Monday Harvest – April 23rd

This week I thought I’d bookend this post with my daughters favourite harvests of the week.  To begin we have her ‘helping’ photograph the vegetables.  She often ‘helps’ although this usually involves more of her and less of the vegetable.  On this occasion we have reached a happy medium.

Once this ginger’s use as a shadow puppet was exhausted it was used in a couple of curries.  As were the below curry leaves.  I’m making the most of the curry tree at the moment before the leaves yellow in the cool of winter.

We are still harvesting a few of the summer vegetables; the occasional tomato – its really only the Rouge de Marmande which is still cropping.  Some eggplants and a capsicum which I was sick of waiting for it to turn red.  And of course some chillies – this week scotch bonnets and jalapenos.

My latest plantings of lettuce and salad leaves are beginning to mature.  The basket includes: rocket, mustard, parsley, basil, lettuce, and baby beetroot leaves.  It also includes some fairly invisible beans.  My jade plants are still producing – they might not germinate well but they sure produce for a good long time.

As you will have noticed there was also a radish in the basket.  That one was harvested before my 2 year old son decided to make ‘soup’ with the remainder of my crop – here are some I saved from the pot.  A pot which also contained much mud, sand and who knows what else.

They went into salads.  The mint and spring onions below became a fresh chutney to serve with curry.  I am a big fan of mint chutney and made it twice this week.

I started harvesting my Tuscan Kale this week, that and the potatoes became the Caldo Verde I posted about last week.  I also continue to harvest beetroots – this one I went into spiced vinegar and into the fridge.

My final harvest – and my daughters favourite was something of a surprise as I didn’t think any were quite ready yet.  I found this beauty on the lawn under the tree and it was perfectly ripe.  Welcome to tamarillo season!

For other harvests from around the globe get yourself across to Daphne’s.