It’s time once again for Harvest Monday, where we celebrate all things harvest related.With a hard freeze forecast for this Monday morning, I spent much of the last few days ‘winterizing’ the garden and greenhouse. That meant harvesting any tender vegetables from the garden areas. There were quite a few peppers that were ready to harvest, both sweet and hot types. I got right at two pounds of sweet Italian types like Carmen, Cornito Rosso, and Lemme’s Italian.
sweet peppers
I got over a pound of the mildly hot Malawi Piquante peppers (aka Peppadew). I will pickle these in a sweet brine solution. We use these peppers on salads and pizza, and they make a tasty Peppadew Aioli sauce.
Malawi Piquante peppers
Aji Golden is another mildly hot baccatum pepper that I like to pickle.
Aji Golden peppers
The small Thai hot peppers are quite hot, and I dry these for later use. A few go a long way for my tastes, so we will be well supplied with these.
Thai hot peppers
I harvested the first of the fall planted kale to use in a soup I made last week. Wild Garden Mix is one of my favorites for flavor, and it went well with cannellini beans in the soup.
Wild Garden Mix kale
My fall planted kohlrabi did not do all that well, but I managed to get a few. This is not the prettiest kohlrabi I have ever grown, with lots of slug damage to the skins, but that won’t affect the eating qualities any. Thankfully the spring harvest was much better, and I have hauled in 35 pounds so far this year,
Terek kohlrabi
The pole beans are not quite done for, and I managed to find two pounds of them last week. It has been another stellar year for beans, and we have enjoyed them fresh plus I have filled the freezer for later use.
harvest of pole beans
It has been a great year for eggplant, and I got what will surely be the last of the 2020 harvests. The white fleshed Bride has done very well for me, as have the larger ones like Dancer and Galine.
eggplant harvest
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!
Peppers are a distant memory for us now, we are in full on autumn harvest glory! Your’s look incredible though, if ours were outside at this time of year I think they would have rotted, given the endless rain.
A very very nice final picking of peppers. Have you mentioned how you preserve your sweet peppers? Or do you just eat them right away? Nice final bit of eggplants, too. And wow, 35 lbs of kohlrabi!
I use this recipe to pickle the peppers, minus the spices.
https://www.food.com/recipe/peppadews-piquant-peppers-the-pickling-recipe-449835
White wine vinegar, sugar, water, and garlic
I just can’t believe how your peppers just keep on coming. How do you use so many?
Drying them and turning into sauce reduces them a lot. And we eat the pickled ones all year long.
Isn’t it nice how beans, peppers and eggplant hang on to the end of things in the garden? Whoa, 35 pounds of kohlrabi would last me for years but then you ferment.
Yes, I fermented at least half of the kohlrabi, and froze a bit for use in soups.
What gorgeous looking chillies Dave! Thank ou for the pickling recipe as I have some small orange chillies I’d like to use in this way…no peppadews unfortunately!
I like this recipe for all kinds of peppers – both sweet and hot ones.