We had warmer than normal temperatures for the few days before the chilly weather set in. Day time highs up to 78ºF (25.6ºC) prompted the Tromba D'Albenga squash to go through one last spurt of production. Last Monday I harvested some good sized squash that sized up because of the warm days.
|Tromba D'Albenga squash|
|Tromba D'Albenga squash|
Scarpaccia is one of our favorite ways to eat zucchini, it's usually one of the very first things I make when the zucchini start to come in and we enjoy them pretty regularly while the season lasts.
More peppers, mostly green now, I harvested but didn't tally the green Giallo di Cuneo bell peppers. If they taste good I'll include them in the tally, but I don't normally harvest or eat green bell peppers, I don't like the flavor of unripe bell peppers, other peppers are good green, but not bells.
These green peppers are worth harvesting, nearly the last of the Padrons, these were from Monday. I harvested the very last peppers yesterday, the plants actually came through the frosty nights this week with very little damage and the remaining peppers were still good, tiny but good, we snacked on them before dinner last night. I think they seemed more delicious than ever since I knew that these were the last we would be enjoying until next summer.
|Di Ciccio broccoli and Apollo brokali|
It ended up being my best year for pepper harvests since I started tallying my harvests back in 2010. It wasn't just my imagination when I felt like the harvests were becoming overwhelming - the final tally is 171 pounds (77.6 kg.), 44 pounds more than the previous best year. And those peppers are going to good use now. We enjoyed Mareko Fana pepper flakes in our warm shredded brussels sprouts (not mine) for Thanksgiving dinner. And some preserved roasted peppers were fabulous in turkey sandwiches this weekend. Those turkey sandwiches were also enlivened by some chipotle butter that I made by mincing one of my smoked jalapeños and folding it into some softened sweet butter which I spread on some good rustic sourdough bread before toasting it.
Here's the details of the harvests for the past week:
Apollo brokali - 4.3 oz.
Di Ciccio broccoli - 16.9 oz.
Criolla de Cocina peppers - 1 lb., 2.2 oz.
De La Vera peppers - 1 lb., 6.4 oz.
Florina Greek peppers - 5.7 oz.
Gogosar peppers - 1 lb., 8.4 oz.
Markeo Fana peppers - 7.2 oz.
NTR peppers - 14.9 oz.
Odessa Market peppers - 1 lb., 2.2 oz.
Padron peppers - 1 lb., 2.2 oz.
Long des Landes peppers - 1 lb., 1.3 oz.
Rosso Dolce da Appendere peppers - 6.1 oz.
Sonora Anaheim peppers - 31 oz.
Yummy Belle peppers - 1 lb., 10.7 oz.
Tromba D'Albenga squash - 15 lb., 1.3 oz.
Total harvests for the week - 29 lb., 8.8 oz. (13.4 kg.)
2015 YTD - 1219 lb., 10.9 oz. (553.2 kg.)
Harvest Monday is hosted by Dave on his blog Our Happy Acres, head on over there to be inspired by what other garden bloggers have been harvesting and cooking up lately.