Monday, 21 August 2017
OK well I have more of the same this week ... peppers and tomatoes. The top row (L to R) are Ancho, Gypsy, King of the North and Corno di Toro. Bottom row shows Hungarian Hot Wax peppers plus Hahms Gelbe and Andrina tomatoes with two small jalapenos below.
The Hungarian Hot Wax peppers are currently fermenting for a hot sauce. The Ancho peppers have joined those from last week in the dehydrator. The tomatoes went into a tortilla casserole with the last of the previous season's beans.
Plus more cucumbers and a couple of tromboncino squash. And I've started to harvest the "drying" beans. I've already had the Vermont Cranberry in the dehydrator to speed up the drying.
I've had a few more Forme de Couer tomatoes (literally translated as Heart Shape).
And as pitiful as they look, I decided to clean up the onion bed and pull just a few carrots.
I have also cleaned out a 4 x 4 bed of potatoes with very little to show for it. Maybe 2 lbs? Ugh, but I still have several grow bags with potatoes on the go.
And, as always, I look forward to seeing what other gardeners are harvesting or cooking this week by checking out Harvest Monday submissions hosted by Our Happy Acres.
Saturday, 19 August 2017
It's peak season for summer veggies and I've got plenty to choose from in the garden (or more to the point, sitting on my kitchen counter!). This dish is versatile and can be served at any meal ... breakfast with a side of bacon, lunch with a salad or dinner alongside your favourite protein.
Set oven to 400 degrees F. Lightly oil a deep dish pie pan.
Whisk together in a bowl:
- 3 duck eggs (or 5-6 chicken eggs, you need about 1 cup of egg)
- 1 cup milk (I used almond milk, but regular 2% is fine)
- 2/3 cup aged cheddar or your choice of cheese
- 1 tsp salt, 1/2 tsp pepper
- 4 cups of cubed bread (something crusty like a baguette).
Saute, olive oil, until softened:
- 1 small onion, sliced
- 1 large red pepper, sliced (I used 2 corno di toro)
- 1 cup of zucchini, sliced into half-moons (I used the colourful Zapolitto del Tronco squash)
- 1 Tbsp fresh thyme, and salt & pepper
Arrange on top of the bread and egg mixture. Dot with a bit of goat cheese. Bake about 25 minutes, until bread has puffed and browned.
Monday, 14 August 2017
OK well lots of things going on this week, although nothing new ... except garlic I guess. The garlic was harvested weeks ago and has finally been dried and cleaned up for storage.
But back to the main events! Tomatoes, potatoes, cukes, zukes and lots of peppers! Plus cabbage. Busy day so I'm just showing some pics and will catch up on details later. Looking forward to seeing what other gardeners are doing this week through Harvest Monday hosted by Dave at Our Happy Acres.