It’s time once again for Harvest Monday, where we celebrate all things harvest related. Our weather has taken a turn recently, with cooler temps and less humid air. I had to wear a light jacket a couple of mornings when working in the garden, while my wife bundled up in long pants when we went for a walk one morning. I’m not complaining, since it’s a welcome break from the heat we’ve had most of the summer. I brought in a few more winter squashes last week, including the large Centercut plus Thelma Sanders acorn and a Celebration sweet dumpling squash.
The pole beans don’t seem to mind the weather, and I harvested over seven pounds last week. Considering the cooler temps, we used some of the fresh beans along with frozen squash and other veggies to make a batch of vegetable soup for dinner last night. I’ve been busy freezing the rest of the beans.
I got enough ripe paprika peppers to start drying them. I’m growing Dulce Rojo and Hungarian Magyar this year, which have both done well in years past. If I get a lot more I may consider smoking a few for making smoked paprika. I also like to smoke a few hot peppers when I fire up the grill to smoke.
And I got more Korean peppers, this time the Kimchi variety I dry for gochugaru powder. One Glow orange bell pepper managed to ripen without rotting too.
I also got a few more of the Aji peppers, this time the red Aji Delight and the yellow Aji Golden. Aji Delight has no heat whatsoever, and has the typical fruity flavor of the aji pepper family. Aji Golden has only a mild heat level, with a sweet fruity flavor. Also appearing were a Cornito Giallo and a Cornito Rosso, plus a few of the Jimmy Nardellos.
It has been a good year for eggplant, and last week I harvested over three pounds of it. I will use some for a roasted eggplant pasta dish I plan to make this week. And I see a curry in our future too.
The tomatoes are few and far between now, though I did get a few small fruited types for salads.
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 getting a bit chilly here too Dave, the nights are well below 10c but the days are still quite pleasant. I’m well on with the winter planting now, but the early spinach is all going to seed, but it gets replaced in October with field beans.
I( need more than a light jacket at times here but then the sun comes out and layers are stripped off. Our weather is die to turn much colder in the week. We don’t grow chillies as we are chilli wimps. I once ended up with really stinging hands after preparing what I though were very mild chillies. It made me wonder what effect it had on the inside after eating>
With the exception of the winter squash, which are very nice, your harvests still have a summery look to them. I always enjoy seeing the peppers you grow, and get some good ideas from them.
You harvest is really a rainbow delight for the eyes, especially the peppers.
By the way how do you freeze your beans, do you blanche them or no?
Yes, I blanch for 3 minutes then cool before freezing. I sometimes put them on a cookie sheet to freeze so I can break into pieces and add to soups as needed.
Looks like a late summer garden. The return of fall is welcome. We’re waiting here in SoCal.