It’s time once again for Harvest Monday, where we celebrate all things harvest related. With a frost and possible freeze predicted for Friday morning, I spent much of the week harvesting tender vegetables. That included digging the sweet potatoes, which I broke up into two sessions on consecutive days. I planted less slips than last year since we had more than we could eat in 2019. I still wound up with over 40 pounds of them. Most were in good shape though a few had vole damage. I’ll let them cure in our warm-ish basement, which is the best place we have for the task. I don’t generally clean them up before using, since the skins are fragile right after digging and I find they keep better this way.
One of my favorite sweet potatoes is called Purple, which has purple skin and a dry purple flesh. I first got my slips from Norma (Garden to Wok). I think of her generosity every time I eat one of them. The dry flesh is perfect for sweet potato hash, sweet potato fries, and a salad I make with roasted sweet potatoes and beans. It was also the most productive of the ones I grew this year, and I wound up with over 10 pounds of them alone.
I also pulled as many peppers as I could, including ones for drying, smoking, pickling and fermenting. It’s been a good year here for hot peppers, though only so-so for sweet ones. I’ve been running the dehydrator around the clock trying to get them all dried. Our humid climate makes it difficult to dry them any other way.
I did finally get a good haul of sweet peppers for fresh eating. These are mostly Italian types like Cornito Giallo, Cornito Rosso, Carmen, Jimmy Nardello and Dolce di Minervino.
Aji Delight is a baccatum type pepper with large fruit that is sweet and crunchy. It has no heat whatsoever, and I usually use it like a sweet pepper.
I pickled some of the hot peppers in a sweet brine, including a mix of the Peppadews, Tangerine Dream and Honeypeno. These all have a mild heat level, and will be useful in many dishes in the kitchen.
It has been a great year for eggplant, and we have been well supplied since early summer. Eggplant rollatini and baba ganoush are on the menu in the coming week.
I pulled all the neck pumpkins that were ripe, almost 60 pounds of them. That will keep us well supplied this winter! One vine made the usual pumpkins with long necks, while the other vine made more blocky fruits.
Turnips are certainly frost hardy, but I pulled the first of the fall planting so we could enjoy the roots and greens. These are Hakurei salad turnips, and I plan on roasting some of the roots this week.
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!