|211 lbs of winter squash|
Allow me to unload the cart. These are "Neck Pumpkins," actually a squash. They don't look too impressive when shot from a distance.
But up close, a different story.
|17.4 pound neck pumpkin|
These are Yokohama squash, an heirloom moschata variety. I've grown them before, and found that while they are not productive, what you get is really tasty, and attractive too. They weighed 4 to 5 pounds.
"Sugaretti" is a hybrid spaghetti squash that looks like a delicata. It has always been productive for me, and stores forever.
|'Sugaretti' spaghetti squash|
A first-time-growing moschata squash is this hybrid called "Autumn Frost." I'm impressed with its output and appearance, and look forward to tasting it.
|'Autumn Frost' squash|
And then there's a mystery squash. My label said "Chirimen," which is another Japanese moschata that looks a lot like Yokohama, but that's certainly not what grew.
Yes, this is far more squash than we can possibly use, and there's still a few more on the way. But it illustrates the productivity coming from the "lasagna" (no dig, no till) plot I extended last fall, where everything grew in pure compost. Amazing!
Now on to "general harvests"; those crops I have already featured in individual references. Here was Monday's tomato harvest.
|Monday tomato harvest|
And Monday's "everything else."
More tomatoes on Wednesday.
|Wednesday tomato harvest|
And Wednesday's "everything else."
Thursday's harvest was only hot peppers, but a lot of them. Looking north to south in this picture, they range from mildly hot, to moderate, to intense, to fuggetaboudit.
|Thursday Parade O' Peppers|
Friday's harvest was much lighter. There were also tomatoes, of course, but I didn't photograph them.
Now on to Preserving the Harvest. I had enough accumulated paprika peppers to dehydrate and grind. They got a little dark in the drying process, but though not bright red, still smelled wonderful.
I also had enough guajillo peppers to finally make chile powder. I tasted a few pieces prior to drying, and was surprised to find none of the heat I was expecting. But after grinding, the aroma was intoxicating. We definitely need to grow more of these next year.
|Guajillo chile powder|
And TKG canned 14 pints of thick tomato sauce. We truly have reached our limit of canned tomato products now. Any more sauce tomatoes we harvest will be given to friends.
|Canned tomato sauce|
That's all for this week. Thanks for visiting, and thanks once again to Dave at HappyAcres.blog for hosting Harvest Monday.