The summer vegetables continue to slow down, as the drought continues. We’ve had a little cooler temps here of late, but still no rain. It’s very difficult to keep a garden producing on watering alone.
Still, we are managing to get harvests from the garden. I harvested about 1.5 pounds of chard this week. We have two varieties growing, Virgo with white stems and green leaves plus the multi colored Bright Lights.
The chard was used sauteed as a side dish, and it went into a frittata for lunch one day. We had a baked Delicata squash along with the frittata.
I also harvested hot peppers last week, which I roasted on the grill, then peeled and chopped and froze for later use. There’s nothing like the smell of roasted peppers! I used a mix of Anaheim types, plus some green and red Anchos, and a few Jalapenos.
After grilling for about 8-10 minutes on a hot grill, the skins were all charred and blackened.
After the peppers cooled off, I put on rubber gloves and peeled and seeded them. Then I chopped them up a bit and divided into portions. My wife sealed the portions up with her FoodSaver and we put them in the freezer for later use. These taste so much better than canned chiles!
I also harvested enough tomatoes to roast a batch of them in the oven, make salsa, etc. Harvest total for the week was 9.3 pounds. For more garden harvests visit Daphne’s Dandelions, or better yet, add a link and show us your harvests!