A few plants in our community garden toppled over from Hurricane Irene. My son cried when he saw his sunflowers bent and broken. But he felt better when we showed him several large gourds hiding under his gourd vine’s velvety leaves. As we expected, some tomato plants were knocked over, yet we still collected over 20 pounds of ripe tomatoes and over 10 pounds of green tomatoes! We made 10 quarts of salsa and plan to make tomato relish or green tomato cake from the green tomatoes. Our fig tree keeps popping out sweet figs. I picked 5 pounds of figs this week. We canned 8 half pints of low-sugar fig jam.
I picked three eggplants this week. The eggplant has become my favorite vegetable because of its high versatility and low carbohydrate content. I discovered that strips of broiled eggplant can be used like pasta noodles and topped with tomato sauce and cheese. The eggplant is peeled, sliced a quarter inch thick, brushed lightly with olive oil, broiled for 5 to 10 minutes on each side and cut into strips to make “eggplant noodles.”
Here are my harvest totals for the week: beans 0.5 lb, eggplants 2 lb, figs 5 lb, habanero peppers .25 lb, leeks 1.25 lb, red pepper .25 lb, shallots .25 lb, tomatoes 21.75 lb and green tomatoes 8 lb.
Total this week: 39.5 pounds
Total this season: 257.10 pounds
Thanks to Daphne’s Dandelions for Hosting Harvest Monday.