Tomato Harvest

“Want a date night canning tomatoes, honey?!”
50 pounds of tomatoes first

then another 50 pounds!

We harvested 100 pounds of tomatoes in one week! Our 15 Olivade tomato plants look quite weary now. We did not expect such a big harvest this year. So far, my husband and I canned 13.5 quarts of tomatoes from a little less than half of the tomatoes.

Check out Daphne’s Dandelions to see harvests from other gardens around the world!

Harvest Monday – July 23, 2012

Eggplants and peppers are abundant in our garden plot. We have plans for all these veggies. The eggplants: stuff and roll up – slice, dip in egg and bread crumbs, broil, spread with mixture of egg, ricotta and parmesan cheese, roll up, place in baking dish, cover with tomato sauce and bake; transform into spaghetti – slice and sprinkle with olive oil, broil, cool and cut into strips, top with sauce; pickle and spread onto bread or crackers, roast, grill and saute . The peppers: chop and freeze, pickle and preserve in jars, stuff and bake and slice in salads. Some of the peppers and eggplants will be donated to our local Food Bank. But I must admit my favorite plan for the peppers is … slice and give to my son. He eats the sweet crispy cubanelle and bell peppers like a sliced apple. I am thrilled! They are loaded with vitamin C.

Harvest totals for this week:
Cubanelle Peppers 4.5 pounds
Bell Peppers 2.25 pounds
Eggplant 7.0 pounds
Zucchini 8.5 pounds

To see amazing harvests from gardens around the world, stop by Daphne’s Dandelions, the host of Harvest Monday.

Harvest Monday – July 9th

I found a way to get my son more interested in our garden plot – have him help me cook up the veggies we harvest.  He is thrilled to shred cabbage and zucchini in my food processor.  He likes operating a machine that is loud, powerful and destructive.  This week he helped me make zucchini crusted pizza, zucchini pancakes and zucchini bread and coleslaw.  He named our kitchen restaurant, The Tomato Garden (his favorite restaurant is The Olive Garden).

The Tomato Garden has been busy cooking up the harvest of…..Zucchini  (25 pounds), Beets (8 pounds), Red Onions (1 pound) and Cabbage (one head).

To see amazing harvests from gardens around the world, stop by Daphne’s Dandelions, the host of Harvest Monday.

Harvest Monday – November 28


We were delighted to see the broccoli we planted in late summer finally growing crowns of broccoli florets. My first broccoli harvest! After I cut off four broccoli bunches, my son stopped my harvesting. “Let’s do an experiment and see if the florets really turn into tiny flowers”, he said. For science, I left a few of the small bunches on the stalk.

arugula and red and green leaf lettuce

We also harvested lettuce, arugula, radishes, beets and turnips (4.5 pounds) from our garden plot this week. The brussel sprouts are not ready to harvest. We planted them late. We may not get a mature sprout. Anyway, I am thankful my family likes salads and our garden plot is still producing!

To see other gardener’s harvests visit Daphnes Dandelions blog.

Harvest Monday – November 14


We are getting our garden plot ready for winter. We pulled out the last of the pepper plants and covered two beds with three tall bagfuls of mulched leaves collected from our yard and my mother’s yard. Some cold hardy plants are not ready for the winter “tuck-in” yet. Broccoli, brussel sprouts, turnips, lettuce and parsley are still growing in our plot. I harvested over three pounds of turnips, a handful of cherry bomb peppers and a large bunch of parsley this week.

We had our largest turnip harvest this season. This is the first year the turnips were larger than golf balls. I had enough turnips to fill up a casserole dish. I made a delicious Turnip gratin by adapting a recipe I found at Simply Recipes.  I peeled, then cut the turnips into thin slices with my mandolin slicer, blanched the slices for 3 minutes in boiling water.  I double layered the casserole with turnips, bread slices, onions, goat cheese and a drizzle of extra virgin olive oil. I baked the gratin at 375 for 30 minutes. The pungent flavor of the turnip decreased after baking.  My husband and son even enjoyed this not-so-popular root vegetable.     I am glad since it is loaded with vitamin C.

