Tag Archives: Cipollini Onions

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 7/9

Green beans, cucumbers and, kale.

July 9, 2017. Plenty of heat, rain, weeds and green vegetables.

A couple of days of rain and the garden exploded into high production. The garden, patio and deck are thriving, herbs, veggies, weeds and all. The basket has cucumbers, green beans and kale.

Green Beans

Green beans (snap beans) are classed as being pole beans, growing 5′ or 6′ tall, or bush beans which only grow a foot or two. The bush beans do well as container plants and you can see the continuous blooms. I grow beans in the raised bed gardens and in planters on the deck.

Tonight’s dinner included those green beans with ham, onions and new potatoes.Snap beans are more productive for a longer time with regular picking. Use mulch to suppress weeds, preserve soil moisture and keep the beans cleaner.

As you harvest garden produce, immediately plant beans in empty rows to improve the soil.

Because beans fix nitrogen in the soil, they are great companion plants for kale, potatoes, carrots and, chard. Bush beans in my garden are growing  side by side with chard and carrots. As  I harvest the chard and carrots,  I’ll plant more green beans.

Cucumbers

After waiting  and waiting for homegrown cucumbers, I discovered four on the vine. Because the vines grow on a trellis, these vertical climbers don’t take up much space. When we’ve had our fill of fresh cucumbers, I’ll make a few jars of Bread and Butter Pickles.

Find recipes for pickles on my Pinterest page: Canning, preserving, pickling, smoking . Refrigerator pickles, canning recipes for Bread & Butter Pickles, and dill pickles are on the page.

Kale

Purple tinged kale is growing from self-sown seed. The leaves are mild and excellent in fresh salads. This is Red Russian, an heirloom kale.

Leaves are frilled, purple-veined and, deeply lobed like oak leaves. Tender, mild and sweet even in summer, but more colorful and sweeter after frost. Gives repeated harvests through a long season.  Ready in 55 days.

We are eating the kale fresh in a salad. My favorite way to use kale as a cooked vegetable is in green rice. Use kale and chard interchangeably in any spinach recipe.

I pulled a few Cipollini onions this morning. (Pronounced chip-oh-LEE-nee) They are curing with the other onions and garlic on the covered porch. As the stems fall over, I pull the onions and let them dry in the shade.

Our garden is mainly for fresh eating. But if we suddenly have too many green beans and kale to eat fresh, it’s easy to blanch and freeze a package or two.

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