Djdonut

Today's Harvest (it may be one of the last)- Japanese Eggplants, Fairy Tale Eggplants, Holy Mole hot peppers, Hungarian Wax hot peppers, Jalapeno, chile and cayenne hot peppers, Pimento Red Pepper, Golden Bell pepper, Nardello Red Pepper, Cucumber, Lemon Cucumbers, German Johnson, Purple Calabash and Black Krim (we think) tomatoes, mixed heirloom cherry tomatoes, straggler beans, Pineapple Sage, Lemon Thyme and Malabar Spinach berries for decoration (edible, but tasteless) . Plan for the day is to attempt to make some Subway style pickled Hungarian Wax peppers, and a ratatouille with the eggplants. We live in Brookeville. Most of the "crops" are grown in pots on the deck-- so not a lot of room required, though not much walking space on the deck. We have tomatoes in a couple raised beds (3 x 6) below the deck but they are somewhat shaded by woods so cherry tomatoes, beans and greens grow well down there, but not other fruit bearing or larger sized plants. We never do well with squash.The Lebanese Squash-- it's a greenish gray squash-- in the picture is the second one we got and that's it. Curses, Squash Vine Borers!! It was very good, though.

We don't usually can much of our garden bounty--- we don't have enough of any single veggie to do that. However, we do A LOT of canning and jamming with fruit from Larriland Farm where we pick every year. We do use some of our herbs and sweet and hot peppers in salsa and bruschetta and things like that, but we use Larriland's tomatoes.

Today's Harvest: Swiss Chard, Nardello Red Pepper, Pimento Red Pepper, Golden Bell Pepper, Hungarian Wax Peppers, chili and jalapeno peppers, Black Beauty Eggplant (the biggest one yet), various beans including Roma, Gina and Dragon Tongue (I think that's the name), Lemon Cucumber, Edamame, mixed varieties of Heirloom Cherry tomatoes. Plus, Shiso, Lemon Balm, Pineapple Sage, Thyme, Oregano, Peppermint, Garlic Chives and Purple, Italian and Neopolitan Basil. Pesto is already made. Herbs are drying. Chard is cut and ready to use in a great dish with Sweet Potatoes and Lentils. Tomorrow-- Salsa and Bruschetta. Exhausting, but yummy.

Today's Harvest: Black Beauty Eggplant (our first ever), Japanese Eggplant, Lebanese Squash, Lemon Cucumbers, Space Saver Cucumber, various heirloom cherry tomatoes, a mystery heirloom tomato variety, Pimento Red Pepper, Nardello Red Pepper, Purple and Italian Basil. On the Menu: Grilled Veggie Sandwiches. Ok, we cheated some since the avocado, onion and Buffalo Mozzarella were not home grown. Grilled the eggplant, onion and red pepper with a bit of olive oil on the George Forman grill, drizzled olive oil on toasted Ciabbata bread, a bit more olive oil, salt and fresh lime and Voila, healthy, tasty and easy to make.