Today’s Harvest Basket 10/19

Basket of Gold

Pineapple tomatoes, eggplant, golden bell peppers.

The harvest basket is loaded with end-of-the-season vegetables. Four of the tomatoes hover just around the one-pound mark.

One of my favorite heirloom tomatoes. The beautiful yellow fruit with red marbling through the flesh. The flavor is very sweet and fruity; good yields!

Simply replace red tomatoes with yellow in your favorite recipe.

One slice of these big tomatoes will cover a slice of bread. Tomato sandwiches, BLT’s and fresh eating are where these tomatoes shine. The late glut of 1-pound globes will also make a small batch of golden salsa.

 

 

 

 

 

About the Seed

I purchased the original Pineapple tomato seed from Baker Creek Heirloom Seeds. This year, I am going to save seed. These are beautiful tomatoes, though not always high yielding. Try them.

These are big plants that need heavy staking. Pineapple tomatoes are late season producers, sometimes weighing as much as 2 pounds. While some tomato plants succumbed to blight, this plant remained healthy all season.

Also grown from seed:

Long yellow eggplant is a mild, prolific Asian eggplant. The peppers are sweet Golden Cal Wonder Peppers.

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Today’s Harvest Basket 10/17

Tomatoes in October

Tomatoes weighing a pound to and ounce fill the basket. Makings for the last garden fresh ratatouille and gazpacho are in this basket.

October 2017 tomato, pepper and eggplant harvest is the biggest all year. Everyday from now on is borrowed time. Green tomatoes just a few days from ripening can be picked just before that first frost warning.

The dehydrator is filled with tomatoes. Some will be made into tomato powder. It will thicken and enrich soups and sauces. Plus, this dehydrated bounty takes up very little room. A good thing since the pantry and freezer are loaded.

All the tomatoes and peppers that the family will eat from now till next summer, are canned, dried or frozen. I bought some of the produce at the farmers market, including onions, corn and green beans. I know where this food came from and how it is grown.

True homesteading isn’t possible in our case. But eating locally grown, tomatoes all year is possible. That includes fresh tomatoes for 5 or 6 months, plus, all the salsa, pasta sauce, canned tomatoes, tomato sauce, and tomato soup we will eat for one year.

The canned, dried or frozen tomatoes will go into, chili, soups, stew, enchiladas, and casseroles. It’s comforting to know that we won’t have to buy any tasteless mass market tomatoes or imported peppers all year.

Tomato soup made fresh from scratch.

Whole paste tomatoes are frozen. On a cold snowy day the full bag will simmer on the stove top into something “tomatoey”. Maybe a dark, thick tomato sauce simmered low and slow, or vegetable soup.

These fresh picked heirloom tomatoes will be savored fresh as insalata Caprese, ratatouille, gazpacho and in salads.

There are a few more tomatoes, peppers, eggplant. The only other produce left in the garden are herbs and sweet potatoes. Butternut squash is curing on the covered porch.

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Today’s Harvest Basket 10/13

Late tomatoes picked early.

Cooler weather slows the ripening process, stretching the season.

One of the reasons I still have tomatoes in October is that the transplants went into the ground in July, ensuring an extended season.

These tomatoes were picked early and green, but with a little color. The only reason to pick them early is to keep the squirrels away from the last of the home-grown tomatoes. Pick tomatoes any time after they have a little color and they will continue to ripen.

In a few days, this tomato will be red and ripe.

I am not a fan of fried green tomatoes, or any fried food. So, picking tomatoes in hope of  home-grown heirlooms is our preference. Later, when the frost warning is posted, I’ll gather green tomatoes for a green tomato salsa as the 2017 tomato finale.

By mid October, garden tomatoes can be long gone, especially in drought years. We are lucky to have tomatoes in the garden, in containers and even a dwarf tomato in planter boxes on the deck. Most  are eaten fresh, but the cherry tomatoes go in the dehydrator.

Dehydrated cherry tomato halves are my version of the too-pricey gourmet specialty, sun-dried tomatoes. The sweet and intensely flavored tomato bits will go into soups, sauces and chili this winter.

It is time to start collecting seed from of my biggest and best tomatoes. The pantry is full of salsa, pasta sauces, tomato soup, and pickled tomatoes for winter use. I have  grown, canned, dried and frozen every tomato our family will eat this year.

Favorite tomato recipes on my pinterest page. Tomato Everything and Canning.

Plus, read Ten tips for the biggest tomatoes.

In 3 days, these yellow-green tomatoes will be as bright orange and juicy as the 4th tomato.

