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| Nyagous and Jaune Flamme |
And more tomatoes, zucchini, cucumbers, peppers ...
and more zucchini...
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| Romanesco and Ortolano di Faenza zucchini |
and eggplants...
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| Sicilian eggplants |
and eggplants...
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| Salangana eggplants |
and beans...
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| Spanish Musica beans |
and more peppers...
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| Pimento de Padron peppers |
more peppers...
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| Casados Native peppers |
more peppers (hot ones!)...
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| Yellow Manzano peppers |
yet more peppers...
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| Zia Pueblo peppers |
and yes, more peppers...
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| Cochiti peppers |
The first amaranth harvest...
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| Tender Leaf amaranth |
and more amaranth.
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| Thai Tender amaranth |
One final pepper and zucchini harvest.
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| Piment doux long des Landes sweet peppers Romanesco zucchini |
A few weeks ago I found Yotam Ottolenghi's new book Jerusalem offered at a deep discount at the local warehouse store and I snatched it up. There's so many good things in there. The magenta colored beet dip that I showed on the last harvest post came from that book. The next dish I made had to be modified a bit for the season but was fabulous, it features burnt eggplant (a great way to turn a big pile of eggplant into a more modest amount), but the garnish is supposed to be pomegranate arils which are not in season yet so I substituted small halved red grapes tossed with pomegranate molasses and then the second time I made it (yes, twice in one week) I got lazy and just drizzled on the pomegranate molasses. I can't wait for my pomegranates to ripen so I can give this preparation a proper try!
Other than the eggplant dish I've not been doing a lot of cooking because we ended up eating out quite a bit in the last week. I've been using up freshly harvested peppers in my latest breakfast concoction of pan fried tofu, peppers, zucchini, and zucchini blossoms seasoned with sesame, soy, and bonito flakes and maybe a squeeze of lime. The best peppers in the mix so far have been the Padrons. I tried the Zia Pueblo peppers one morning, they have a good flavor but they have a tough skin which should be blackened and removed first.
The amaranth greens were simply prepared by stir frying them with some garlic and fish sauce.
Most of the Manzano peppers are trying to work themselves into a state of fermentation a la Dave's Basic Fermented Hot Sauce. The ripe Casados Native peppers were dried.
The tomatoes and cucumbers have been going into salads. I also harvested some ripe sweet pimento peppers that have also been used in salads. Some of the beans and zucchini hit the grill basket again. And a lot of the zucchini got sliced and dried.
It really is finally summer here, look at the great weather we've been enjoying.
Here's the harvests for the past week:
Tender Green amaranth - 6 oz.
Thai Tender amaranth - 13.9 oz.
Australian Butter beans - .6 oz.
Emerite filet beans - 4.7 oz.
French Gold filet beans - 1.7 oz.
Spanish Musica beans - 3 lb., 2.7 oz.
Di Ciccio broccoli - 2.1 oz.
Garden Oasis cucumbers - 2 lb., 8.5 oz.
Green Fingers Persian cucumbers - 16.7 oz.
Tasty Green Japanese cucumbers - 1 lb., 10.6 oz.
Tortarello Abruzzese cucumbers - 1 lb., 14 oz.
Salangana eggplants - 2 lb., 11.5 oz.
Sicilian eggplants - 2 lb., 9.2 oz.
Red Janice garlic - 1 oz.
Casados Native peppers - 3.6 oz.
Cochiti peppers - 2.1 oz.
Liebesapfel pepper - 3.3 oz.
Yellow Manzano peppers - 3 lb., 5.8 oz.
Pimento de Padron peppers - 1 lb., 3.2 oz.
Piment doux long des Landes peppers - 2.9 oz.
Shephard's Ramshorn peppers - 4.2 oz.
Sunnybrook Pimento peppers - 7.3 oz.
Zia Pueblo peppers - 3.6 oz.
Chianti Rose tomato - 9.9 oz.
Galinas cherry tomatoes - 1 oz.
Green Grape cherry tomatoes - 5.2 oz.
