Daphne's Dandelions is the host for Harvest Monday, where everyone can share links to their harvest for the week. Please visit her blog and leave a link, so we can enjoy your harvest photos!
The Week of August 9-15
26 oz. bush beans
35 oz. pole beans
46 oz. beets
15 oz. carrots
65 oz. cucumbers
11 oz. basil
32 oz. potatoes
53 oz. sweet peppers
30 oz. crookneck squash
80 oz. zucchini
48 oz. strawberries
1087 oz. tomatoes (nearly 68 pounds. Finally!)
Total for week: 1528 ounces = 95.5 pounds
Total year to date: 399 pounds
As you can see, the tomatoes are finally ripening! It's been a busy week of picking and canning, and I find myself once again behind. The patio table is covered with ripe tomatoes, the refrigerator is stuffed full of zucchini, green beans, beets and crookneck squash. There will be a lot of harvesting, canning and freezing in Granny's kitchen in the next few weeks.
I'll probably be taking out a few of the tomato plants. Some are showing stress from the heat or beginning to show some early blight, and some are just not being put to good use, as they are being replaced with larger, more flavorful varieties. All of the small, yellow fruited plants are going. I'll keep the red/black cherry tomatoes, as they can just be tossed in the pot and cooked up for tomato sauce.
35 oz. pole beans
46 oz. beets
15 oz. carrots
65 oz. cucumbers
11 oz. basil
32 oz. potatoes
53 oz. sweet peppers
30 oz. crookneck squash
80 oz. zucchini
48 oz. strawberries
1087 oz. tomatoes (nearly 68 pounds. Finally!)
Total for week: 1528 ounces = 95.5 pounds
Total year to date: 399 pounds
As you can see, the tomatoes are finally ripening! It's been a busy week of picking and canning, and I find myself once again behind. The patio table is covered with ripe tomatoes, the refrigerator is stuffed full of zucchini, green beans, beets and crookneck squash. There will be a lot of harvesting, canning and freezing in Granny's kitchen in the next few weeks.
I'll probably be taking out a few of the tomato plants. Some are showing stress from the heat or beginning to show some early blight, and some are just not being put to good use, as they are being replaced with larger, more flavorful varieties. All of the small, yellow fruited plants are going. I'll keep the red/black cherry tomatoes, as they can just be tossed in the pot and cooked up for tomato sauce.
I have two of the prettiest eggplants. I'm seriously thinking of planting some in pots in my front yard next year. These were doing nothing, as far as showing anything but blossoms, until this past week. Suddenly they are absolutely loaded with little "eggs". This variety is called Red Egg, and I have no idea what it might taste like when ripe. Actually, I've never eaten eggplant, so I don't have any idea what it's supposed to taste like!
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