However, as you probably guessed, I have picked a few more chillis, like these lovely "Aji Limon" ones:
We have an ample supply of chillis now, so those ones are being dried for their seeds, which I am going to send to a couple of my chilli-loving friends.
Last week I erroneously reported that I had picked the very last of my cucumbers. However, I didn't pull up ALL of my cucumber plants, and one of those left behind has produced these:
I have picked them very young because I expect we will get our first frost very soon, and that would be the death of them. Picked this small they are nice eaten as a snack before dinner.
I have also lifted another small batch of Beetroot:
My beetroot have behaved themselves very well this year. They have matured successionally, even though I only sowed two batches of seed about 3 weeks apart, and none of them have bolted - as you would hope with a variety called "Boltardy"! I think there are now only about 3 or 4 left. Despite having been in the ground a fair old while, none of them have grown to a huge size. The biggest has been about the size of a tennis ball.
One more of the "Toledo" Leeks found its way into the kitchen:
It was another good-sized one. I have draped it over one of the compost bins in order to demonstrate its size.
Lots of the Radicchio is maturing now. It's best to pick it and keep it in the fridge in one of those "Stayfresh" bags, rather than leave it outside where it will rot.
The trouble is, these things are pretty dense, and we can eat them fast enough! One head of Radicchio like this provides enough leaves for several two-person salads.
This is my entry for Harvest Monday, hosted as ever on Daphne's Dandelions. Why not pop across and see what everyone else is harvesting...
You're still getting great harvests for this time of year.
ReplyDeleteYou've done really well with your cucumbers - how do you use youe beetroot?
ReplyDeleteSue, my latest craze is for boiled beetroot soused with Balsamic vinegar. Usually we have them just plain boiled, maybe with some Chives snipped over the top.
DeleteThe peppers look particularly lovely on the blue plate. And that is a truly impressive leek. I'm equally impressed by your radicchio, I wish I could grow some that look as good but I've not yet figured out the proper timing for my climate.
ReplyDeleteI'm so impressed at the amount of food you get from your garden, Mark! The space doesn't look huge and yet you always seem to have plenty to harvest. Have you posted a planting plan on the blog anywhere? My curiosity is piqued now!
ReplyDeleteGorgeous leek! I'm surprised at the size of the radicchio - the ones we normally see at the store are usually so tiny - they would likely serve no more than 2 or 3 people and that's only if they were mixed with other greens.
ReplyDeleteLeek looks good, I was happy with Toledo this year, a nice crop.
ReplyDeleteNice radicchio - excellent for the palate! Is that a rosemary bush by the compost? You have a good harvest!
ReplyDeletehttp://LivingItUpAlternatively.blogspot.com
Yes, it is a Rosemary bush. I have several and they are very vigorous. I have to keep chopping them back.
DeleteThose yellow chillis look very pretty, and the leek is a fab size. I like your tailored chopping board as well!
ReplyDeleteHoly Toledo leek! :) I'm envious of the beets - I never seem to plant enough and always go through all of mine by mid-Sept. The peppers are gorgeous!
ReplyDeleteThat is one giant leek! I'm impressed that you're still harvesting cucumbers and your peppers look lovely.
ReplyDeleteMark, I really love your harvest. Especially those attractive Radicchio. They must be great for salad.
ReplyDeleteVery nice harvests for this time of the year. And that is a really nice leek. When I've grown them in the past they tended to be pretty small.
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