City Natives October Harvest

My share today: Ping Tung eggplant, rutabaga, flat parsley, red Russian kale, jalapeno and ghost peppers (not pictured: tons of Thai basil).

I spent some time at City Natives this chilly early fall morning, harvesting most of the produce and cleaning out all the raised vegetable beds. The beds will be demolished and the entire garden will be restructured and rearranged. We hauled in hot peppers, eggplant, rutabagas, red Russian kale and parsley, and there was still a ton of callaloo and hot peppers left in the ground for a later harvest, both of them in the ground-level beds.

Edit (a few days after the harvest): Here is what I did with the vegetables in the kitchen. I cubed and roasted the rutabaga in olive oil in the oven for an hour at 400F, and finished it with a couple of tablespoons of butter and fresh parsley from the back porch. This made a very tasty side dish. I turned the parsley into chimichurri, which was served as a condiment to potato wedges and alongside sauteed chicken breasts. The kale became kale pesto, which was served over fettuccine. I also used the kale pesto as a condiment for sandwiches, which were piled with harissa-roasted green beans and a fried egg. I used the eggplants to make this delicious Chinese eggplant with garlic sauce, which I served over rice. The hot peppers went into a big pot of black bean chili. No complaints from the family.

Volunteering

I signed up to be one of the harvest volunteers at City Natives in Mattapan and today was my first day. We harvested (and weighed and recorded) tomatoes (8 pounds), eggplants, bell peppers, hot peppers, turnips, cabbages (Savoy and Oxheart), kale (Rainbow Lacinato and Red Russian) and 26 (!) pounds of callaloo. All of the produce will be donated to a nearby food pantry. I will be helping out once a week during the months of August and September.

Ping Tung eggplant

Mixed peppers: Bell peppers, Anaheims, Banana peppers, Islanders, Little lemons, Serrano.

My share 🙂 (The tomatoes are from my garden).

EDIT: A few days later, I made this recipe. Yum!!! Served with rice, green beans with chili sauce and ginger chicken.