Still just a trickle of cherry tomatoes, Nyagous, the first Martian Giant (the red tomato and hardly a giant), and Jaune Flamme (not pictured here). LOTS of zucchini and cucumbers.
And cucumbers.
And beans. And Pimento de Padrons! The Padrons are finally starting to roll in.
And more beans.
And a few Sugarsnax carrots.
Sorry Hank (the Tank, aka Porkster), I think raw carrots are one of the few things you won't eat.
I harvested two rounds of shoots from the Di Ciccio in the past week. And I've been pulling Greek Gigante bean pods as they dry on the plant. There's a basketful of pods sitting in the living room just waiting for me to spend an evening in front of the TV, but I'll wait a couple of months longer until the harvest ends and just do them all at once and add them to the tally then.
I'm getting my cilantro fix by harvesting the little sprouts. I just recently discovered the the entire sprout, roots and all, are very flavorful and aromatic and the roots are still tender at this size. These aren't in the tally but I thought I'd show them anyway.
The beets are getting crazy big and I need to pull them all but I hate to do so when I'm not ready to utilize the greens. So they continue to grow and grow.
The beet on the left is a Baby Ball, a big one pound ball-o-beet.
A big roasted Baby Ball beet.
That's all that was required to whip up a batch of Pureed Beets with Yogurt and Za'atar from Yotam Ottolenghi's book Jerusalem. Oh my, was that incredibly good, and look at that MAGENTA color!
And the Padrons keep rolling in.
Along with the zucchini (83 pounds and counting). That's the first harvest of Isleta Long peppers. I used those along with the eggplant in a batch of my favorite Eggplant and Lentil Stew with Pomegranate Molasses (recipe can be found on Food and Wine Magazine website).
Like I mentioned at the top of the post, summer-like weather is here!
And cucumbers.
And beans. And Pimento de Padrons! The Padrons are finally starting to roll in.
And more beans.
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| Spanish Musica beans. |
And a few Sugarsnax carrots.
And then all the rest of the Sugarsnax carrots. I pulled all the remaining carrots yesterday to make room for the fall planting of snap peas.
Sorry Hank (the Tank, aka Porkster), I think raw carrots are one of the few things you won't eat.
That's the final harvest of Purple Peacock broccoli, I pulled the plants to make way for the new planting of chard. The Di Ciccio broccoli keeps putting out new shoots.
I harvested two rounds of shoots from the Di Ciccio in the past week. And I've been pulling Greek Gigante bean pods as they dry on the plant. There's a basketful of pods sitting in the living room just waiting for me to spend an evening in front of the TV, but I'll wait a couple of months longer until the harvest ends and just do them all at once and add them to the tally then.
I'm getting my cilantro fix by harvesting the little sprouts. I just recently discovered the the entire sprout, roots and all, are very flavorful and aromatic and the roots are still tender at this size. These aren't in the tally but I thought I'd show them anyway.
The beets are getting crazy big and I need to pull them all but I hate to do so when I'm not ready to utilize the greens. So they continue to grow and grow.
The beet on the left is a Baby Ball, a big one pound ball-o-beet.
A big roasted Baby Ball beet.
That's all that was required to whip up a batch of Pureed Beets with Yogurt and Za'atar from Yotam Ottolenghi's book Jerusalem. Oh my, was that incredibly good, and look at that MAGENTA color!
I did mention that the Padrons are rolling in. The eggplant has slowed down. Unfortunately, my eggplants are ailing from something and dropping a lot of their flowers so the harvests are trickling in. That's 2 more Sicilians and one Bonica.
And the Padrons keep rolling in.
Along with the zucchini (83 pounds and counting). That's the first harvest of Isleta Long peppers. I used those along with the eggplant in a batch of my favorite Eggplant and Lentil Stew with Pomegranate Molasses (recipe can be found on Food and Wine Magazine website).
Like I mentioned at the top of the post, summer-like weather is here!
Here's the harvests for the past week:
Emerite filet beans - 1.4 oz
French Gold filet beans - 3.1 oz.
Spanish Musica beans - 1 lb., 11.4 oz.
Baby Ball beet - 1 lb., 9.7 oz. (inc. greens)
Red Baron beet - 1 lb., 8 oz. (inc. greens)
Di Ciccio broccoli - 1 lb., 10.9 oz.
Purple Peacock broccoli - 8.3 oz.
Sugarsnax carrots - 7 lb., 1.3 oz.
Garden Oasis cucumbers - 2 lb., 8.9 oz.
Green Fingers Persian cucumbers - 1 lb., 5.6 oz.
Tasty Green Japanese cucumbers - 3 lb., 2.9 oz.
Tortarello Abruzzese cucumbers - 2 lb., 8.5 oz.
Bonica eggplant - 1 lb., .8 oz.
Sicilian eggplant - 12.2 oz.
Red Janice garlic - 3.5 oz.
Aji Angelo pepper - .2 oz.
Isleta Long peppers - 8.7 oz.
Pimento de Padron peppers - 1 lb., 10 oz.
Galinas cherry tomatoes - .9 oz.
Green Grape cherry tomatoes - 8.5 oz.
Isis Candy cherry tomatoes - 2.5 oz.
Jaune Flamme tomatoes - 4.3 oz.
Martian Giant tomato - 2.3 oz.
Nyagous tomatoes - 12.1 oz,
Ortolano di Faenza zucchini - 1 lb., 10.7 oz.
Romanesco zucchini - 3 lb., 8.6 oz.
The total harvests for the week came up to - 35 lb., 9.5 oz.
Which brings the total harvests for the year to - 383 lb., 10.7 oz.
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to see what garden bloggers from around the world have been harvesting lately.
Beautiful harvest. I just love the color that beets can make things! Interested to hear about what you made! It sure is pretty!
ReplyDeleteI'll have to try that trick with the cilantro, roots and all. I often eat the sprouts, and often I think they have more flavor than the full grown herb.
ReplyDeleteIt looks like Sugarsnax favor your growing conditions and hate mine. Our carrots are night & day.
ReplyDeleteBeautiful magenta on your pureed beets. I so wish I liked beets because I love the color. I think they are so pretty. I have grown them, but when I do I give them away.
ReplyDeleteYour harvest is beautiful. That's a pile of Padrons, how many plants do you have? Mine were early then tapered off. Starting to bloom again, they just didn't like the temperature extremes we got this summer.
ReplyDeleteWell, I didn't want to come up short on the Padron harvest so I planted 10 plants. Yikes, they're small this year, but still, I'm about to be inundated.
DeleteBaby Ball beet grows to 1 lb size amazing. The puree looks yummy, bookmark the page, gotta try that recipe.
ReplyDelete7+ pounds of carrots, that's a lot of carrots, how do you store them?
ReplyDeleteI just remove the tops and store them in plastic bags in the refrigerator. They won't last very long anyway, my husband loves carrots and these will disappear in no time.
ReplyDeleteIt's all so abundant. Can you believe I forgot -- forgot, I tell you -- to plant Padrons this summer? Nor did I plant enough sweet peppers. I'll have to enjoy by proxy. Lovely lovely beans!
ReplyDelete