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| Today's harvest |
The cucumbers became refrigerator pickles. My son and husband love these. I caught my son eating them for breakfast the other day. Here is the recipe for summer sweet refrigerator pickles that I use.
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| Summer sweet refrigerator pickles. |
I shelled the beans and will cook them for dinner. I think they are cut-short beans so I probably need to leave them on the vine a little longer next time. You can see a few below are squaring off and getting flat ends from being crowded in the pod.
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| Shelled lazy wife beans. |
The eggplant and anaheim peppers are going to live in the freezer for a while. I bread and bake the eggplant and pop it in the freezer. It makes preparing eggplant parmesan in the winter a snap. Just take out the eggplant (no need to thaw), layer it with sauce and cheese and bake.
I will blacken, peel, chop and freeze the anaheims for later. I love to use them in South African sweet potato stew.
We'll snack on the patty pans (and see if we can convince anybody to take some off our hands) throughout the week!
Still waiting for the first tomato (at least the first edible red tomato).
Harvest Monday is hosted by Daphne's Dandelions. Pop on over, leave your link, and see what everyone else is pulling out of their garden.
Good harvest week! I have always eaten the lazy wife pole beans as a green bean and not a shelled bean (pick and use them earlier) but given their good bean seed development they obviously make a good shelled bean as well. May have to leave some longer on the vine and give that a try this summer.
ReplyDeleteThis week I am going to pull some and try them as green beans, one of the few veggies my daughter will eat!
DeleteYou mean we are actually supposed to get like a whole BASKETFULL of stuff from our gardens? HAHAHAHAHA.... (sorry)
ReplyDeleteYour bounty is beautiful. I simply have not ben blessed so.
Right now is the heaviest harvest time of the season for us. In a month or so the heat, bugs and disease will have dramatically decreased our production and I will be posting photos of basil (and nothing else) for Harvest Monday.
DeleteWhat a great harvest week for you! That sweet potato stew sounds interesting!
ReplyDeleteThe ingredients made me wonder but I immediately loved it when I tried it. You can find it at Cooking Light.
DeleteThose eggplants are so glossy and gorgeous! My fingers are crossed for you to start seeing some tomatoes too. :)
ReplyDeleteThey are glossy aren't they? They look like they have been waxed (I promise they have not). Every year I want to grow more types of eggplant because they are so pretty. Problem is, I am the only one who likes eggplant in my family and I only like it (not love it).
DeleteVery nice harvest! We are still waiting for our first tomato as well! We planted extra cucumbers this year so that we could try out refrigerator pickles so thanks for the recipe!!
ReplyDeleteI would like to branch out and try a few other recipes, I was also thinking about trying a run of sweet relish, since my family gobbles that stuff down.
DeleteWoohoo! Nice bounty!! I don't really have anything to offer this week- I'm in between growing times I think. And what are zucchini tots?
ReplyDeleteZucchini tots are the only way to get my 3 year old to eat zucchini (though we call them super cheesy yum-yums so she does not know there is zucchini in them). They are shredded zuke, finely chopped onion, egg, bread crumbs and cheese baked in a mini-muffin tin.
DeleteHmmm, I wonder if I could do this to trick the boyfriend. Whenever I make meatloaf I have to call it "cheeseburger loaf" and put some cheese on it to get him to eat it!
DeleteI use a similar recipe to preserve my cucumbers, although mine contains a bit of chilli - good though. I love the idea of crumbing and freezing the eggplant - really good idea.
ReplyDeleteChili sounds nice. I will try that. It about time to make a batch of these for the grown-ups :).
DeleteGreat harvest! Now, I have to know...What the heck goes into a zucchini smoothie?
ReplyDeleteHah! That is an upcoming post. It is just milk, banana, frozen strawberries, zuke and sweetener (if you want). Blend and drink! You cannot taste the zucchini at all.
DeleteWhat a bounty. Beautiful!
ReplyDeleteThanks so much Michelle!
DeleteWow, you have peppers and squash already? Nice harvest.
ReplyDeleteWith our warm spring I took a chance and planted early. It paid off with squash but I am noticing a lot of cat faced tomatoes.
DeleteWow, what a variety!
ReplyDeleteRoast the eggplant, skin it (peel the charred skin off), chop the pulp, transfer to a bowl and drizzle in olive oil, lemon juice, a few cloves garlic, parsley or smoked chili pepper (if you have it) and salt and pepper to taste. Eat as a dip with bread or chips.
That is one of my favorite ways to eat eggplant. I have been waiting for MicMac to come back in town tomorrow so he can smoke it for me on the grill. He is the bar-b-que master in the house.
DeleteHi Coral lovely harvest this week, your Black Beauty eggplants look amazing they really are beauties! Mmmmmm and smoked on the BBQ, I'm a little jealous.
ReplyDeleteThanks Andrea!!
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