Harvest Monday August 13, 2018

Welcome to Harvest Monday, where we celebrate all things harvest related. And welcome to HappyAcres.blog, and my first official new post. Tomato season continues here, and it has been keeping me busy harvesting and processing them. I dehydrated a few more last week. I sliced some of the Roma types into about 1/4″ slices before drying. These are good for adding to egg dishes and casseroles as-is, where they will rehydrate as the dish cooks.

dehydrated paste tomatoes

dehydrated paste tomatoes

And I dried more of the Juliet tomatoes on Saturday. I cut them into quarters first, though you could also cut them in half. The quarters certainly dry faster, though it still takes the better part of a day. I’ve got the dehydrator set up out on the front porch, which keeps the heat and noise out of the kitchen while it is running.

dehydrated Juliet tomatoes

dehydrated Juliet tomatoes

Pole beans are still coming on too. It’s a mix of Musica, Fortex, Gold Marie and the first of the purple Blauhilde in the below photo. I’ve put quite a few in the freezer now for later eating.

harvest of pole beans

harvest of pole beans

I am also growing the 2017 AAS Winner Seychelles bean this year. The beans are tender and tasty, and this handful got steamed lightly before I put them on a salad. This one’s a keeper, and I plan to give it more space next year.

Seychelles pole bean

Seychelles pole bean

Robe Mountain pole bean continues to pump out the pods too. This one has been amazingly productive this year so far.

Robe Mountain beans

Robe Mountain beans

Eggplant is still producing too. The sweet peppers have been a bit slow to ripen, but I am getting a steady supply now. Cornito Giallo and Carmen peppers are hanging out with Nubia and Galine eggplant in the below photo. Most of these wound up on the grill, where they make an easy side dish. My wife also used some of the eggplant for a grilled vegetable salad.

eggplant and sweet peppers

eggplant and sweet peppers

Guajillo peppers are starting to ripen now. This is my favorite pepper for turning into chile powder. This batch is from the hybrid Minero, and I dehydrated them whole. The green one fell off accidentally while I was pulling a weed and I dried it too.

Minero hot peppers

Minero hot peppers

The first baccatum peppers are also ripening now. Aji Golden is a hot pepper that makes golden yellow/orange pods with mild heat. These came from a container plant that was covered with netting so I could save seed.  I’ve got another plant in the ground and it is loaded with green peppers. Aji Golden is incredibly productive for me, and I hope it’s doing well for those who’ve gotten seeds from me in the past.

Aji Golden peppers

Aji Golden peppers

I also got a few each of Sugar Rush Peach, Sugar Rush Cream and the red Kaleidoscope. All are baccatum peppers, and I’m growing the Sugar Rush peppers for the first time. The Cream colored ones were lacking in both flavor and heat, but the Peach ones had a lovely sweet/hot taste. They should make a tasty hot sauce when I have more of them. Kaleidoscope is one of the mildest baccatums I grow, and I most often pickle them or use fresh.

Kaleidoscope, and Sugar Rush Cream peppers

Sugar Rush Peach, Kaleidoscope, and Sugar Rush Cream peppers

It’s not going to be a great year for winter squash here, but a few have ripened so far. Robin’s Koginut and Fairy are two moschata varieties that managed to make a few fruit. The bush winter squash were a total bust, with the vines rotting before squash set on. Thankfully the vining types did a little better, no doubt since they were up off the ground during the rainy spring weather.

Fairy and Robin's Koginut winter squashes

Fairy and Robin’s Koginut winter squashes

It’s not a bad year for tomatoes though. Chef’s Choice Pink tomatoes have been starring in many sandwiches lately. Like most pink tomatoes it has red flesh, but it is the clear skin that makes it look pinkish. The large beefsteak tomatoes are big and nicely formed, and have a great flavor.

Chef's Choice Pink tomatoes

Chef’s Choice Pink 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 of any size or shape you want to share, add your name and blog link to Mr Linky below. And please be sure and check out what everyone is harvesting!


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