It’s time once again for Harvest Monday, where gardeners from all over celebrate all things harvest related. The harvests were a bit slim last week, as we used up veggies from the previous week’s harvests. I did pull up a few more kohlrabi, as we needed some for a Thai dish that featured the stir-fried kohlrabi and sweet peppers. There’s a few more peppers in the refrigerator but they are almost all gone now.
kohlrabi harvest
I did get a few hot Thai peppers from a container grown plant in the greenhouse. This strain came from the Seed Savers Exchange, and the peppers are a bit bigger than the one I have been growing for some years now. They are quite hot, and one goes a long way in adding heat to a dish.
Thai peppers
It was also time to harvest the turmeric plants I had growing in containers. They did quite well that way, and I took out the biggest rhizomes and replanted the rest for next year’s crop.
turmeric in container
I had three varieties growing from seed stock I have bought over the years: Indira Yellow , Hawaiian Red and White Mango. All have different flavors, with White Mango having a mild taste and Indira Yellow being quite pungent. Indira Yellow had the biggest yield this year for me. Whenever we visit Hawaii, the farmer’s markets always seem to have big piles of the Hawaiian Red for sale, so it must enjoy the climate and long growing season there.
turmeric harvest
I also cut a few Mizuna greens for use last week. It is soup weather here, and these went into a mushroom and noodle soup. It was seasoned with ginger, soy sauce and sesame oil with soba noodles, carrots and chicken. We topped it with some of our flat leaf chives from the greenhouse.
Mizuna Central Red
Mushroom Noodle soup
I also cooked up a pot of chili con carne that featured our tomato sauce from the freezer. It was seasoned with lots of my homemade chile powder I make from the guajillo peppers I grow. I used bison meat for that along with both red and black beans.
Chili Con Carne
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!
We use a lot of turmeric – do you powder it or use it fresh. I don’t suppose that it would grow here,
I have done it both ways Sue. Turning into powder does require a bit of work. I may try pickling some of this batch.
What a great turmeric harvest! I only grow one variety, and I don’t know what it is, but it’s definitely not your Hawaiian Red. Maybe I can find new varieties somewhere. The soup and chili look extra good for chilly (haha) evenings.
Your Turmeric harvest is excellent Dave. Our local Asian grocer has some roots… is this the time to plant them then? I’d like to try that idea of growing in pots..
Not sure I’ll find bison meat there though lol
I start the turmeric in pots in late winter Kathy. I have grown the ones I get from a local Asian food store, and they do well for me.
That soup sounds great. My mizuna is coming along and might be ready by Christmas. Southern California! We garden year round.
Good idea to grow tumeric in a container. Soup sounds delish. Your growing season is coming to an end. Rest up!