Today’s harvest: Dr. Wyche’s Yellow and Pineapple tomatoes, Lacinato kale, two zucchinis and a gorgeous dahlia
Harvest from a couple of days ago: more yellow tomatoes, curly kale and two types of hot peppers, Thai hot pepper on the left, I do not remember what the one on the right is.
The Ping Tung eggplants will be roasted and turned into a salad with goat cheese and pine nuts, and the chard will be turned into sesame chard (a riff on sesame spinach) to accompany Korean steak, served with kimchi, quick-pickled carrots and rice tomorrow. The tomatoes (together with other previously harvested ones) will be used to make a simple sliced tomato salad with basil and parsley to complement Spanish tortilla with chorizo tonight.
I cut my second dahlia today. It is a gorgeous one (not sure what kind, it is neither one of the three varieties I ordered back in the spring), and I paired it with asparagus and mint.
I also harvested a ton of Swiss chard, three carrots (apparently only the yellow ones have made it so far from my rainbow carrot mix) and some tomatoes. Still growing are eggplant, some zucchini, leeks and the winter squash as well as much more chard and kale. There are also still a few tomatoes on the vine. All the seeds I sowed about a week ago (radish, arugula, fall greens) and the beet transplants have come up. Fingers crossed the bunny will leave them alone.