The first photo this week is delayed from the previous week. I had tallied the Mandan Parching Lavender corn but not photographed it.
|Mandan Parching Lavender corn|
|Monachelle di Trevio beans|
|Honey Nut Butternut squash|
Delicata squash was on the menu the other night. That one got a little fancier treatment. I cut the squash into rings and tossed them with some olive oil, laid the rings on sheet pan lined with parchment paper, and baked them until tender. The Candystick Dessert Delicata are tasty enough to be served just like that, but I came into a surplus of roasted cocoa nibs and
was am looking for interesting uses for them and found a recipe in The Essence of Chocolate for roasted squash with a cocoa nib vinaigrette (you can find the recipe here on Epicurious). That was a winner and I'll surely be preparing it again. Some of those excess nibs also went into some chili modeled on the All-Bean Chili in Deborah Madison's original Vegetarian Cooking For Everyone. Her recipe doesn't include cocoa but I ran across that addition in another recipe somewhere and thought it sounded good, so I added nibs to the toasted cumin seeds called for in Deborah's recipe and ground them together. I dubbed that dish "Gold Rush Chili" because I used my Petaluma Gold Rush beans. Ahh, another recipe to write up...
A few of my summer sowing of beets survived and are sizing up. I roasted these beets and cut them in chunks and tossed them with some roasted sweet peppers and pomegranate arils for a tasty salad.
|Red Baron beets|
|Sicilian and Bonica eggplants|
|Rosso Dolce da Appendere, Gogosar, Shephard's Ramshorn, and Yummy Belle|
|Another bolting leek, you don't want to know what it looked like before I cleaned it up.|
|Roasted Tonda Musona and Red Candy Apple onions|
So, here's the harvest tally for the past week.
Monachelle di Trevio dry beans - 10.9 oz.
Red Baron beets - 18 oz. (w/o greens)
Apollo brokali - 5.9 oz.
Batavia broccoli - 1 lb., 1.9 oz.
Di Ciccio broccoli - 9.2 oz.
Bonica eggplant - 39.9 oz.
Nadia eggplant - 10.6 oz.
Sicilian eggplant - 1 lb., 10.2 oz.
Blue Solaise leek - 7.2 oz.
Criolla de Cocina peppers - 1 lb., 6 oz.
Craig's Grande jalapeño peppers - 15.3 oz.
Florina Greek peppers - 9.8 oz.
Gogosar peppers - 1 lb., 13 oz.
Mareko Fana peppers - 2 lb., 1.6 oz.
Odessa Market peppers - 1 lb., 4.3 oz.
Padron peppers - 10.6 oz.
Rezha Macedonian peppers - 1.8 oz.
Rosso Dolce da Appendere peppers - 2 lb., .9 oz.
Shephard's Ramshorn peppers - 2 lb., 3.9 oz.
Sonora Anaheim peppers - 7.1 oz.
Syrian Three Sided peppers - 2 lb., 1.3 oz.
Yummy Belle peppers - 13.3 oz.
Camp Joy cherry tomatoes - 2.3 oz.
Sweet Gold cherry tomatoes - 1.7 oz.
Honey Nut Butternut squash - 12 lb., 15.1 oz.
Tromba D'Albenga squash - 4 lb., 14.5 oz.
Total harvests for the week - 43 lb., 14.3 oz.
2015 YTD - 1129 lb., .5 oz.
The total harvests on October 31 last year were 1107 pounds, just 5 pounds less than the 1112.1 on October 31 this year. Kind of interesting how close the totals were from this year to the last. But the total as of October 31, 2013 was only 752 pounds. In 2012 the tally on the same date stood at 651 pounds. 2011 - 504 pounds (the year of the rats). 2010 - 638 pounds. My new big raised beds have really made a difference, they've all be up and running for the past two years and it really shows in the tallies.
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 lately and show us what you've been harvesting lately while you're there.