Needless to say, there was a bit of a scramble to harvest tender crops before this happened. This resulted in several "first harvests" of the year.
First up is Habanero peppers. I grew these just to see if I could do it in this climate. Not bad results!
|Brazilian Starfish pepper and mystery eggplant|
Also a good haul of eggplants, which were blanched and frozen.
And so many hot peppers! With what we had in the fridge there was a need to use them all up.
Note the Sugar Rush Peach peppers on the far right. A little story about them. I had read that roasting them really brings out the sweetness, so we did that with the batch picked the previous week, without seeding. We eagerly took our first bite, and there truly was a rush of sweetness and fruit. Then POW! The heat hit us like a punch in the face! We couldn't eat any more of them, but we found a use.
The solution to the hot pepper surplus was a surprisingly simple way to make varietal hot sauces. This uses unseeded, un-fermented peppers, chopped, simmered in white vinegar and salt, blended, then put through a sieve. Here's the yield:
From left we have one bottle of Hot Lemon Pepper sauce, two and a half of 50/50 cayenne and Thai Hot Chile, three and a quarter of Roasted Sugar Rush Peach pepper sauce, and three and a half of Habanero. Each has its own complexity and flavor profile. I haven't chosen a favorite yet. Surprisingly, the Habanero, which I though would be atomic, is not all that hot. Maybe our climate keeps the heat down.
In other events this week, I shelled the dried runner beans. They were less productive than last year, but I still got enough for next year's seeds plus a side dish.
|"Sunset" scarlet runner beans|
But the biggest harvest of the week I can take no credit for. TKG and her mom went to their community garden plot and came back with forty pounds of sweet potatoes!
|Georgia Jet sweet potatoes.|
That's all for this week. Thanks for reading, and thanks to Dave at HappyAcres.blog for keeping the Harvest Monday tradition going.