Isis Candy cherry tomatoes - 6.9 oz.
Jaune Flamme tomatoes - 10 oz.
Martian Giant tomatoes - 8 oz.
Nyagous tomatoes - 15.9 oz.
Ortolano di Faenza zucchini - 12.9 oz.
Romanesco zucchini - 4 lb., 5.5 oz.
The total harvests for the week came to - 32 lb., 6.5 oz.
Which pushes the total for the year over the 400 pound mark - 416 lb., 1.2 oz.
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to see what garden bloggers from around the world have been harvesting lately.
What beautiful eggplants and peppers! I am jealous! This year was not my year for them. I heard about the book Jerusalem on NPR I think and it sounds like a good source of interesting recipes.
ReplyDeleteYou summer garden is on high gear, love those Nyagous tomatoes, they look so pretty. Your amaranth greens look different than the ones I grew in the past, which cultivar are you growing?
ReplyDeleteThis year I'm growing Thai Tender amaranth which I got from Baker Creek and the other is Tender Leaf which came from Evergreen Seeds. They are both supposed to be dwarf varieties. The Thai Tender seems to be just a bit taller than the Tender Leaf, but is still nice and compact.
DeleteWow! Great Harvest! So much good stuff and beautiful colors! Love the deep red peppers. You will have to show off some of your recipes you have tried out and love! I'd love to grow pomegranates, but I am pretty sure it is impossible in my zone.
ReplyDeleteQuite a harvest for one week. Love the colors of the tomatoes in the first photo. Did you find any differences between the Tender Green amaranth and the Thai Tender amaranth.
ReplyDeleteI cooked them together so there was no way to tell a difference in the cooked leaves. The Thai Tender grew just a bit larger and seem just a shade more coarse, but that may have been just because of its larger size.
DeleteImpressive harvest, the harvest that I loved the most was the eggplants, I havent been very successful in growing them, I hopingn this year will be better. I love Yotam Ottolenghi, I am watching a series of his programs on TV at the moment last week he was in Morrocco.
ReplyDeleteHe has a TV program?! That could be addicting.
DeleteSuch a beautiful harvest. I need a new variety of zucchini as the one I've been growing just isn't producing. You have so many zucchinis.
ReplyDeleteJewels, beautiful jewels!
ReplyDeleteSuch a beautiful harvest. The amaranth looks fresh and lovely. I wonder if I can grow it here. I am always seeking more variety in vegetables used in stir frys.
ReplyDeleteWow, what a great harvest week you've had! And what a great find on Ottolenghi's book. I've seen the burnt eggplant recipe and been waiting for a glut of eggplants that never came! :-( I have a slight obsession on Ottolenghi, even though sometimes I find his list of ingredients a bit esoteric. What do you think?
ReplyDeleteI've become a bit enamored with Ottolenghi (at least his food) myself. He does call for some ingredients that don't readily hit the shopping cart around here so I went through the book (books actually, including a couple of Paula Wolfert's) and made a list of spices and seasonings and did a bit of shopping online. Now I'm set to cook up a storm!
DeleteGosh - you have done well! Good to see you have lots of ideas for using the peppers.
ReplyDeleteThose nyagous tomatoes are works of art. Just lovely. I'm impressed at the volume of food you guys must process or eat. We are staggering under a much more modest amount. . . probably fewer eaters of vegetables here!
ReplyDeleteYay!!! Congrats on all your summer bounty! Everything is colorful and gorgeous!
ReplyDeleteWow. We've never really had baskets of harvest. Just a bit here and there. But we're building toward a more productive future.
ReplyDeleteDo you do a lot of preserving?
I try to not do a lot of preserving other than canning tomatoes and making tomato sauce and puree for the freezer. I also dry a lot of peppers and lately zucchini. I may also roast and preserve sweet peppers if there's too much. There's some other miscellaneous small batch preserving now and then, but I keep it to a minimum since my garden produces through the year and I have found that the preserved stuff gets passed over in favor of whatever is fresh from the garden.
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