A basket with almost 10 pounds (4.5 kg) of produce including green bean, tomato, eggplant, cucumber, and zucchini.
Today we got the first tomatoes and cucumber! I also spent the morning picking clean the bush bean bed.
The Paul Robeson tomato plant gave the first ripe tomatoes, my husband was helping me stake the same plant and 3 little green tomatoes got knocked off. You can see the two oval Applegreen eggplants in the back of the basket, then a Bangladeshi Long and a Thai Long Purple eggplant to the far right.
The Paul Robeson tomato plant gave the first ripe tomatoes, my husband was helping me stake the same plant and 3 little green tomatoes got knocked off. You can see the two oval Applegreen eggplants in the back of the basket, then a Bangladeshi Long and a Thai Long Purple eggplant to the far right.
The first cucumber of the season belongs to the Japanese Long variety. Training the cucumbers up bamboo poles is working very well, I love seeing them dangling in the breeze. A nice long zucchini was also harvested today.
The rabbit seems to love the Blue Lake 274 beans, I found lots of munched bean remnants today. Both Blue Lake and Royal burgundy are smooth bean varieties, which makes cleaning them a lot easier than the downy beans like Romano and Tendergreen. But I think I prefer the flavor of the downy fuzzy beans compared to the smooth snap beans.
The bush bean bed was pretty much picked clean today, so I am going to fertilize them and see if they will give a second flush of beans after some rest.
2 comments:
Congrats on your first tomato harvest. How's the taste of green eggplant, how do you use it?
This is the first time I've grown the Applegreen eggplant. It has a very tender skin so doesn't keep very long, but it is yummy with a mild green flavor and just a hint of that distinctive eggplantiness, and no bitterness whatsoever. I cooked the eggplant really simply the first time with thin slices sauteed in a tiny amount of olive oil, salt, and a pinch of oregano. And served with sauteed yellow summer squash and eggs sunny side up for breakfast.
I'm thinking about the grilling eggplant next time with a shredded ginger, apple cider vinegar, and olive oil marinade. My father steams his long purple eggplants and serves it with a green onion, olive oil vinaigrette.
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