11 September Weekly Garden Update

First, the weekly Haul in pictures:

Leeks

Vegetable assortment

Butter beans & field peas

Harvest Medley

One big winter squash

September Garden Treasures

Greens

Yet another day's picking

The above includes:  1 cucumber, 1 eggplant, tomatillos (I made salsa verde again this week), okra, tomatoes, 3 types of green beans, butter beans, field peas, peppers, beets, the first greens of the Fall (mustard & kale), and 4 small leeks.

We also have summer squash maturing on the vine.  Color me really surprised.

Summer Squash after Labor Day!

We seeded cabbage in one of the boxes where a melon plant was removed, then reseeded carrots in a box where the germination was poor.  We planted out 4 last celery plants we had started in the basement, and seeded radishes in portions of 2 boxes.  It’s hard to believe that we *still* have a few older celery plants in the garden and are putting out new ones.  We’ll have fresh celery until Thanksgiving or a hard frost.

Our first attempt (as you can see above) at growing leeks was somewhat of a bust.  They never did size up, but we needed to pull them to make way for lettuce.  Lettuce seedlings that were in the basement got transplanted out, and we direct seeded 2 types of lettuce that hadn’t done well in basement efforts — Tom Thumb & buttercrunch.

The dead & dying leaves on the squash-that-ate-sheboygan got pruned, plus we moved some of the vines to grow where they interrupted our passage through a bit less.  The plant would probably be happier if we didn’t do this, but it was really becoming an access issue for 1/6th of the garden.  Many of the vines appear to have SVB damage but the vines are still growing.  I think these are able to survive when the others died because it has been putting roots down along the entire length of the (up to 30′ long) vines.

Mustard & Kale

Broccoli Raab

More!

Cabbage Plant

The winter greens are growing well with just a bit of bug damage.  We have various brassica and greens (including swiss chard and brussels sprouts) growing well in several boxes.

Garden

Thai Red Peppers

Thai Red Peppers

Front Boxes

I canned green beans again this week.  That brings the total for the year to at least 38 pints of green beans alone.  I also roasted and canned more red peppers (which I’m doing *again* today).  Below are searing peppers in the electric skillet:

Soon to be seared black, peeled and canned

Today I’m making chocolate chess pie with a brown sugar meringue.  If everything goes as planned I’ll be posting it as a recipe, along with the crust recipe I use.

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14 Responses to “11 September Weekly Garden Update”

  1. Mike Says:

    Your peppers look to be growing really well this year, love the looks of that little thai plant.

    • foodgardenkitchen Says:

      Mike,

      Yes, this year seems to be “the year of the pepper.” They’ve never grow so robustly for us (some of the plants are actually 6-feet tall! and none is smaller than 4-feet). From reading the blogs, it seems like peppers are growing well for most people this year.

  2. kitsapfg Says:

    I am astounded at how much (and what variety) of peppers you are getting this year. You must use a lot of peppers in your day to day cooking! Your garden is really pumping out the produce and your fall/winter plantings are coming along beautifully. Between what you have been setting aside from the summer garden and the fresh eating ahead from the late season garden – you should be well situated for the winter.

    • foodgardenkitchen Says:

      Kitsapfg,

      Yes, we’ve definitely put up quite a lot for “the lean months.” We do use peppers quite a bit (especially hot ones) but we’re actually a bit overwhelmed by the output this year. You may recall that we grew far more pepper plants than we had originally intended because of seed starting woes at first and then over-starting a second round that was uber-successful. I forsee homegrown and canned sweet peppers to some people as part of Christmas gifts this year 🙂

  3. Robin Says:

    Great harvests for you!! I always leave my leeks in the ground to harvest in the fall and winter. Next year, plant them where you can leave them in. Your leeks are about the size mine usually are this time of the year…..so, it wasn’t a bust, just an early harvest!

    I have been told that if you let the squash vines grow along the ground, they will root past the SVB invasion and continue to produce. I see that it worked for you!

    • foodgardenkitchen Says:

      Robin – Thanks for the info on the leeks. This is our first time growing them and the seed packet says 98 days (plus we put them out as transplants). So, theoretically, they should have been ready by now. But we all know how seed packets lie 🙂

  4. Thomas Says:

    What a great harvest and update! I grew butter beans last year and they are even tastier than the more popular green soy beans. I might have to grow them again next year.

    Those Thai red chilies look really interesting. What do you do with them?

    • foodgardenkitchen Says:

      Thomas – the Thai red chilis are a pretty hot pepper. We’re planning on making a hot sauce with them (the consistency of Tabasco sauce, but with these peppers instead of Tabascos, which we have plenty of as well…). Little hot peppers like this are also good for drying and using as flakes (or grinding them) when you want to add a bit of kick to something.

  5. randomgardener Says:

    Butter beans and field peas are so great! How many did you plant to get so much harvest? Are they easy to grow? I’m tempted to grow them now! Peppers are so beautiful…..

    • foodgardenkitchen Says:

      We plant the field peas about 3 inches apart in one long row in a 2′ x 12′ long box, so that’s about 48 seeds per box and we’re growing them in two boxes. The butter beans get planted in two long rows per same sized box about 6 inches apart so that’s also about 48 seeds per box. This year, one of our butter bean boxes is one of the shadier boxes and it produces noticeably less than the full-sun box. We find both of these very easy to grow. They do take some work to shell them though.

  6. Dave Velten Says:

    What a beautiful harvest! I’m curious, what seed varieties did you use for the butter beans and field peas? My wife is from Mississippi so I have had both frequently at her mother’s house and liked them, but I never knew exactly what a “field” pea was. I assume they are some form of green crowder or cow pea (personally I don’t care for black-eyed peas at all). I grow collards very successfully in New England but haven’t convinced any of my fellow gardeners to try them. And what are your “greens”? Looks like mustard. I haven’t grown mustard greens recently because they are such a bug magnet, but maybe I should try again, yours look so nice.

    • foodgardenkitchen Says:

      Dave,

      Crowder peas, field peas, and cow peas are all the same thing. They’re just called different names in different parts of the country. Black eyed peas are a type of these so if you don’t like them, you may not like any of them. However, in my opinion, black eyed peas have a much more “earthy” taste than some of the others. We grow Henderson’s Bush Lima Bean (butter beans) and “Running Conch” field pea. Next year we plan to grow a second type of field peas as well (Ozark Razorback from Baker Creek Heirloom Seeds).

      Our greens are mustard (Southern Giant Curled) and four different types of kale (although two of them aren’t to harvestable size yet because I direct seeded them instead of starting them in the basement under lights like the other two varieties). Last year we also grew a Chinese mustard but I had gotten the seeds in a trade and don’t have any more. I wasn’t able to find more seeds of this type of mustard when I looked around on the internet a little.

      Hope that helps!

  7. Shaheen Says:

    What a fantastic harvest medley 🙂

  8. charmcitybalconygarden Says:

    Wow! Such a great beautiful shiny harvest!! The peppers are HUGE! Looks wonderful. The butter beans looks so pretty:)

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