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Today’s Harvest Basket 10/1

Beautiful bells, a few mildly hot peppers, and this seasons best surprise pepper.

Chocolate peppers, named for their color, will go from a chocolate brown and turn green when cooked.

It’s October. The cooler weather is producing more peppers. A little rain could only help.

Several loaded branches of the pepper plants have snapped with the weight of this year’s crop. The heavy foliage protects the pepper from sunburn.

Dark Purple Bells

We grow peppers to freeze and use all winter in stew, chili, fajitas and soup. Chopped or cut into strips, bell peppers are easy to freeze. A couple of trays of stuffed peppers are already in the freezer ready for quick winter meals.

Some of the prettiest bells were the Sweet Purple Beauty, Sweet Cal Wonder and Sweet Chocolate**. Sweet Cal Wonder is the one pepper that should always be in a small space home garden, the thick-walled and juicy bright green bell turns red when ripe.

Padron peppers

Pick when 1″.

Padron chile peppers, Pimientos de Padron*, are the summer’s best garden discovery. My only regret was not growing more of these 1″ to 1-1/2″ surprise peppers. They are delicious. Except maybe 1 out of every 10 is hot.

These peppers are bright green to yellowish-green and best picked small. Size or color is not an indicator of heat.

Padron

The Padron peppers are a tapas bar and restaurant favorite throughout Spain. Padron chile peppers, Pimientos de Padron, are an heirloom non-hybrid variety of chile. Let one or two peppers continue to grow and save some seed for next year.

Picked small, then blistered in a hot, oiled skillet, and finally, salted. They are the perfect appetizer, or tappa.

Mildly hot Poblano and Anaheim peppers

Once charred, peppers easily peel apart from the skin.

The poblano (Capsicum annuum) is a mild Mexican chili pepper. Dried, it is called ancho or chile ancho.

Anaheim and poblano peppers are first roasted then peeled. These chilies are finely chopped and frozen into cubes for easy storage. To use, drop the frozen peppers into what ever dish you are cooking.

You can exchange these peppers for each other in recipes.

A poblano chili ages to brown and has an earthier, almost smoky flavor. When dried, it becomes the ancho pepper with a smoky sweet taste.

The green California Anaheim becomes sweeter as it ages to red. Pick at any stage. These are the pepper I use in salsa. I mix the colors in my salsa, using what ever is available at canning time.

Seed Source:

* The Tapas Peppers,Spanish Padron are from Renee’s Garden and started from seed.

** Organic Bell Peppers, Sweet Cal Wonder, Sweet Purple Beauty and Sweet Chocolate at Peaceful Valley Farm

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Today’s Harvest Basket 9/28

The Tomato Basket is full

The yellow ones that are still a little green weigh about a pound each.

It’s been a few days since I could be in the garden, so when I went out today, I found an abundance of tomatoes in all sizes, colors and shapes.

Some of the big tomatoes are picked green to keep them from the squirrels. Big ripe tomatoes are also a favorite of the squirrel gang here at the Hobson Estate. Once tomatoes start to turn color, go ahead and pick.

Tomatoes are not pretty this time of the year. But they are still tasty and ideal for juicing and smoothies. Some of these are destined to become spiced tomato jam. The recipe is perfect for small batch  canning.

Ball® freshTECH Automatic Home Canning System is an easy way to prepare small batches. It’s safer for me than trying to haul heavy canners and boiling water. I make small batches of salsa, jam, tomato sauce all summer as I collect enough tomatoes to can.

Small tomatoes

Six pints of cherry tomatoes went into the dehydrator. This version of sun-dried tomatoes, will add richness to any recipe. If you are looking to add layers of flavor to a dish, try adding the sweet, intense flavor of dried tomatoes.

Grape, cherry and pear tomatoes come in a rainbow of colors.

Pickled Cherry Tomatoes

6 cups cherry tomatoes
6 big sprigs of fresh dill, rosemary, or thyme
3 cloves of garlic sliced in half
2 1/2 cups apple cider vinegar
3/4 cup water
1/4 cup sugar
2 teaspoons salt

Prepare and sterilize three-pint jars, lid and rings.

Pack the jars with the tomatoes, herbs, garlic, dividing each ingredient evenly among the jars.

In a small saucepan, combine the vinegar, water, salt and sugar over medium-high heat until all the ingredients are boiling. Using a funnel, pour the hot liquid into the jars, leaving about a half-inch of headspace.

Process the jars in a boiling water bath for 15 minutes.

Look for container varieties for small space gardening.

Cherry tomatoes are the first to ripen at the beginning of the season. When the full size tomatoes begin producing, the cherries go into the food dehydrator.

