It’s time once again for Harvest Monday, where we celebrate all things harvest related. I cut more winter squash last week, this time it was the Centercut variety. I harvest most of these at the green stage, but I let a few mature on the vines. They are more of a neck pumpkin than a tromboncino I think, and this batch weighed 21 pounds. The largest was over 6 pounds, so they compare favorably with the other neck pumpkin I am growing called Turkeyneck. I will let these cure for at least a month before we use them.
Centercut squash
six pound Centercut
It has been a good year for eggplant. The small fruited ones gave us an early harvest, and now the long Asian types and the blocky Italian types are keeping us well supplied. We roasted one of the big Italian ones along with some sweet peppers to make an open-faced eggplant sandwich one day for lunch.
Galine eggplant
eggplant and roasted pepper sandwich
I’ve got Fairy Tale and Patio Baby eggplant growing in containers, and while they have slowed down they aren’t finished fruiting yet.
Fairy Tale and Patio Baby eggplant
Not to be outdone, the Asian eggplant are still producing well for me. I believe it is Bride, Orient Charm, Orient Express and Machiaw in this batch, hanging out with some Italian sweet peppers.
eggplant and peppers
I got several pounds of the pole beans last week, and most of these were blanched and frozen. I’ve harvested 20 pounds of beans so far, and I have a small planting of bush types that are just now starting to bloom.
bean harvest
It hasn’t been a great year for tomatoes, though we had plenty for processing. The small fruited cherry types are giving us enough for fresh use, so I am not complaining.
cherry tomatoes
I harvested the first of the hot peppers last week from container grown plants. The long red Amazing 2 is a Korean type for making gochugaru powder, while the small one is a hot Thai bird pepper. For these I fired up the dehydrator outside on the front porch, where it will likely stay busy as more seasoning type peppers ripen.
Amazing 2 and Thai hot peppers
The Thai peppers are very hot, and the small size makes them useful for adding a touch of heat to a dish by using just one or two of them. I also use them to spice up my homemade kombucha. One of my favorite flavors is Spicy Thai Basil, which has lemon juice along with the basil and Thai pepper. I use several of the herbs we grow to flavor kombucha, including Genovese basil, sage, and mint.
bottling homemade kombucha
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!