8/14 Weekly Garden Update

Long Island Cheese Squash

We harvested our Long Island Cheese Squash (4) and pulled up the vines, 2 of the squash had some rot blemishes on the ground side so we roasted them and then froze the cooked squash for later use.   We harvested two volunteer potato plants but they only had 1 good eatin’ sized potato.

Oregano

Haricot Vert

Of course there were peppers and peppers and tomatoes and peppers and tomatillos and peppers and …well peppers.  And then we harvested oregano (for drying), field peas, butter beans, eggplants, and our first habanero peppers.

Harvest 1

Harvest 2

Harvest 3

We harvested celery, nearly all of what remains.  We had to cut most of the stalks in half to fit them in the kitchen sink for washing before chopping and blanching.  This celery (tendercrisp) produces the largest plants by far of the 3 varieties that we have grown.  We also think the taste (intense) and the texture (crisp but not stringy) might be the best as well.

Celery harvest

Then we made salsa verde out of the tomatillos, some of the peppers, garlic, etc.  I’m posting my salsa verde recipe separately for those who want it.  Also this week I tried roasting sweet peppers (green and red) and then canning them.  The first jar of canned roasted sweet peppers we opened tasted surprisingly like what you can buy at the supermarket.

Garden

We fish emulsioned everything.  We got a 25 lb bag of kaolin clay (surround brand) this week.  We planted our 3 cucumber seedlings and immediately sprayed them with kaolin, along with all other squash and melon plants we have remaining.

In our front (former) squash boxes we seeded leaf lettuce, carrots, radishes, and beets.   We prepped 5 boxes and portions of two square boxes for fall transplants.  We will be planting them out later today.

Radishes seeded earlier in the week were coming up 3 days later.  We’re hoping for success and will be providing the radishes with a bit of boron this week.  For a late addition, beets are coming up as well!

Peppers

Above is a picture of the “hybridized” peppers mentioned in  the previous post on Cross-Pollination of peppers.

And then we have some more general garden pictures:

Cherry Bomb pepper

Volunteer Squash run amuck

Eggplant

Field Peas

Pimento Pepper

Bell peppers

Prepped beds

Runner peas

A green Amish paste tomato

Thai Hot peppers

Cayennes

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7 Responses to “8/14 Weekly Garden Update”

  1. Allison @ Novice Life Says:

    Everything looks great! I am interested in this Long Island Cheese Squash. Never heard of it before! I will have to remember this for next year to grow.

  2. Diana Says:

    You have a very colourful harvest this week. I was so amazed on how many variety of peppers you have growing in your garden.

  3. kitsapFG Says:

    You sure are a successful pepper grower! I really like the cherry bomb peppers. I like the taste of them and I think they are just cute to look at. 😀

    Looks like you are keeping busy with fall succession crop planting. I spent much of my weekend doing the same thing – prepping and planting up beds after first removing prior crops. For us, this is pretty much the final drop dead date (mid August) for planting fall crops out so I was working hard to get the last of it in.

  4. Barbie Says:

    I love the variety and color. Beautiful. I guess saying the peppers taste like from the store is both good and bad. I like the canned peppers from the store, but that is not usually what we strive for by growing ourselves.

    • foodgardenkitchen Says:

      We were thrilled that our first attempt at pressure canning roasted peppers resulted in a product that was as good as a better-quality (not bottom of the rung) store-bought product. This is especially true because our research leading up to attempting to can roasted peppers was not glowing about the results 🙂

  5. randomgardener Says:

    Beautiful peppers! What zone are you in? Cheese squash? How do you use them?

    • foodgardenkitchen Says:

      If you look on the “about” and “background and motivation” pages, you can find out more about where we are, etc. We are treating the cheese squash just like you would an acorn, lakota, or butternut. “Honestly, they all seem about the same to me once you cook them with butter and cinnamon and honey”, he grins wryly. Actually, we’ve found that if you cut winter squash into 1″ chunks and cook them in meat stews in the crockpot that they add a lot there.

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