We spent much of the weekend harvesting in the vegetable garden. This has been perhaps the most productive garden we’ve grown in over thirty five years of gardening. The weather was conducive, this garden continues to grow, and perhaps the skill of the gardeners has increased a bit also.
Cindy braved the busy yellow jackets to pick about two gallons of strawberries. These day-neutrals (Tribute and Tristar) have produced consistently since June, except for a brief rest in mid-summer.
We sliced the berries about 1/4″ thick, dried them in the dehydrator and ended up with at least a half gallon of dried fruit. The concentrated flavor of the dried berries is excellent – just a couple of teaspons are needed for a bowl of cereal.
We grew four varieties of potatoes this year, some of which will go to the food bank this week; German Butter Ball, Sangre, Red Gold and Norkota Russet (which we planted from last year’s crop). All had a bit of scab, which surprised me since they were grown on new ground – just a cosmetic issue, quality and storage is not affected. After digging, potatoes are cured in the shop for a week or so; windows are covered to exclude light.
Our row of swiss chard and beet greens produced almost all season, with three cuttings at least as large as the photo below (yes, that is a standard size laundry basket).
Cindy chopped, froze and dried the greens as well as creating a delicious quiche from the fresh greens, onions and summer squash. Three of the four below went into the freezer for winter.
These sweet onions (Alisa Craig) are reputed to store well also – they are huge, with several weighing over two pounds:
Also harvested this weekend was more than a gallon of green beans, which somehow escaped the camera.
Still to harvest: storage onions (Big Daddy), carrots (Chantenay and Danvers), more greens, summer and winter squash.