Harvest Monday – September 19, 2011

Gourds' story time

We harvested gourds, sweet potatoes and a few green bell and habanero peppers from our garden this week.   The gourds were the star of  our harvest.  We plan to leave the gourds outside on our deck to dry out so my son can paint them and make them into birdhouses.

spots on gourd

We picked all our gourds today even though it is best to pick the gourds later in the season when the stems turn brown.  We picked them early because many of them had developed dark green and brown spots. The Home and Garden Center at the University of Maryland Cooperative Extension thought the spots were water soaked spots due to our very wet growing season.  They could not identify any fruit pathogen from the photo I sent to them.   They recommended we pick the gourds immediately, rub them with a mild bleach solution and let them air dry.   Now we have some sparkly clean gourds.

Harvest Totals:  gourds 21 pounds and  sweet potatoes 4.5 pounds

Harvest Monday – September 5th

hot peppers, sweet potato leaves and eggplant
This week we planted more than we harvested. We planted turnips, beets, broccoli, brussel sprouts, kale, radishes and several kinds of leaf lettuces. We pulled out the last of our tomato plants and one pepper plant. Our gourd and sweet potato vines are spreading everywhere. We picked bags of sweet potato leaves. I plan to lightly saute the leaves, put them into quart size bags and freeze. I made a tasty Asian rice noodle soup with the sweet potato leaves. The leaves are thick enough to hold up well in soup.
cut figs

We picked more figs from our backyard fig tree.  I drizzled the figs with a sweet sauce of melted butter, honey, cinnamon and salt then baked them for 15 minutes at 400 degrees. They were yummy on their own or on top of ricotta cheese.

Our Harvest Totals for this week: eggplant 2 pounds, figs 1.75 pounds, sweet potato leaves 2.5 pounds, hot peppers 1 pound.

Total Harvest this week: 5.25 pounds
Total Harvest this season: 262.35

Check out Daphne’s Dandelions, the host of Harvest Monday, for more harvest totals from other gardeners.

Harvest Monday – August 22

Cherry and grape tomatoes getting a bath.

Thanks to Daphne’s Dandelions, the host of Harvest Monday!

Tomatoes were our harvest winners again!  We picked over 40 pounds of tomatoes from our weary tomato plants this week.  On Saturday, my husband and I got a lot of work done at the garden plot while our son stayed at his grandma’s house.   I turned over the soil and planted fall crops. My patient husband picked the cherry and grape tomatoes.   He had the most arduous job of picking and holding the small fruit while crawling and twisting through a jungle of 6 feet high tomato plants and dirt peppered with smashed, split and slimy dropped tomatoes.  We learned two lessons….use black plastic and do not plant tomatoes only 18 inches apart!   The tomato plants with black plastic on the ground around them had less split tomatoes than the plants that did not have it.  The black plastic prevented the plants from getting too much water from recent heavy storms.

Harvest Totals:
Beefsteak and Plum Tomatoes 36.5 pounds
Cherry and Grape Tomatoes 7.75 pounds
Cherry Bomb Peppers .25 pound
Hot Banana Peppers .75 pound
Bell Pepper 2 pounds
Yellow Squash 1 pound
Figs 3 pounds
Cucumber 1 pound
Eggplant 1 pound
Leeks 2 pounds
Shallots .5 pounds

Harvest Preservation:
8 quarts of Tomatoes
3 pints of  Pickled Peppers
2 pints of Fig Jam
2 quart bags of frozen oven-dried cherry and grape tomatoes

Harvest Monday – August 15th

The tomatoes were the star of our garden this week. Despite several rain storms, we picked 97 pounds of tomatoes this week! On Saturday, our plum tomato plants dripped loads of bright red fruit so I continued to pick as the sky darkened and dumped a heavy rain.  My six year old son watched from the car in amazement as his soggy mommy stomped barefoot through puddles and wet spongy grass carrying bags of tomatoes.  After the harvest, my son and I splashed our bare feet in the little waterfalls flowing around the trees and down the hills in the parking lot of our community garden. Harvesting in a summer rain can be fun.

My son's contribution to the tomato harvest

Here are our harvest totals for this week:

Plum and Beefsteak Tomatoes combined
70 pounds

Cherry Tomatoes
27 pounds

Eggplant  5.25 pounds

Peppers  5.0 pounds

Cucumbers  6 pounds

Sweet potato leaves  3 bags

21 Quarts of Tomatoes

Preserved the following produce this week:

21 Quarts of tomatoes
3 Quarts of pickled cucumbers
froze bags of bell and cubanelle peppers, oven-dried cherry tomatoes, and cooked sweet potato leaves

To see amazing harvests from gardens around the world, stop by Daphne’s Dandelions, the host of Harvest Monday.