Last harvest before the frost!

[luzula]

That is only one representative of the large quantity of white pattypan squash we have left! They do keep quite well though. Alas, the butternut squashes did not have time to fully ripen. Nor did the acorn squashes on the table, but there were five mature ones we already harvested, so I'll get to taste them how they properly should be, at least (I've never had acorn squash before!). Still in the garden is the frost-hardy stuff: leeks, parsnips, swedes, salsify, brussel sprouts, kale, etc. ALTHOUGH I just thought to double-check how frost-hardy swedes are, and hmm, not actually so much, so this post was interrupted by going out to put fabric over them. I suppose we should harvest them tomorrow.

Comments

[sylvanwitch]

Wow! That's so impressive! And everything looks like it's going to taste delicious! Enjoy the bounty of your harvest, friend! :-)

[trobadora]

That all looks amazing!

[lyr]

Looks delicious!

[sanguinity]

Such a lovely haul! What will you do with the winter squash that didn't fully ripen?

[china_shop]

Such an impressive harvest!!

[mific]

What a lush harvest! It looks gorgeous!

[falkner]

Looks like a delicious harvest! Makes me miss living in the countryside.

[edwardianspinsteraunt]

Looks very impressive and bountiful! :D Hope the swedes survive!

[jesse_the_k]

Mmmmm.

This acorn squash recipe is easy and tasty.

[dolorosa_12]

What bounty! I love all the different varieties of tomato.

[tealdearest]

That’s a gorgeous harvest!!! Have you grown leeks before? Are they a pain? Take a long time? I don’t eat them often and I decided I wanted to and the current price made my hair stand on end, so. Maybe I should grow them too

[seascribble]

Oh we have one of those stripey squashes from the farm share, I really should cook it this weekend. That is a very good haul!

[luzula]

Thank you, we are! : )

[luzula]

It is amazing! I feel so lucky.

[luzula]

It is, thank you!

[luzula]

Eat it anyway, I guess? Yesterday we had baby squash dipped in batter and deep-fried, with home-made sweet chili sauce. Yum. Although really, we should probably have pruned those baby squash off a month ago, to promote the ripening of the big ones.

[luzula]

I feel so proud! \o/

[luzula]

I'm glad you appreciate my artistic arrangement! *g* Still Life With Squash.

[luzula]

Did you live there before?

[luzula]

They did survive and are now harvested!

[luzula]

Huh, I thought at first that dish looked like a dessert, but it seems not?

[luzula]

We had ten kinds of tomato this year, but I want mooooore! It's funny, because we had three kinds of bell pepper/paprika (the vegetable, as opposed to the spicy chile version), and I am fine with just having those three varieties next year. But with tomatoes, there's something about all those infinite varieties that makes it painful to limit yourself! There are so many variables: height, ripening time, color, fruit size, taste, paste vs salad, how long it will keep, etc. Do you have a favorite variety?

[luzula]

Leeks do take some time, but are pretty problem-free in terms of pests and the like (if you don't count the ducks who inexplicably had a taste for onions). Here in southern Sweden, we sowed ours indoors 8th of March, then planted them outdoors on the 11th of May. They were ready to eat maybe two months ago, and we can harvest throughout the winter, since they're frost-hardy.

[luzula]

Yeah, they're lovely, if a little hard to keep up with in terms of production!

[jesse_the_k]

Ooooh, those crispy squash sound delicious!

The recipe began

[jesse_the_k]

its life as a Thanksgiving side, where sweet-savory is part of the tradition.

I ate it as a dessert, but some folks are happy to eat it with the main course.

(Tragically, I can no longer eat squash, among too many other things. Joys of age.)

[jesse_the_k]

Fresh leeks for soup! What a delight.

[falkner]

Yes, I lived most of my life in a tiny, rather isolated countryside village in North Italy. We grew and raised the majority of our food. A few years ago I moved to a city in another country due to personal reasons, but I dream of going back to the countryside one day... I don't think I'll ever be comfortable living in a city, haha.

[dolorosa_12]

I've been really bad at keeping track of specific varieties, but I've had a lot of luck with various types of cherry tomatoes, most of which were unusual colours (black and red, yellow, green and variegated when ripe, etc). I should note down the varieties properly next year.

[nnozomi]

That looks AMAZING and I love your eggplants and tomatoes in particular, but they're all beautiful and they look delicious, nice work!
(Also trying very hard not to make a pun about frost-hardy swedes, sorry, I grew up calling them turnips...)

[osprey_archer]

What a gorgeous harvest! What will you do with the not-quite-ripe squash?

[luzula]

Thanks, the plants did good work and I'm glad we could give them good conditions! Some credit where credit is due. : )

Ha ha, I also almost made such a pun...

[luzula]

Some of the baby squash were dipped in batter and deep-fried, with home-made sweet chili sauce. The baby squash that were left are currently in the oven in a pan covered with a mix of bread crumbs, butter, basil, hazelnuts run through a mixer, and parmesan cheese.

[scribe]

Oh my gosh, just gorgeous! I covet that zucchini.

[luzula]

It is now eaten! It turned into part of the base for a curry with home-made paneer.