19 August Weekly Update

This week we picked:


green beans and haricot verts, sweet & hot peppers, 2 types of field peas, butter beans, tomatoes, a few more raspberries eaten right in the garden

One pass through the garden

We seeded beets along one long edge each of the two long boxes the broccoli and cauliflower starts were also transplanted into. We restarted some lacinato kale.  Only 3 came up and since this is our favorite kale we’d like at least 5 plants, if not 6. It appears that the majority of the latest carrots that germinated haven’t made it, despite our efforts to keep them moist. We’ll reseed in September for over-wintering and an early spring crop. One of the cabbage plants didn’t survive but the other 7 are doing ok.

At this point we’re picking the tomatoes when they just start to turn red, due to the various blight and caterpillar problems. Most of them ripen fine on the counter and we made tomato sauce again yesterday. We also dried 3 trays of hot peppers this week.

We put mulch down across the garden aisles, around the blueberry bushes, and all around the fig trees, and put some more dirt  in a couple of boxes that are only 1/2 full.  We would have a picture of the newly-groomed look but it’s raining quite a bit today so we’re not outside.

We sprayed neem on the winter squash and charentais melons – they were getting some powdery mildew. We also sprayed the eggplant with pyrethrin – they still have some flea beetles and our production of eggplants this year has been practically nil.

My son spent the last 9 days with us, after graduating from basic training in the army.  Today he left for his sophomore year in college.  We celebrated last night with a big seafood feast, including oysters on the half-shell, shrimp cocktail, homemade clam chowder (with potatoes and onions from the garden), garlic bread, corn pudding, cole slaw, 2 lb lobsters, and a meyer lemon cheesecake. And for drinks we had sparkling white sangria we made with asti, white grape juice, pear nectar, and grapefruit bitters.  A good time was had by all.

Today we are making seafood stock with some of the lobster shells and some shrimp shells we had in the freezer.  We usually freeze items that can be used for stock in zip bags until we have enough to cook up some stock (about half of the remaining lobster shells are in the freezer waiting to be made into stock the next time we make it).  We then freeze the stock until we have use for it – most of our homemade stock is used for soup.  We’ve found the Ball quart freezer containers work great for freezing stock.

Harvest 1


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7 Responses to “19 August Weekly Update”

  1. jenny Says:

    Gorgeous! love all those colorful peppers!

  2. Adventures in Agriburbia Says:

    What an amazing harvesting. As a newcomer to beans what is the difference between green beans and haricot verts?

    • foodgardenkitchen Says:

      There’s not too much of a difference except that haricot verts (French for green bean) are a thin filet bean while the other two varieties we grow (Old Dutch Half Runners and Blue Lake Bush Beans) fill out quite a bit more.

      There’s also a taste/texture difference. Ultimately, we prefer the French filet beans but we grow more than one variety as a little bit of insurance against “crop failure” since we do can quite a number of pints of all the various beans for winter eating.

  3. Norma Chang Says:

    Lovely harvest. Is that scotch bonnet peppers I see in the photo?

    • foodgardenkitchen Says:

      We have both habaneros and “Caribbean Hot” peppers, so I don’t think they’re scotch bonnets, but they’re pretty hot! (We picked up the Caribbean Hot seedlings at the local garden center and that’s all the tag said).

  4. kitsapfg Says:

    Wow that celebration feast must have been delicious and fun! You are very smart (and thrifty) to make use of all that residual goodness to make the stock for the freezer. I always have good intentions to do things like that, then don’t manage to get to them.

    Beautiful harvests this week, you have very full counters and it sounds like the fall crops are steadily being planted up to keep the pipeline of good eating flowing.

  5. maryhysong Says:

    what a great and wonderful harvest! Love the sound of your dinner; nay that was a feast!

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