Indian Summer

crinkly mustard and cilantro plants

seeds for seasoning

Today's Harvest

More lettuce, broccoli, cabbage, and eggs. We fed one of the broccoli plants to the chickens today; it's time to prepare for our winter crops. We are thinking bok choy, onion, garlic, peas, BEETS, and lettuce...

End of August

We have still been able to harvest, even though I have been neglectful about planting new seeds. The broccoli continues to supply new florets that are starting to look more like broccolini. The cabbage also creates new heads every time I harvest one. All of the brassicas are growing new plants alongside the old ones. Hopefully these will produce and we can have broccoli, cabbage, and cauliflower through the winter.

I did plant some beets, so hopefully they will do well even though we have been having some hot weather recently. The seeds I planted are actually a group of six, so I used the thinnings as a nice addition to my salad.

Radishes

I harvested radishes in my usual fashion, late. The smaller ones were much better than the large ones, which seemed a lot more susceptible to pests. Since they weren't the most perfect radishes I decided to learn to pickle with them. They came out well, good as a side salad or garnish. Next time I would add another jalapeno.

1/2 cup hot water

1/2 cup rice vinegar (not the seasoned kind)

1 1/2 tablespoons sugar

1 1/2 teaspoons salt

12-15 small radishes

3 small carrots

1/2 small red onion

1 small serrano or jalapeno pepper.

Pour hot water, vinegar, salt, and sugar into a small (1 pint) jar. Stir to dissolve sugar and salt.
Slice radishes, carrots, onion, and pepper into 1/8-inch thick slices. Add to jar. Cover and refrigerate for 3 to 4 days before eating.

Corn Harvest

Our corn was ready to be harvested, even though it wasn't fully filled out. The silks were turning brown and the liquid that came out of the kernels was almost opaque. If the liquid is clear it is too early to harvest and if it is completely opaque you've waited too long. The corn is sweet and a good snack, but they aren't going to fulfill my dreams of bbq'd corn in the husks.

There were 10 plants with an average of two ears each.

Today's Harvest

Kale

The kale in the garden was doing well, but started to wilt and succumb to aphids (bleh). So, I harvested most of the leaves so it is easier to do pest control. I washed them off really well and chopped them up to make a simple soup.

What's in the Cupboard Soup Recipe:

Sautee chopped onion (1), garlic (3 cloves) potato (4 small yukon), jalapeno (2), and carrots (2) in large pot

Add chopped kale (one large bunch) until wilted, season as desired

I used basil, parsley, salt, and pepper

Add water with bouillon or broth to cover vegetables

I also added canned kidney beans, cannelli beans, and chopped fresh tomatoes

Bring water to a boil, cover and reduce heat to low

Simmer for about 20 minutes.

I had a lot of day old rice in the rice cooker that I threw in the cooked soup at the end to make it even more of a hearty meal/stew.

Substitute whatever vegetables you have or desire to create this soup!

Today's Harvest

Lots of kale, second-harvest broccoli, and easter-egg radishes

lots o' lettuce lunch with spicy mustard greens

It's too bad I don't have garden-fresh tomatoes to go with these greens, maybe next year.

Tomatoes are very tricky for this area. That is what I think and Pam Pierce of Golden Gate Gardening agrees with me. I ripped those half dead suckers right out so they would stop bringing down the morale of the garden. I did not put them in the compost, of course, as they may have been diseased. I also turned out the soil and added nutrients before planting my new seeds and transplants from the greenhouse.

Broccoli

I definetely let these get HUGE! The heads were bigger than an average person's head. Luckily, the harvest was delicious despite my procrastinating. This broccoli has a very zesty taste and juicy stems. Any suggestions of things to do with those gigantic leaves besides feeding them to the chickens?

Yard to Table: Cabbage