? At least I don't have to wonder if it will rain or not - it won't.
Anyway, here's the harvest totals for the past week:
Neckarkönigin green beans - 2 lb., 11.1 oz. (down to a relative trickle!)
Apollo broccoli - 3.6 oz.
Green Fingers Persian cucumbers - 3 lb., 13.1 oz.
Tasty Green Japanese cucumbers - 3 lb., 14.4 oz.
Diamond eggplant - 2 lb., 11.5 oz.
Kamo eggplant - 2 lb., 1.3 oz.
Salangana eggplant - 2 lb., 2.4 oz
Aji Angelo peppers - 4.7 oz.
Jimmy Nardello's peppers - 9.5 oz.
Liebesapfel pepper - 2.3 oz.
Melrose peppers - 6.4 oz.
Padron peppers - 10.5 oz.
Yellow Manzano peppers - 1 lb., 8.1 oz.
Amish Paste tomatoes - 9.5 oz.
Fiaschetto tomatoes - 4 l.b, 3.4 oz.
Jaune Flamme tomatoes - 4.3 oz.
Nyagous tomatoes - 8.4 oz.
Rosabec tomatoes - 1 lb., 12.5 oz.
Sunshine Cherry tomatoes - 1 lb., 9.6 oz.
Da Fiore zucchini - 4 lb., 10.4 oz.
The total harvests for the past week came to - 34 lb., 13.6 oz
Which brings the yearly total up to - 169 lb., 3 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.