These over achievers will keep producing until the first freeze. It’s worth having at least one cherry tomato plant in every garden or patio.

 

 

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Today’s Harvest Basket 9/2

Peppers kick into high gear, watering required.

All these vegetables are grown from seed.

Cherry tomatoes, sweet and hot peppers, Swiss chard, Padron peppers, bell and, Anaheim.

Peppers, growing in the garden or in containers, do better when the weather gets cooler.

Padron, little one inch long peppers, could be called surprise peppers. Or, Russian Roulette peppers. These are a mild tasty pepper. Most of the time. But now and then, WOW! you get a hot one.

Randomly Hot

Blistered Padron Peppers

2 tablespoons olive oil
1 pound Padrón or shishito peppers
Course sea salt

Heat large skillet over high heat, add 1 tablespoon oil. Add half of the peppers, tossing to cook until peppers are softened and blistered. You may cook in multiple batches in a single layer, not over crowding.

Empty skillet onto a warmed platter, add half the salt. Repeat, blistering the rest of the peppers in more hot oil. Add more salt. Serve right away.

Black Bell Peppers

There is a big color choice of bell peppers in the garden. Red, yellow, green, purple, milk chocolate color and these beautiful black peppers. The plants are loaded with medium-sized thick-walled sweet peppers.

All the bell peppers taste alike, some bigger or thicker. Regardless of color, peppers not eaten fresh are chopped or cut into strips and frozen for winter use. Freeze chopped peppers in a single layer on a cookie sheet. Once frozen, pop peppers into a heavy zip lock bag and return to freezer. Easy to do.

Cherry tomatoes

Pickled cherry tomatoes with rosemary and thyme.

Cherry tomatoes are the first to ripen in the summer. As full-sized tomatoes come on, the cherries just keep producing until frost.

I dehydrate most of them, making sun-dried tomatoes. These little jelly jars are filled with tomatoes, rosemary, thyme, vinegar and salt. These pickled cherry tomatoes will be served on appetizer trays or anti pasta platters.

Peppermint Stick Chard

This chard is heat tolerant and pretty enough to be in flower containers or planted in the garden. I use chard leaves like spinach in casserole dishes, vegetable lasagna, of enchiladas.

Stems can be pickled like Jardiniere. I just pop the stems in an empty jar of pickle juice after I’ve eaten all the Jardiniere. The chard stems become a crispy refrigerator pickle in a couple of days.

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Today’s Harvest Basket 8/28

Wrapping up summer

Summer wraps up with rich, ripe vegetables; golden carrots, red okra, bell peppers, green beans.

yellow carrots, red okra, sweet peppers, green beans.

Carrots

Jaune Obtuse du Doubs Carrot is a French heirloom. These tender carrots are yellow and about 8″ long. The key to long straight carrots is preparing the soil before planting.

Well worked soil with plenty of compost or organic matter, is the secret. Keep carrots thinned and weeded. Carrots store well in the refrigerator, or can be canned or frozen.

We can usually grow two crops of carrots each year. Spring carrots and then the seeds started in late summer that will thrive in the fall garden. Once the seeds are started and spaced, carrots only need regular water.

Grated carrot salad of yellow and orange carrots, a sprinkle of parsley in a vinaigrette dressing.

Peppers, carrots, okra and beans are some very good reason to grow your own vegetables. Diversity. These are not varieties that you usually find in the grocery store.

Grocery store vegetables are grown for transport not taste. Taste and nutrients are never the point in mass market. The goal of a grocery store vegetable is durability and longevity.

Lots of carrot and root vegetable recipes are on the Pintrest Carrots, Potatoes, Root Vegetables.

 

Second season green beans

It’s not too late to grow another batch of green beans. The soil is warm and will quickly germinate. Keep the plants watered and you may have your biggest crop ever.

French Green Beans Almondine

Plant seeds one inch deep and water well. If your hanging baskets or  container gardens are exhausted, replant them with beans or greens. Space pole beans about 2 inches apart and bush beans 4 to 6 inches apart.

Keep your beans picked for steady production until frost. Plants are dependent on you for food and fertilizer.

Other crops you may plant at the end of the summer are, lettuce, leafy greens, radishes, turnips.

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Today’s Harvest Basket 8/26

Today’s Harvest Basket is the little red wagon. A couple of these big butternut squash would fill the usual harvest basket.

Yellow Finn potatoes and butternut squash.

Potatoes

It’s fun to dig up potatoes and see what’s there. Grown in a are specialized fabric “pots,” Grow Bags that make it possible to grow potatoes anywhere there is sun and water access. This year, I harvested a whopping 20 pounds of potatoes.

