Summer crops are diminishing, but that's to be expected, since summer itself is almost gone. There won't be many more tomatoes after this. Normally the plants go strong right until frost. The shishito pepper plant is still producing though, somewhat. We're near the end of the full-sized, first ears of corn and starting to dip into the smaller, second ears.
Seedless raspberries are still giving us joy, however.
It was my intention to let the "Floriani" red flint corn in the Survival Garden stay on the stalk until all ears were fully dry. But the woodpeckers had other ideas, and many of the ears were damaged. Thus I picked them regardless of their dryness, and put them in the sunroom to hopefully finish drying. It worked for the beans anyway. There are about 50 ears, some very large, some small. As I recall this is about half of what I got last year, but I only planted about half, so I guess it works out. We still have lots of corn left from last year, and we grind it when we need it.
A mid-week harvest featuring another lovely muskmelon, and a "Sugar Baby" watermelon. They ain't kidding about the baby part--this is the size of a cue ball. We have bigger ones waiting to ripen--this was a drop, but actually the few bites we got were pink, juicy, and sweet.
The Kitchen Goddess, all by herself, shelled the Black Turtle beans whose drying pods I showed you a couple of weeks ago. At 3 lbs. 2 oz. (~1.4 kg.), this was a much better result than the yellow-eye beans. And I love black beans!
Here's the runner beans so far. As always, I save 50 seeds for next year and we get a hearty meal from the rest. It's a pretty good return on the $3 seed packet I bought 3 years ago. I grow it more for the ornamental value, with its coral-pink blossoms.
A weekend varied harvest, "featuring" a tiny muskmelon.
Ten days ago TKG crushed all our grapes (with her hands, not her feet, thank heavens) and began the fermentation process in three loosely covered buckets. On Saturday, we got to the next phase--pressing. Actually we got 4 gallons of "free-run" wine, and pressed 2 gallons out of the fermented grapes. We probably could have gotten another 1/2 gallon from them, but didn't want to run the risk of pressing out excess tannins etc. We mixed one of the free-run gallons into the press run to even it out. We want to experiment if free-run is really that much better. So we now have two buckets on the "gross lees," covered with stoppers and airlocks.
I put the pomace (pressed grapes) in the compost, thus hanging out a welcome sign to all area alcoholic chipmunks.
This second stage is supposed to last for two days, then we will siphon into glass containers for secondary fermentation (more of a settling process). This will last for several months. So doing rough math, 6 gallons equals approximately 23 liters, or 30 bottles of wine, enough to last us a good week--ha ha! This was from about 3 bushels of grapes.
Our kale (Dwarf Blue Curled), which was interspersed with the now-harvested Chinese cabbage, has really taken off.
I like looking at it.
What do you think? Should we let it go until after first frost, or start picking it now?
That's it for this week. Thanks for reading! Please click back to Daphne's Dandelions, the sponsor of Harvest Monday, and check in with the rest of the world.
Woodpeckers attacking your corn? It's always something, isn't it! I love black beans too and 3lb sounds like a good haul to me. Especially if someone else shells them. ;-)ReplyDelete
I'm wanting to try a few runner beans next year and your math has helped convince me to do it. Though I might try a white runner bean. I have lots of time to investigate that before planting time!
Thanks, Dave. I just let the beans run along a fence--no tending required.Delete
Maybe I should plant some flint corn to keep the peckers off my house. Or maybe I need to acquire a pellet gun to make 'em dance. Your dried bean harvest is impressive, I don't have the space to try it. Hope the wine is tasty. I have done some home brewing but never tried wine making. Sounds like fun.ReplyDelete
Thanks Dave. You'd think the peckers would be content with all the lovely suet and sunflower seeds.Delete
Such lovely beans. I grew scarlet runners for the ornamental value too. Getting the harvest was always a bonus. And I see you have turnips too. I wish mine were sizing up, but so far I have lots of foliage and not much root.ReplyDelete
Thanks Daphne. Actually those are more of our crazy watermelon radishes.Delete
Those watermelon radishes are great, I might try some next year. I tried vates blue curly kale this year but they turned out very poorly (first bad location, then poor germination). Not sure about harvesting now or later, but I assume all kale can take a light frost?ReplyDelete
Thanks, Susie. The radishes are a fun, easy crop. But it's easy to plant too much! Sorry about your kale--try try again, as we gardeners always do. They say kale improves with frost.Delete
Woodpeckers, hmmmph! They seem far more destructive than the little birds that started pecking at the exosed kernels on my corn, a bit of Agribon tied around the exposed ears kept them at bay.ReplyDelete
I just saw a recipe for Scarlet Runner beans in coconut curry come through my email from Rancho Gordo. Sound delicious and I might try it with some of my Italian runner beans. Scarlet Runners are very much underutilized as food,
I guess they're too pretty for their own good.
Thrity bottles of wine sounds good to me!
Thanks, Michelle. I'm sure the Agribon would work, but what a lot of effort! That runner bean recipe sounds interesting. It seems most of the other bloggers eat them green; I'm not sure if they are shelled like lima beans or they eat the pods too--if so I think they would be tough.Delete
Those are some wonderful harvests. It seems that each year my tomato plants are taken down by disease a good few weeks before we have our first frost, but this year the blight has slowed down with our dry weather so we are still enjoying fresh tomatoes. Our first frost is probably not far off, however, so I'm telling my family to REALLY savour them while they still can. I didn't realize there were "seedless" raspberries - what variety do you grow?ReplyDelete