The dry weather continued, with no significant rain but at least temperatures have been a little more moderate. It makes it tough to get any seeds to germinate if the beds continually dry out. Summer harvests continue to come in. The peppers are starting to come into their stride, too bad our season is not longer.
This is a big pile of Jimmy Nardello peppers, with a few others. The Tiburon Ancho are finally starting to fruit heavily and I hope I get enough for some Chiles Rellenos. It takes them a while to reach size, now small bushes about 30 inches/75 cm. tall. This is probably the last of the summer squash. The bushes have been taken down by the powdery mildew and I will pull them this week.
Harvested a couple of flea-bitten heads of Win-Win choi that was replanted when I pulled out the Soloist cabbages. These were started from seed indoors so I could ensure germination before transplanting.The advantage of the dry weather is no slugs or earwigs.
I picked a lot of tomatoes, including this pile of paste varieties. Eight quarts of these were turned into 8 pints of chili sauce for the pantry. That task consumed Sunday but is well worth the effort. I used this recipe from the Joy of Cooking cookbook. I do not like to can and normally avoid it. I can buy canned tomatoes and pasta sauce that is pretty good, but I can not buy anything like this chili sauce. We like it on hamburgers, steaks, and scrambled eggs. This batch came out with a bit of a bite. In lieu of the red pepper flakes, I used two of the large Padron peppers for heat. This year they are hotter than a Jalapeno by far.
Some of the larger slicers are ready now, including Celebrity. A lot of the Sweet Treats and Juliet tomatoes are now in the dehydrator for my second batch of dried tomatoes. Another bag of tomatoes was harvested but misplaced so they did not get photographed, plus a few of the slicers were snitched for BLTs. More tomatoes are due in this week, so maybe I will have to change my mind about processing some. I will probably try Dave’s technique of blender sauce in my Ninja Ultima and then freeze it.
To see what other gardeners around the world are harvesting from their gardens, visit Daphne’s Dandelions, our host for Harvest Monday.