It’s time once again for Harvest Monday, where we celebrate all things harvest related. We got just over an inch of much needed rain last week, which should help the gardens a bit. It was our first decent rain in over a month, and pretty much the only rain we got in September. Before the rain came, I got a nice haul of tomatoes and hot peppers. The tomatoes are holding up surprisingly well given the dry conditions, while the peppers are producing too but much less than usual.
Chef’s Choice Orange tomatoes are my favorite orange-fruited variety, and it has given us a good supply for a couple of months now. We’ve been enjoying these sliced and eaten as a side dish.
It’s my first time growing the 2023 AAS Winner Wildcat cayenne. This variety has large, thick-walled fruits with a mild heat level rated at 500-1000 Scoville heat units. That is a lot less heat than most cayenne varieties, and less than a jalapeno for that matter. I tasted one of these and it had a sweet flavor and crunchy texture with very little heat. I think this one is a keeper, and it should make a good addition to hot sauce or for a batch of my Sweet Pickled Peppers.
Another September harvest featured more hot peppers, and a surprise cucumber from the greenhouse. I say ‘surprise’ because I thought the cucumbers were done for in there, and had not even been watering them.
The Nokya cucumber plant did not get the news however, and kept on growing. I harvested two of these beauties last week, and more are setting on. That prompted me to start watering the plant again to give it a little encouragement!
I used some of the cucumber to make a Farro Salad with Feta, Cucumbers and Sun-Dried Tomatoes for lunch yesterday. Along with the cuke I used fresh parsley from the garden plus some of last year’s dried tomatoes. We served it up with some of my wife’s Curried Chicken Salad and some pita crisps. I love using the farro, which holds up well for salads or soups without getting gummy. And the sweetness of the dried tomatoes compliments the salty tang of the feta cheese while the cucumber adds crunch.
The hot pepper harvest included a few of the Pumpkin Spice jalapenos. These are one of a trio of peppers developed by the New Mexico State University Chile Pepper Breeding Program. I’m also growing the Lemon Spice this year, while the third pepper is called Orange Spice and is much hotter than the other two.
The Aji Delight peppers I harvested are a C. baccatum variety with no heat though. I’ve been pickling a lot of these, and they are crunchy and sweet tasting for fresh use too.
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 check out what everyone is harvesting!