I finally cleaned and weighed the Taos Pueblo Blue corn.
|Taos Pueblo Blue flour corn|
|Taos Pueblo Blue and Mandan Parching Lavender|
|Di Ciccio broccoli|
The pepper plants are still producing some ripe fruits but have slowed down. There won't be much more after this week. There's still some green peppers on the plants but I don't think most of them will have any chance of ripening.
|De La Vera and NTR peppers|
|Rezha Macedonian, Mareko Fana, Craig's Grande Jalapeño,|
|Nadia, Bonica, and Sicilian eggplants|
|Lungo Della Riviera leek|
|Dried Roasted Rosso Dolce da Appendere peppers|
|Dried Roasted Shephard's Ramshorn peppers|
And one more preserving experiment that I actually started a couple of months ago. This was to use part of the glut of Jaune Flamme tomatoes. I ran across a recipe (more of a description) in one of my books for tomatoes preserved in olive oil and gave it a try. Here's the result. I wrote up my version of the recipe and put it on my recipe blog which you can find here. These are definitely not your usual sundried tomatoes in olive oil.
|Jaune Flamme tomatoes "Sott'Olio"|
Here's the harvest details for the past week:
Chioggia beets - 1 lb., 2.4 oz.
Di Ciccio broccoli - 7.8 oz.
Taos Pueblo Blue corn - 5 lb., 10.1 oz.
Bonica eggplant - 9.6 oz.
Nadia eggplant - 8 oz.
Sicilian eggplant - 3.7 oz.
Lungo della Riviera leek - 13.5 oz.
Candy onions - 3 lb., 15 oz.
De La Vera peppers - 15.6 oz.
Florian Greek peppers - 4 oz.
Gogosar peppers - 4 oz.
NTR peppers - 2 lb., 8.1 oz.
Odessa Market peppers - 4.6 oz.
Long des Landes peppers - 1 lb., 4.8 oz.
Sonora Anaheim peppers - 1 lb., 8.7 oz.
Camp Joy cherry tomatoes - 1 oz.
Tromba D'albenga squash - 1 lb., 1.4 oz.
Total harvests for the week - 21 lb., 10.3 oz. (9.8 kg.)
2015 YTD - 1150 lb., 10.8 oz. (521.9 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.