Once again it’s time for Harvest Monday, where we celebrate all things harvest related. Tomatoes have finally started ripening here, and I got a small selection of cherry tomatoes last week. The red Jasper is small but super sweet, while the Sun Sugar is golden and Fire Fly is white. Most of these wound up on salads or got eaten for snacks.
first cherry tomatoes
Jasper tomatoes
Summer squash is still coming on strong, and I’ve been busy freezing a lot of it for later use. The yellow Tempest and the two-toned Zephyr are hanging out with various zucchinis in the below photo.
summer squashes
I’m growing Green Griller for the first time. It’s a green zucchini that makes short, blocky fruit that are ideal for slicing lengthwise and grilling.
Green Griller squash
The broccolini harvest is about over but I did get a decent cutting of it last week. I’ll replant for a fall crop, and it’s almost time to start those seeds here soon. I’ve already got some collard greens seedlings going.
Broccolini side shoots
My wife continues to get good sized harvests of blueberries every few days. We enjoy eating them fresh then freeze the rest. The mosquitoes love her so she has to wear long pants and spray bug repellent every time she harvests.
blueberry harvest
Kossak kohlrabi is my favorite for fermenting, since it makes large sized bulbs. These seven weighed seven pounds total, with some weighing more than a pound and the smaller ones a bit less. The larger size makes it easy to grate for kraut or to slice into sticks for fermented kohlrabi pickles, which is exactly what I did with most of these. I did a Variety Spotlight on Kossak a few years back with more info on this great variety. I’ll be growing it again this fall too.
Kossak kohlrabi
And I started digging garlic last week. Red Janice was one of the earliest to start drying down, so I dug it first. I will be digging more this week as the early ones are browning up fast. The fresh garlic is so juicy and a nice change to the stored bulbs we’ve been using all winter.
Red Janice garlic
Last but not least I made a cutting of flat leaf parsley to go in a tabouli salad. Parsley is our most-used herb here, with basil and cilantro coming in second. I have basil growing right now but the cilantro has all bolted long ago.
flat leaf parsley
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!