The potato harvest will become a potato salad made with the littlest whole roasted potatoes. Some spuds will be cooked with green beans and caramelized onions.

Potatoes have pretty lavender flowers. Choose a variety that you don’t find at the local grocery store. Try some fingerlings next year.

 

The endless stuffed yellow squash blossoms of spring did not deter an abundant fall harvest of butternut squash.

Winter Squash

Butternut squash soup.

Beautiful butternut squash  appeared in the garden, I did not plant it, the seed must have been in the compost. The plant took over a 4’x4′ raised bed and then tumbled out to cover about a third of the garden! The rambling plant kept down weeds, plus I got all this free squash with only an occasional watering.

This sudden abundance of squash sent me to Pintrest to collect recipes. Here are a few alternatives to my usual brown sugar and butter topping: Butternut Squash. Checkout my choices. Butternut Squash chili, ravioli, enchiladas and stuffed will be on the menu this winter.

 

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Today’s Harvest Basket 8/27

Summer color explodes

Peppers, tomatoes, eggplants, onions

I grow just a few eggplant because I believe it’s best fresh. Canned or frozen eggplant is always disappointing. Ratatouille and baked Eggplant Parmesan are my favorites.

Charred Anaheim peppers.

Anaheim peppers and poblanos are beautiful and plentiful this year, especially now that the weather has cooled a bit. These mildly hot peppers get charred on the grill and then chopped and frozen.

As the peppers are needed, I pop a cube of frozen peppers into whatever I’m cooking. Fresh roasted poblanoes go into my salsa. That’s the heat level perfect for my salsa.

 

Peppers are growing well in the raised bed garden and in 5-gallon buckets on the deck. Sweet bell peppers are red, black, chocolate, golden and green. The long Anaheim peppers are mildly hot and juicy green and continue to ripen to a bright red.

Charred, peeled, and chopped Anaheim peppers are easy to freeze in cubes.

When peppers are charred and peeled, remove the seeds and stem. Chop peppers and pack in cubes, freeze. Once frozen, store cubes in heavy-duty ziplock bags.

I’m getting a few tomatoes – if I pick them early. Before the squirrels get them.

Tomato Tarte Tatin with caramelized onion on puff pastry.

Tomatoes for salsa and marinara, soup are purchased at the Farmers Market. We pick enough home-grown tomatoes for fresh eating. I’m buying tomatoes, “canners,” for making winter time tomato dishes because I do not buy tomatoes in the winter.

Cherry and pear tomatoes seem like the perfect choice for Tomato Tarte Tatin. I’ve made a fast and easy version using puff pastry. Choose a recipe to fit your tastes, there are several versions on my Pinterest tomato page.

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Today’s Harvest Basket 8/20

A rainbow of peppers both sweet, mild bells and mildly hot Anaheim and poblanos.

Yellow eggplants, chocolate, red and black bell peppers, butternut squash and Anaheim peppers

Today’s harvest basket is full of colorful peppers and eggplant. That means it’s time for ratatouille, a French vegetable dish  hardy enough to serve as an entrée.

I now have all the herbs and vegetables for ratatouille. There are faster but not better ways to make this French peasant stew, but Julia Child’s recipe is simply the best. Find the Ratatouille recipe in her cookbook Mastering The Art of French Cooking.

Try this vegetable dish that has summer squash, eggplant, and bell pepper tied together by a fresh tomato sauce. I add a few more herbs than Julia does but her classic recipe can be a springboard for your own version.

Green, red and black peppers all on the same plant.

All the pretty bell peppers are meant to be eaten fresh or chopped and frozen for winter cooking. I make lots of stuffed peppers and freeze some for quick comfort food this fall. Depending on the degree of ripeness, bell three peppers start out green and color as they ripen.

We always grow more than we can eat fresh so there will be plenty for freezing. Most peppers are chopped and can be added frozen to any cooked recipe. Also, some are cut in strips to use in fajitas and wraps.

Roasted peppers are quickly blistered on the grill, outside.

I’m roasting and peeling the hot peppers, Anaheim and poblanos. What we don’t use fresh, will be frozen in cubes for winter use. Many are going into pint jars of salsa.

Each ice-cube square in the plastic tray holds about the equivalent  of 1 or 2 roasted and chopped chili peppers. The frozen pepper cubes can be added to soups, chili, casseroles.

If you are growing heirloom peppers, it’s easy to save seed. Be sure to let one stay on the plant until big and fully ripe.

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