2010 - 25.8 lb.
2011 - .5 lb.
2012 - 2.6 lb.
2013 - 4.6 lb.
2014 - 21.6 lb.
2015 - 32.4 lb., and the month isn't over yet...
I can't remember the last time I had enough ripe paste tomatoes to start canning in August. I usually put up quart jars of tomatoes, but I've found that a quart of tomatoes is often more than what I need so this year I'm doing more pint jars.
|Spike, Camp Joy, Sweet Gold, and Jaune Flamme tomatoes|
Mareko Fana and Padron peppers
|Pantano, Caspian Pink, and Mavritanskite|
|Penn State Plum, Jaune Flamme, Camp Joy, and Sweet Gold|
More cucumbers! I found a New York Times article about smashed cucumber salads that inspired me to try that treatment. I haven't tried any of their particular dressings, but I did like the texture of the cucumbers when they are smashed and have tried them in a couple of salads like the one I described before with tomatoes and ling cod.
|Add Green Fingers and Tasty Treat cucumbers to the basket.|
I pulled out all of the leeks that I had set out for summer harvesting. I used all of these to make a big batch of leek and cauliflower puree that I froze. I should be able to use the puree as is, just warmed up as a side dish or thin it with stock and cream to make soup.
The last two Di Sicilia Violetto cauliflowers really got away from me - again. These babies aren't babies, they are HUGE. I used half of the largest one to make the aforementioned puree. Another portion is even now fermenting to make pickles. More of it went into Smashed Cauliflower (for which I've still not written up the recipe). And there's still more left in the fridge. I'm going to make another batch of puree, this time with sweet onions instead of leeks.
|Violetto di Sicilia cauliflowers|
|Tender Leaf amaranth|
Not photographed last week were more harvests of pole beans and beets. Oh, and I weighed some runty garlic that seems to have cured ok. And I raided the curing rack for a couple of onions.
Here's the details of the harvests for the past week:
Tender Leaf amaranth - 1 lb., 11.7 oz.
Purple pole beans - 4.2 oz.
Rattlesnake beans - 1 lb., 3.2 oz.
Stortino di Trento beans - 1 lb., 2.1 oz.
Three Grex beets - 1 lb., 9.7 oz. (trimmed)
Di Ciccio broccoli - 12 oz.
Di Sicilia Violetto cauliflowers - 16 lb., 2.3 oz.
Green Fingers cucumbers - 2 lb., 6.2 oz.
Tasty Treat cucumbers - 1 lb., 15 oz.
Bonica eggplant - 1 lb., 4.6 oz.
Early Red Italian garlic - 14 oz.
Lorz Italian garlic - 1 lb., 6.3 oz.
Blue Solaise leeks - 2 lb., 8.9 oz.
Candy onion - 12.9 oz.
Superstar onion - 1 lb., 4.6 oz.
Mareko Fana peppers - 5.4 oz.
Padron peppers - 6.6 oz.
Amish Paste tomatoes - 4 lb., 15.7 oz.
Camp Joy cherry tomatoes - 2 lb., 2 oz.
Caspian Pink tomatoes - 13.1 oz.
Chianti Rose tomato - 8.3 oz.
Jaune Flame tomatoes - 4 lb., 6.5 oz.
Mavritanskite tomato - 12.6 oz.
Pantano tomatoes - 2 lb., 5.3 oz.
Penn State Plum tomatoes - 16.9 oz.
Spike tomatoes - 1 lb., 13.8 oz.
Sweet Gold cherry tomatoes - 4 lb., 8.8 oz.
Tromba D'Albenga squash - 8 lb., 2.3 oz.
Total for the week - 67 lb., 11 oz. (30.7 kg.)
2015 YTD - 554 lb., 4.1 oz. (251.4 kg.)
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to be inspired by what other garden bloggers have been harvesting lately.