9 October Weekly Garden Update

It’s been a nice week with good weather, and just a bit of rain.  50’s at night, 70’s in the day.

Basil

This week’s Harvest includes:

Basil (made into tomato / basil / mozzarella / balsamic vinegar salad)

Peppers, hot

Peppers, Sweet

Radishes (2)

First Lettuces of the Fall !

2 Cucumbers(shocking but true)

1 Long purple eggplant

Field peas

Butter beans

A bucket full of green and semi-ripe tomatoes (as we completed pulling up our tomato vines)

Mess of Greens (3 types of kale, mustard, collards, and broccoli raab)

Swiss Chard

Green beans (please, just kill me)

Tomatillos

Basil Salad

One Day's Picking

Peas

Mixed

Swiss Chard

Greens, washed and drying

Last Tomatoes

Tomatillos

Another Day, another Harvest

And another one...

We picked all the tomatoes and removed all the tomato vines.  The plants were pretty much dead so we started the annual “fall cleanup” with them.  We try to spread out removal of our plants in the Fall, along with taking down the trellises so it’s not as huge as a job as doing it all in one day.

We removed the 2nd round of haricot vert plants (thank you, oh ye small gods and little fishes). They certainly didn’t perform with the gusto of the 1st round, but they were tenacious.   We also removed some of the blue lake green beans, but I’ll canning yet another couple of pints this week.

We sprayed some BT — we had some baby caterpillars on the broccoli leaves and the red winter kale.

And we removed the volunteer squash plant.  The squashes just never would mature.  They would start growing and then start rotting, then detach from the vine if you hardly touched them.

Bad squash

And today we harvested all the Thai Hot Peppers, and the Red serranos, cayennes, tabascos, habaneros, and red cherry bomb peppers.  Immediately I destemmed them and made more hot sauces.   I made a pure tabasco mash, a cayenne / serrano mash, and a cherry bomb / habanero mash.  I also made a more complex hot sauce with the Thai peppers:  I roasted some remaining tomatoes and the peppers; added fig balsamic vinegar, garlic, onion, salt, and paprika.  I pureed this, added some white vinegar and then bottled it.  It has some serious heat, but a lot of good flavor and went great with some chinese food leftovers for a late lunch.

Peter Piper Picked Peppers

Red & Green Thai Hot Peppers -- Looks like a dish of christmas candies

Pepper Mash

Lastly some general Garden pictures:

Asparagus Bed

Basil

Eggplants

Cabbage

Tabasco plants

Brussels Sprouts & Chard

Tall Peppers next to 7' Trellis pole

Oregano

Garden 3

Garden 2

Garden 1

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8 Responses to “9 October Weekly Garden Update”

  1. Robin Says:

    I just can’t believe how good your garden looks! Hopefully next year I will be a bit more organized with fall crops. The whole plot move really threw me off.

    I am also making some hot sauces for the first time. You should post some of your recipes!

  2. Thomas Says:

    What a great harvest! I’m making hot sauce with my chilies as well.

    I’ve never seen peas that long before. What variety is that?

  3. kitsapFG Says:

    What an explosion of peppers you have been getting. Out of curiousity – how many bottles of pepper sauce have you ended up with?!

    Always sad to see the tomatoes go for the season. I intend to pull mine out next weekend (weather permitting).

    • foodgardenkitchen Says:

      I made 8 bottles yesterday, and about that the last time I made hot sauce as well, each time a mixture of 8 oz, 12oz, and 16 oz jars. It turns out that all the variations of hot pepper sauce are pretty easy to make: you need the peppers for the pulp and their oil/juice; an acidic source like vinegars, lime juice, tomatos; salt; and anything you may want to use to deepen or accent the flavor (e.g.; I used fig balsamic vinegar in the one with the Thai peppers yesterday). Sugars (plain, fruits, etc.) can also be added to give them more complexity as well, but mostly I’ve been trying to keep it simple. The very simplest “hot sauce” can be hot peppers in vinegar, which doesn’t even need canning. Probably most of mine don’t need canning at all, but I’ve been running the jars just long enough to seal the lids to make sure. Last year for the holidays I made tabasco peppers in vinegar as gifts (it’s a common condiment in old bbq type restaurants in these parts). Looking at the ingredient labels in some of my favorite commercial hot sauces has been very informative.

  4. Mike Says:

    Those little Thai peppers look amazing, I’ll have to hunt down that variety for next year. I am going to have to look up that Tabasco plant too, neat looking plant.

  5. kitsapFG Says:

    Thanks for answering my question about how many bottles of pepper sauce you were getting out of all those harvests – that is ALOT of pepper sauce!

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