This week brought our first freezing temperatures. It got down around 25F one night, and below 30F another. All the tender herbs and vegetables are now history.
The Sun Gold tomatoes were still producing in early November. They’ve given us tomatoes for five months now, starting to produce in mid June. I’m going to miss them for sure!
There were quite a few blooms still on them. Pretty amazing given the cold weather and several frosts lately!
After the freeze they are pretty sorry looking.
I decided to harvest a lot of the chard leaves before covering them with the cold frame for protection. I’m hoping to get these plants to overwinter and give us some more greens next spring. I froze some of the chard for use this winter. I plan to use it in frittatas and soups. There was a little over two pounds of chard in all.
I harvested the last Brown Turkey fig of the season. It wound up on my breakfast yogurt one morning, along with some sliced banana and homemade granola.
I will miss the fresh figs, but I did make a small batch of fig preserves. And we dried some of the figs so we can enjoy them later too. I enjoyed some of the preserves on the English Muffins my wife made last week.
I picked any ripe tomatoes I could find, and a few green ones that may ripen later. I fried some of the green ones for dinner last night. We don’t eat much fried food, but we love fried green tomatoes! I dredge these in a cornmeal/flour mix and fry them in a little oil.
I also harvested kale this week, plus a cucumber, lettuce and arugula from the greenhouse that went on a salad. The total harvest for the week was a little over 9 pounds, bringing the total harvested for the year to 844 pounds. For more gardener’s harvests, visit Daphne’s Dandelions.