Once again it’s time for Harvest Monday, where we celebrate all things harvest related. I got a big haul of tomatoes last week. I got 15 pounds on Saturday, enough to turn into sauce plus more for tabbouli salad and general eating. I got almost 7 pounds of 1999 AAS Winner Juliet, which never fails to deliver for me here in my garden. Health Kick has also done well.
Juliet tomatoes
Golden Rave, Mountain Magic and Granadero tomatoes
Health Kick tomatoes
I’m picking the pole beans every couple of days now. Robe Mountain, Musica and Rattlesnake are setting on with Bertie Best and others starting to bloom. It looks like it may be a great year for beans, and I have already been freezing the extras. Robe Mountain is a so-called “greasy” bean from the Sustainable Mountain Agriculture Center. Bertie Best Greasy bean is another one from them. They have a wonderful collection of old-time bean varieties, and I’m growing several of them this year.
Robe Mountain pole beans
The eggplants have slowed down we we are still getting a decent amount. Machiaw, Bride and Shoya Long are great when roasted or stir-fried. Sadly, you couldn’t sell these 100% organically grown eggplants in a grocery or farmer’s market. They are too “wonky” – misshapen and with blemishes on the skin. Gardeners learn pretty quickly that’s often the way fruits and veggies look, and it doesn’t affect the taste any!
eggplant
The peppers are finally starting to ripen. I picked the sweet mini bell Orange Blaze last week, along with Korean peppers Lady Choi and paprika peppers Hungarian Magyar which I dehydrated. Orange Blaze is hanging out with Seychelles pole beans in the below photo.
Orange Blaze peppers and Seychelles beans
Hungarian Magyar and Lady Choi peppers
I got two ripe Piquillos and three of the Gernika last week. Reader Jeanne sent me some seeds last year of these two Basque peppers. Gernika is usually eaten green and prepared like Padron peppers, but these got away from me and ripened. I will try them green next time. Piquillos are often slow roasted over an open fire, but we roasted ours in the oven. Neither of these peppers has any heat, and I look forward to eating more as they set on.
Piquillo and Gernika peppers
Winter squash are starting to mature now. I got several last week, including Cream of the Crop, Gill’s Golden Pippin and Baked Potatoes. These are all acorn types, and should be ready to eat right away since they aren’t long keeping squash.
Cream of the Crop and Gill’s Golden Pippin squashes
Baked Potatoes winter squash
The tromboncino vines are still producing. We’ve been sharing these since they are so prolific. It looks to be a good year for the squashes too, both the summer and winter types.
tromboncinos
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!