|Nyagous and Jaune Flamme|
And more tomatoes, zucchini, cucumbers, peppers ...
and more zucchini...
|Romanesco and Ortolano di Faenza zucchini|
|Spanish Musica beans|
and more peppers...
|Pimento de Padron peppers|
|Casados Native peppers|
more peppers (hot ones!)...
|Yellow Manzano peppers|
yet more peppers...
|Zia Pueblo peppers|
and yes, more peppers...
The first amaranth harvest...
|Tender Leaf amaranth|
and more amaranth.
|Thai Tender amaranth|
One final pepper and zucchini harvest.
|Piment doux long des Landes sweet peppers|
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.