It’s time for Harvest Monday, where we celebrate all things harvest related. The summer squashes are slowing down but we had a few replacements last week. Tromboncino is a moschata winter squash that is usually used before the fruits are mature. I’ve been growing it for years now, and this year I’m also growing a hybrid creation called Centercut (Row 7 Seeds). It’s shorter and a bit darker green than the o/p version.
I took these and sliced up into pieces and roasted in a cast iron skillet. The Centercut had a bit more flavor, though both were tasty prepared this way. The Centercut had a yellowish tint to the flesh, which made it easy to tell from the all green Tromba d’Albenga. I also like to spiralize the Tromboncinos, which we will surely do as more set on. The drier flesh holds up well that way whether it’s blanched in water for a pasta substitute or roasted.
I got enough of the red Amy’s Apricot cherry tomatoes to save seeds for next year. We ate the rest of them in various dishes. These are a sweet cherry type from Amy’s Apricot Mix tomato, which usually makes orange fruits but occasionally throws off red sports like the one I got this year.
I’m also starting to get slicing tomatoes to enjoy on sandwiches and as a side dish. This batch included Chef’s Choice Orange, Better Boy and Damsel. I’m losing quite a few to rot and splitting but some are making it to ripen.
I picked a few peppers last week. The Czech Black peppers turn red when ripe but are a blackish purple when they are young. These were mildly hot, and I believe they have a better flavor when ripe.
The Kimchi peppers I have growing in a container were definitely red ripe and and ready to harvest. I generally dry these peppers and grind them into gochugaru powder for seasoning kimchi, which is what I did with this batch.
I got a few more pods of okra last week. I set out 30 plants, but only a few are flowering so far. When they all get going we should get a regular supply of pods, and hopefully enough to freeze a bit for soups and other uses. These were great roasted, even if it was only a few bites worth!
The eggplants in the main garden are starting to produce now. The first two were Shoya Long and the white Aretussa. Shoya Long got hung up on the cage when growing, otherwise it wouldn’t have grown crooked like that. Didn’t hurt the taste any though! Aretussa is especially mild and bitter free.
The pink and white Bride eggplant also set the first fruit, and is hanging out with bush beans, cukes and yellow squash in the below photo. I’m also growing the white fruited Clara eggplant, which hasn’t set fruit yet.
I used some of the greenhouse cucumbers plus basil to flavor a few bottles of kombucha I made last week. I juiced the cucumber, and it makes for a surprisingly good flavor for the tart kombucha. I also like using both the Italian and Thai basil for flavorings. The basil is growing nicely in the heat, and I made a small batch of pesto with the Italian basil last week.
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!
It’s amazing to see those lovely peppers ready so early, what zone are you in Dave?
We’re in zone 6B Steve.
The Centercut squash looks lovely, and you say it tastes great too, so it sounds like a winner. Nice to see peppers making an appearance. I’ve grown Bride eggplant for several years, but this year none of the original seeds germinated, so I’m guessing they have a shorter shelf life than others.
You’ve some interesting shapes and a variety of colours there
A nice variety of vegetables!
Better Boy and Early Girl have been my best tomatoes this year.
My larger varieties (Beefsteak types) have been very disappointing. For some reason, stinkbugs have been very attracted to them, and the tomatoes have been small.
Thanks for hosting Harvest Monday!
Look at you and your okra of many sizes! And your Tromboncinos look amazing. I may give them a go next year, as I never do well growing pumpkins and squashes.
The kimchi peppers look amazing! I’m holding my breath when it comes to the tomatoes, both the fruit and the plants. We’ve had so much rain this year that I’m pretty much expecting it to be a short season once disease takes hold, which it’s bound to sooner rather than later.
Now I’ll have to try cast iron skillet roasting of squash and eggplant. We’ve enjoyed how quick, easy and energy efficient this method is–not to mention delicious.
Wow Dave! Okra!! How good to they look. And there is nothing to compare with the taste of fresh tomatoes, especially at the start of their season. All looking fantastic