Harvest Monday October 10, 2022

It’s time once again for Harvest Monday, where we celebrate all things harvest related. The weather took a sudden turn colder last week, and we had moderate frosts a couple of mornings. I was scrambling to harvest all the frost sensitive crops I could, except for the sweet potatoes which will need to be dug this week. I got a lot of pole beans that I shelled and froze, plus a few eggplant. It has been a great year for eggplant, and we have had plenty to eat for several months now.

October harvest

I finally got a few ripe Sugar Rush Peach peppers, though hardly enough to make a decent amount of hot sauce. They have taken forever to ripen, and I believe I need to try a different seed source other than the one I got them from (Refining Fire Chiles). Adaptive Seeds lists it and says “Ripens early for a C. baccatum pepper and produces well even in cool growing conditions.” Baker Creek Heirloom Seeds says “super early, high yields of these exquisite sweet-hot peppers.” Neither of those describes the plants I have grown the last couple of years, which get big but are late bearing even in our hot climate.

Sugar Rush Peach peppers

On a happier note, I also found a few end of season tomatoes. The quality wasn’t great, but for October tomatoes I’ll gladly take them!

late season tomatoes

I used the tomatoes and eggplant along with sweet peppers from a previous harvest to make a batch of sheet pan ratatouille. I served it on creamy polenta, and this dish has become a favorite for us here. We really enjoyed this batch since it will surely be the last until next season.

sheet pan ratatouille and polenta

With frost approaching I picked all the ripe hot peppers I could find to make a bit more hot sauce. This round included Flaming Flare, Early Flame and Sweet Jalapeno. I also got a few more of the Garden Salsa which I am drying to make chile powder. If the frost spared the plants, I will harvest green ones for chile powder too.

assorted hot peppers

I also got a big harvest of the C. baccatum Aji Rico peppers – right at three pounds worth! This 2017 AAS Winner is truly a star producer for me here, and the ripe peppers have a great flavor along with a medium heat level. They make a tasty hot sauce, which is what I plan to do with these.

Aji Rico peppers

I also have a new one I’m trialing here this year called Aji Colorado. It has only ripened a few so far, and while the peppers have a good flavor I don’t think they are any match for Aji Rico.

Aji Colorado peppers

My wife used several of our Escamillo and Carmen sweet peppers to make a pepper quiche. We enjoyed it for dinner one night, and the leftovers were even tastier for lunch the next day.

sweet pepper quiche

pepper quiche with baked apples

It seemed like a good time to gather any winter squash that had matured, and I found six of the Centercut and one big Turkeyneck neck pumpkin. The Turkeyneck weighed a whopping 12.5 pounds, and the six Centercut squashes totaled 17 pounds. That should keep us supplied for our winter needs! The Turkeyneck squash get big, but I think the mature Centercut has a better flavor so I will likely grow more of it next year and skip the Turkeyneck. I also harvest the Centercut at the green, immature stage when it is great for roasting.

Centercut and Turkeyneck winter squashes

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 please take a minute and check out what everyone is harvesting!

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2 Responses to Harvest Monday October 10, 2022

  1. Sue Garrett says:

    That quiche looks delicious – very professional. Have you ever grown turmeric?

  2. Will - EightGateFarmNH says:

    Wow, very surprised you got frost so early. Like you, I get frustrated that the SR Peach peppers take so long to mature. I’m thinking I’m going to skip them next year. BTW, I got my seeds from Baker Creek, and they do not live up to the hype on the packet. On the other hand, I really like your Aji Ricos. And the polenta looks amazing.

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