Welcome to Harvest Monday, where we celebrate all things harvest related. I’m getting lots of peppers now from the garden so this will mostly be a Pepper Edition for me. There’s not much to say about some of them so I’ll breeze right through those. Lots of the baccatum peppers are ripening now. It’s the red Aji Angelo and the yellow Criolla Sella below, and I dried them.
Criolla Sella and Aji Angelo peppers
The Aji Golden plants are really prolific. They have a fruity flavor and very little heat. I pickled these.
Aji Golden peppers
But the most prolific baccatum I have is the Malawi Piquante, aka the Peppadew peppers. I pickle these in a sweet brine, and we use the pickled peppers on pizza and in salads. They make a killer Aïoli sauce too. There’s a bit over two pounds of them on the pan below, which made two quart jars of pickled peppers.
Malawi Piquante peppers
I also got more of the o/p Guajillo and the hybrid Minero peppers for drying. I’ve really come to enjoy these for chile powder, and I can’t get enough of them. There’s a single brown Aji Panca in there too which I dehydrated.
Aji Panca, Guajillo and Minero peppers
I got enough of the NuMex R Naky peppers to roast, along with some Baron poblanos that I forgot to photograph. After roasting I peel off the skins, chop the peppers and freeze for later use. It’s my first time growing NuMex R Naky, and I’m not sure they’re an improvement over Anaheim, at least not in my garden.
NuMex R Naky peppers
I got a nice haul of the Korean type peppers I am dehydrating to make gochugaru flakes for kimchi. It’s the small Korean Hot, the medium Lady Hermit, and the larger Lady Choi below. I have them all growing in containers, and despite the small size the Korean Hot has so far yielded the most by weight. These are all relatively mild on the heat scale, though I will get a better sense of that once they are dried.
Korean Hot, Lady Hermit and Lady Choi peppers
Sweet peppers are ripening too, including my new favorites Cornito Rosso and Cornito Giallo.
Cornito Giallo and Cornito Rosso peppers
And I got a trio of the Hungarian Cece peppers. These thick-walled peppers start off white and ripen to red. They remind me of Feher Ozon, except they are a bit bigger. I wasn’t too impressed with Cece either raw or cooked, so I am dehydrating them to see if they make a decent paprika.
ripe Cece peppers
Another pepper I’m drying for paprika is Nora. It has thick walls and I think it looks much like a small pimento pepper. Legend has it this was one of the peppers Columbus brought back from his voyages to the new world. Regardless of its origins, today Nora is grown in Spain where it’s used to impart a deep red color and mildly spicy flavor to many foods. The plant is loaded with green peppers and I hope more ripen here soon.
Nora peppers
I’m also getting lettuce as needed from the greenhouse plantings. It’s the frilly green Tango and the slightly red 21st Century Fire in the photo. Red lettuces don’t usually get very red in our greenhouse, due to lower light levels than they get when grown outside. One upside though to greenhouse lettuce is that the leaves are tender and usually cleaner than those I grow outside.
Tango and 21st Century Fire lettuce
Lastly, but not leastly, I got an Astia zucchini from one of the two plants I have growing in 7 gallon Smart Pots. And I found a few tomatoes in the garden too, though they were a motley group that included the last of the Red Racer cocktail tomatoes, a few of the Marzano Fire rogues and a Chef’s Choice Orange. I used the zucchini and some of the tomatoes to make a batch of my Zucchini and Tomato Bake.
zucchini and tomatoes
Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to share, add your name and blog link to Mr Linky below. And be sure and check out what everyone is harvesting!
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