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Monday, June 27, 2011

6/27 Harvest Monday - First Pinor Noir Pepper and Garlic

We got a lot of rain and the weather cooled down a little bit, and the garden rewarded us with plentiful harvest this week.


The pea vines are still hanging in there, and I harvested small handfuls of snow peas both Saturday and Sunday.  We also harvested our first Pinot Noir sweet pepper.  It was very small because the plant is still too small.  We probably should have pinched the flower to allow the plant to grow bigger before letting a pepper grow, but sometimes we just don't do what we should, for one reason or another.  I'm hoping that now that we harvested this pepper, the plant can recover and grow bigger before having to support more peppers.  The small size aside, this pepper is really beautifully purple.



The wetter and cooler weather was also good for our lettuce harvest.  Somehow they seemed to have gotten less bitter over the last week, if that's possible.  So now, instead of having semi-bitter lettuce, we have quarter-bitter lettuce.  (Actually, I just had a large salad after writing this post, and the lettuce was hardly bitter at all.  Woohoo for lettuce recovery, as temporary as it may be!)



Our first garlic harvest.  I wrote about our first garlic harvest in a bit more detail in yesterday's post. 



Fordhook Giant Chard and Red Russian Kale.  These are both hardy greens (kale more so than chard, I think) that grow well in the garden and taste great cooked lightly, too.



Another small handful of peas harvested on Sunday



This is pretty much the last of China Choy (seeds shared by Ottawa Gardener).  The leaves now have tons of pinhead-sized holes from flea beetles (I think that's what they are), but they will still taste good.  These were Keith's favorite vegetables this spring.  They grew really well in the garden this spring without any cabbage looper damage.  I also grew bok choy and tatsoi, but they bolted much earlier than China Choy, so this is definitely our favorite.  I'm letting a few plants bolt (you can see a few yellow flower petals that got stuck to some of the leaves in the picture) and go to seed so I can collect lots of seeds for next season.  Keith would like me to plant a whole bed full of these next year.  Since each of our beds is 12 ft x 4 ft, that would be a LOT of china choy!  I also harvested a bunch of green onions.


Collection of this week's harvest, minus the lettuce from Saturday.

Happy Harvest Monday, everyone!
  • Lettuce Mix 40.00 oz
  • Swiss Chard 16.60 oz
  • Red Russian Kale 5.70 oz
  • Asian Greens 9.35 oz
  • Green Onions 8.70 oz 
  • Garlic 1.75 oz
  • Peas 2.60 oz
  • Sweet Peppers 0.70 oz
  • Weekly Total 85.40 oz, or 5.34 lbs
  • 2011 Total 14.71 lbs

16 comments:

Allison at Novice Life said...

WhHat lovely harvests! I have never heard of a Pinot Noir pepper - cool!

kitsapFG said...

The bowl of lettuce looks really good. Sometimes the bitter flavor is just a function of hydration being too low on the plants and some heat stress. I try to pick my lettuces in the morning when it is cool and preferably after they have had a good watering the day before - the lettuce greens are usually more tender and sweet that way. It sounds like your plants responded to the cool and wetter conditions by sweetening up! Garlic looks great. :D

Vanessa said...

Wow it looks like your garden is really cooking! I am jealous of the pepper I seem to not be able to grow peppers at all no matter what I try.

Barbie said...

Very beautiful harvest, and a lot of variety. Looks like things are really picking up!

Lynda said...

You've had a really great harvest this week! Plenty of variety!

Robin said...

Very nice harvest. I just love that pepper!! It is absolutely beautiful! I think that is something that I'm going to want to grow next year!

Shawn Ann said...

Very nice harvest this week! Nice sizable garlic too! Everything looks great!

Daphne said...

Wonderful harvest. Those onions look so perfect.

gardenvariety-hoosier said...

Not many of us have the willpower to pinch off an early pepper. I don't. I think I read about the Pinot Noir peppers in a magazine. Where do the seeds come from?

Jody said...

You have so many very nice vegetables this week, but the pepper trumps it all!

Prairie Cat said...

Ugh, flea beetles... I hate them with a passion. They feasted on my eggplant seedlings, but it looks like they will survive. A concoction of red pepper flakes and a few garlic cloves steeped in water overnight works as a great repellent. Just strain out the flakes and cloves, put the water in a spray bottle and voila! No more flea beetles!

Charmcitybalconygarden said...

That's a great and colorful harvest! I've never had a purple pepper before. Looks delicious.

Ottawa Gardener said...

Huh, maybe China Choy is more of a spring brassica? If I remember from last year, it's a bit hairy which might deter the lopers? Absolutely love the garlic shot.

thyme2garden said...

Allison - thank you!

kitsapFG - thanks for the tips on lettuce picking! Our cool days won't last long, as a matter of fact, I think we're looking at high 90s already (again) next week.

Vanessa - this pinor noir pepper is from a store-bought transplant. Our homegrown pepper seedlings are currently all struggling to grow past a few inches and I'm not sure that they'll make it.

Barbie - thank you!

Lynda - thanks!

thyme2garden said...

Robin - thanks! I really like the purple color on this pepper, too.

Shawn Ann - thank you!

Daphne - green onions are definitely much easier to grow than full bulbs. I'm wondering how well ours will bulb up this year.

gardenvariety-hoosier - ah, it's so true what you said about willpower! We got our Pinot Noir pepper transplant from a local store. I just googled it, and I think it's a hybrid, which is too bad.

Jody - yes, I agree, too!

Prairie Cat - so far, the flea beetles seem to only attack mature plants. It would be very annoying to have them feast on seedlings!

Charmcitybalconygarden - thank you!

Ottawa Gardener - you remember correctly, china choy is definitely hairy, which is unlike bok choy or tatsoi. But when they are cooked, the hairyness seems to disappear completely.

pAsh said...

I have harvested my first pinot noir pepper as of this morning and I am wondering what you used your pepper for. Eating raw? Cooking with it? I'm very excited to try it but unaware how to prepare it.

Thanks!

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