We only have one square foot of carrots left, since we pulled all the other slow growing carrots about a month ago. We pulled one of the few remaining ones this weekend to see if the micro carrots benefited from the extra month at all. It looks like the extra time helped this carrot's girth a bit, but not its length. I continue to be unimpressed with these carrots...
Here are the first two ripe Jelly Bean tomatoes. One is much larger than the other, but they both ripened at the same time. I was hoping for more than just two, but these were the only ones ready this weekend. The tomatoes had fairly thick skin for grape tomatoes and the flavor was on the sweeter side of tomatoes.
We still have many more Jelly Bean tomatoes at various stages of ripeness and dozens of flower clusters on our four experimental Jelly Bean tomato plants. These were started late this summer after we built our indoor grow box. I'm hoping that there are enough warm days left in the season for a good majority of these tomatoes to ripen. The weather has been rather inconsistent lately. After months of brutally hot summer, it got cold really fast a few weeks ago, but now it's getting hot again, and we're expecting a high of 95F this Tuesday. I'm sure the tomatoes are just as confused as I am.
The last part of our tiny harvest this week consists of herbs: basil, oregano and thyme. Keith used these herbs plus lots of other spices and seasonings to make a rub for his roasted pork loin. It became Sunday dinner with my leftover spaetzle. If you've never had the pleasure of tasting homemade spaetzle (no, that stuff from a box doesn't count!), I invite you to view my Homemade Spaetzle Recipe post for pictures on how to make this delicious German noodle dish. You may even be inspired to make it yourself. If you do, you won't regret it!
Spaetzle with Emmentaler/Gruyère cheese and caramelized onions
Makings of roasted pork loin with garden-grown herbs
Please visit Daphne's Harvest Monday for more harvest pictures!