November tomatoes are such a treat. There aren't many left now, not even green ones, but the few that are coming in are full of flavor, as good as they get.
The funny shaped unpollinated Tromb d'Albenga zucchini are equally delicious. Unfortunately the latest couple of cucumbers were a little bitter, not so bad that they were inedible, but they definitely lacked the sweetness of a warmer weather cucumber.
The Christmas Bell chiles that my poor neglected potted plants produced weren't as flavorful as they should be either. They weren't bad but they lacked the unique fruitiness that baccatum chiles can have.
The Tronchuda Beira on the other hand may be a bit holey from caterpillar munching but are very tasty. This is also called Portuguese cabbage or Portuguese kale. They taste more like cabbage to me, especially the stems, and my understanding is that they are actually a primitive loose leaf cabbage. My favorite use for them is the slice them into thin shreds and add them to soups. My latest soup that featured these greens had lamb, Pavoni beans (see last year's harvest here), dried Negro de Valle peppers (also from last year), Spanish Black carrots, tomato puree, cumin, a dash of cinnamon, and cilantro.
I pulled a couple more of the volunteer Spanish Black carrots. Those two cukes weren't bitter, at least not when they were paired with blue cheese dip.
One question last week was what is the interior color of the Spanish Black carrot and the answer is a pale yellow which doesn't come through all that well in this photo. These carrots are an old OP variety that hasn't been tinkered with to make them sweet. They have a true carrot flavor, not bitter at all, but not sugary like most modern carrots. I wouldn't necessarily want to snack on them raw, but they were delicious in the soup I mentioned before.
The cooler weather and shorter days have slowed the growth of the cilantro. The fall sown seeds are bolting now, but not terribly quickly like they do in the summer. I don't weigh my cilantro harvests any more, it's generally not enough to bother with.
Another handful of Golden Sweet snow peas matured so I finally have enough to serve the two of us.
The prolific Di Ciccio broccoli produced another round of shoots. The 4 plants that I set out this spring have produced more than 36 pounds of trimmed heads and shoots. Combined with the production from the overwintered plants from last year, the total production for the year is over 44 pounds. There's been no lack of broccoli this year! I do tally it with the leaves as shown below because I don't trim them off, we eat them.
There's a few things joining the tally this week that weren't photographed. I shelled the bulk of the Purgatory beans and all of the Floriani Red flint corn. The last of the Red Candy Apple onions hit the tally as well, the final tally for this variety of onion is 27.6 pounds and the tally for all the onions came to 89.3 pounds. I just placed my order with Dixondale Farms for next years onion seedlings...
Here's the harvests for the past week:
Purgatory beans - 1 lb., 11.4 oz.
Di Ciccio broccoli - 1 lb., 13.9 oz.
Tronchuda Beira cabbage - 11.7 oz.
Spanish Black carrots - 5.6 oz.
Floriani Red flint corn - 5 lb., 4.9 oz.
Green Fingers cucumbers - 15.7 oz.
Red Candy Apple onion - 1 lb., 4.1 oz.
Golden Sweet snow peas - 2 oz.
Chianti Rose tomato - 16.3 oz.
Jaune Flamme tomatoes - 11.2 oz.
Tromba d'Albenga zucchinis - 1 lb., 14.5 oz.
The total harvests for the past week were - 15 lb., 15.3 oz. (7.2 kg.)
Which brings the total harvests for 2014 up to - 1164 lb., 3.7 oz. (528 kg.)
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.