It’s time for Harvest Monday, where we celebrate all things harvest related. We’re getting a bounty of summer veggies now, so many that I think I will share a few group photos of what I’ve been bringing in.
squash and eggplant
Chef’s Choice Orange, Chef’s Choice Red and Damsel tomatoes
Centercut and Tatume squash
cucumbers and Naked Bear pumpkin
eggplant and squash
Centercut is a new hybrid squash released by Row 7 Seed company. It is a moschata type squash that is used at the green immature stage. We’ve really been enjoying these roasted in the oven. The vines have been prolific so far, and like tromboncinos the real trick is to harvest them while they are young and before they get too big.
Centercut squash
And Naked Bear is a small pumpkin grown for the hulless seeds. I got about a half cup of seeds from this one, and after soaking for a few hours in salt water they were off to the dehydrator.
Naked Bear pumpkin
inside of Naked Bear pumpkin
The pole beans are producing now. Musica and Robe Mountain are setting nicely, with a few Rattlesnake beans also joining the party. Most of the varieties I have planted will be a bit later.
pole beans
I got enough okra one day last week to officially qualify as a “mess” of okra! All the plants are not yet blooming, so harvests will pick up once they do. Meanwhile this was enough to enjoy roasted for a side dish.
mess of okra
Meanwhile, I’ve started setting out the fall veggies. I grew these in 72 cell plug flats, and transplant directly from there to the garden. I set out kohlrabi last week, and I will be working to get the kale, cabbage and broccoli in the ground soon. I set out collard greens about three weeks ago, and they are doing well. I also sowed a short row of bush beans last week, and I will sow turnips and fall radishes next.
fall brassicas
Finally, I got caught up with my bread baking last week. We were running low on our bread supply in the freezer, so I baked a couple of loaves. One was a crusty sourdough bread I baked in the Breadtopia clay baker, and the other was an Emmer Whole Wheat loaf. I used my Whole Wheat Sandwich Bread recipe to make the emmer version, using 4 ounces of whole grain emmer flour and 4 ounces of of white whole wheat flour along with the other ingredients. It had a lovely flavor, and I will be making this one again for sure.
no-knead sourdough bread
Emmer Whole Wheat andwich loaf
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!