Once again it’s time for Harvest Monday, where we celebrate all things harvest related. The beans continue to roll in here, keeping me busy harvesting and processing them. There’s about 2.5 pounds of them in the below photo, a mix of several varieties. I planted the purple podded Blauhilde last year and even though it wasn’t on the grow list for this year, some volunteered and are doing quite well. I got over six pounds of beans total this week, and the freezer is starting to fill up nicely.
I got a few more eggplants last week though the plants are not producing well right now. I see Dancer, Farmer’s Long, Bride and Shoya Long in the below photo,
Chef’s Choice Orange is one of my favorite slicing tomatoes. It’s been a terrible year for the big slicing types with many of them rotting as they ripen, but we’ve gotten a nice supply of this one.
The tomatoes and eggplant got together one day for one of my favorite summer treats: eggplant sandwich. With toasted homemade Emmer and Whole Wheat bread spread with a bit of smashed avocado on it and layers of grilled eggplant, sliced tomatoes and lettuce, it made for a tasty lunch.
We got our first harvest of collard greens last week. This was the hybrid Flash, one I’ve grown in the past. The big leaves cooked up tender and flavorful, and I’m looking forward to eating many more of these greens in the weeks to come. They should keep on going until a hard freeze takes them out.
The Jester squash vines didn’t make a lot of fruits but I was happy to get these three after a couple of them had insect damage and rotted. We have lots of squash to eat right now but I do want to give these a taste as soon as we can. And there are more winter squash still coming on in the garden, which hopefully will ripen before cold weather gets here.
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!
Fourteen pounds of beans for us this week and we don’t even freeze them, so our network of veg lovers have been doing sterling work eating them all fresh for the last few weeks! We might get around to freezing a few next week, just in case we get desperate in winter for something different, but we are not fans of frozen beans (except broad beans, which we have a 4kg of). After seeing your amazing squash varieties I’m trying to convince Debbie to go beyond Crown Prince and Tromboncino, (I’ve managed to course the variant you recommended a few weeks ago)
Our beans are doing well too especially Python which is a climbing French bean on the other hand the squash have hardly produced any fruit,
Nice quantity and variety of beans. Interesting that the Blauhilde grew true to type; don’t beans love to interbreed? I wonder if collards would grow in my area; I like them, and yours look particularly nice.
The Jester squash looks interesting. Orange flesh. Looks like it’s in the delicata family. We’ll long for eggplant in the winter.
Those Jester squash look lovely – they sort of remind me of Delicata (which I’m growing for the first time this year & am so looking forward to cooking one up!). Our tomato plants are on a rapid decline and it’s a race to see how many more fruits I can get off the vines before they call it quits. Can’t say I’m surprised with the very wet start to the summer.
Hi Dave, I like the eggplants a lot, and I am always looking what works best for me. I have the Dancer that is really pretty with that lovely color, last year I had Bride eggplants but aI didn’t enjoy them as much as the others, don’t know if you feel the same. But the real reason I am writing is to talk to about my favorite eggplant, never bitter, great taste forgiving all my mistakes, lovely stripes: Listada de Gandia. I really think you should try it to see if it performs well for you and to try it’s sweet white flesh. Hope you do it and share what you think of it!
Thanks for the tip Marisa – I will check out Listada de Gandia! We have enjoyed the Bride eggplants, but I’m always looking for new varieties. I do like the white fleshed eggplants in general.