Monday, October 14, 2019

Harvest Monday - 14 October 2019

Happy Thanksgiving Day to Canadian readers! Here in the U. S., it's a different holiday, Columbus Day. Not to get political, but there is an increasing effort to rename it to "Indigenous Peoples Day," an idea I support.

We have no frost expected in the long-term forecast, but it's been mostly a cold, gloomy week. Peppers and tomatoes are not really ripening. So I'm making an effort to gradually harvest what I can, and if we don't need it, I'll just let it take its course.

First up are the ornamental/edible hot peppers I grew. They were completely loaded with ripe fruit.

Left: Bolivian Rainbow, right: Poinsettia
I turned them into 300ml of very hot sauce.

I took most of the Jimmy Nardello's peppers, not red-ripe but still useful.

Jimmy Nardello's
I've grown Maule's Red Hot cayenne peppers for years. They look very much like Jimmy's above. This year I bought a generic cayenne plant, and the fruit turned out to be very different, thinner but much more productive. I harvested all of them this week; I'd guess 100 or more. I saved some seeds, and I hope they come up true.

Generic cayenne pepper
What else to do but make more hot sauce? I added a little garlic to this batch, and the result is quite pleasant. Spicy for sure, but manageable.

Okay, I promise, no more hot sauce.

I harvested the last of the zucchini. The plants were in bad shape from powdery mildew, but were still trying to make fruit. I think the cold weather has reduced the pollinator activity, so no point in keeping the plants. I removed them.

Cocozelle di Napoli and Yellowfin
I also took the last of the spring-planted turnips. The largest was 2 1/2 pounds. These were mostly cubed, blanched, and frozen. I still think the yellowish ones are rutabagas, whose seed got mixed in.

Turnips and maybe a rutabaga
The Kitchen Goddess took a little and made something different, fermented turnips. She added a sliced jalapeno to each jar. We sampled them, and they are quite unique. The pepper really gives it some zip.

Turnip spears fermenting
She is also still picking fall raspberries, a little at a time, but it sure adds up!

That's all for this week. Thanks for reading, and thanks once again to Dave at for hosting Harvest Monday.


  1. I'll never get tired of your hot sauces! I can almost see the flames coming out of the red batch. I do like making a green hot sauce too. It's a good way to use those end of season ones. I'm smoking some green jalapenos today, with green Anaheims to get smoked tomorrow. I have fermented turnips in the past, and they are a treat. If you like them I bet you would like the fermented kohlrabi which has a similar crunch but with a milder flavor. I'm not sure I'll have either turnips or kohlrabi this fall since both are not sizing up yet in the garden.

  2. Oh those raspberries! A friend gave me some starts so I'm hoping to have them next year.