I have this theory about zucchini – the main reason they get big is indecision about how to cook them. You notice a few almost ready to pick then you start to wonder what you’ll cook. By the time you’ve decided – ie a couple of days later, they have started to get bulbous and unruly. Or perhaps its just me….
I harvested quite a few cherry tomatoes this week. They are Tiny Tim. They’re coming in fits and starts. A handful or two and then none ripe for a week.
Also pictured are mint and thyme. The thyme went into spaghetti sauce. The mint went into a beetroot salad. Unfortunately I forgot to photograph the beetroot.
I did manage to photograph some beans though:
The beans are Purple King, pictured here along with more Tiny Tim tomatoes, some lettuce and some more Kipfler potatoes. I think I’ve harvested most of the Kipflers from my bed which is annoying. They’ve cropped OK but I just didn’t plant nearly enough of them.
The final crop for this week was some more lettuce and the first Summer Dance cucumber. Thanks to Bek for the seed.
I’m not sure whether I will manage a Christmas Eve Monday Harvest post. If not Merry Christmas to all Monday Harvesters and in particular to our host Daphne. Head over to see who else is harvesting what this week.
Wot? Where’s your dedication? No Christmas Eve post? Really? 🙂
I’m so impressed with your zucchinis, cucumbers and tomatoes. Mine aren’t even close! Mind you, my kale has been amazing – after my disastrous ‘triple dwarf’ – this lot is going bananas. I planted Russian Red – not sure what I’ll do with it all.
I may still do one – it largely depends on whether or not I take any photos between now and then. Which probably depends on Mr 3 who is going through a particulary demanding phase. My Cavolo Nero is about to be ready for harvest – I’ve been without kale for a while now and have been missing it. I shoudl give Russian red another go – I had some but it was badly situated and then I tried to move it and well you can guess what happened.
Yes, moving established veggies can be tricky.
What’s your favourite use of kale? I’ve googled a few recipes but I’m not sure how to use it best.
Take heart that they are only 3 for a year! It just gets better once you get over that hump (well, until they become teenagers, but that’s another story…).
I think thin slicing is key. I like it in quiches and omlettes. Also in Caldo Verde and other soups. But always really thinly sliced. As for the teenage thing – ah yes but mine are going to be the exceptions that prove the rule (yes I know – denial….)
WE uusually pick our vegetables and decide what to do later!
Oh well that actually makes a lot of sense, but then I worry that they will sit in the fridge for a undesignated period before becoming compost. I have to admit I like to know what’s going to happen to them before I go snip.
I pick my courgettes as soon as they’re big enough, for the simple reason you state, turn your back for five minutes and they’re the size of marrows. It’s far easier deciding what to use small ones for than it is ginormous specimens.
Oh the dilemma of zucchini. I always pick mine when I see them even when they are small. I get those big ones when I travel or when I miss seeing one. And how I can miss seeing a huge zucchini is really a mystery. But I do.
They kind of look like the stems for awhile and then I think my eyes are tune to look at the flowers and thus miss the huge bulbous growth lurking underneath.
Lots of harvest :-). Awesome. Can’t wait for summer to come. I like your theory about zucchini – I always have hard time deciding how to cook them.
You’re right about courgettes (or zucchini) – hesitate and they grow from trendy baby veg to something that would win first prize in the giant vegetable section at the local agricultural show. I think the trick is to never turn your back on them, and have a list of recipes to hand so that you’re always prepared!
Very wise advice. I am compiling the recipes nicely at the moment – Grden Gluts Tuesay Zcchini posts being very helpful.
I’m more of a garden->fridge->compost type of harvester. I try to keep the zucchinis harvested but it’s not always possible. When I spot a giant zucchini it goes straight to the chickens, but I try to avoid that. But, now that I know how much I love oven-dried zucchini I think I’m going to save a lot of fridge space next year!
I can pass on the potatoes, just not my thing, but the sight of that beautiful sweet crunchy cucumber…
I need to try this oven drying – at the moment I’m still at the happy to cook them fresh stage but I suspect I’ll be over that relatively soon….
I truly believe some of my zucchini have cloaking devices, so they remain hidden until they are huge. Because like Daphne says, how could I miss something that big? At any rate, yours look lovely sitting there.
Thankyou. I suspect I may have some lurking but the plant is beociming to big to check properly.
I am looking at your harvest and dreaming of summer.
I don’t mind the giant zucchini last year I made pickles with them , only planted 2 zucchini this year so hopefully I will be able to keep a check on them, I picked my first one yesterday which is a first for me usually their not ready until mid January.
We received a much needed 8ml of rain over the weekend, tomatoes, chillies and eggplants all looking good also lots of little freckle lettuce seedlings appearing.
You did well getting 8ml – we only had about 3. Congratulations on your first zuke.
Nice harvest! I am kind of agreeing with the cloaking theory of Dave. They are really tricky plants zucchs. I am so envious of your harvest as I am so far behind and having problems with pests I have never encountered before….
Have a lovely Festive Season.
Ah but think of all the fun you’re having learning… well OK it might not seem fun now but I’m sure it will someday….maybe…
Some of my 1 to 2 pounds of zucchini dishes — baked gratin: shredded and mixed with a cup or tow of rice, herbs and a sprinkling of cheese; flatbread: again shredded and mixed with cheese, tossed on some kind of dough and baked; ratatouille or caponata, or simply cut into thick rounds and simmered with some jammy tomatoes; as a fritter or savory pancake; made into a frittata with some of the blossoms — this one helps keep the population down… 😉
Great ideas – I am slowly adding to my zucchini repertoire. I made fritters last night: zucchini, feta, mint and chilli – really enjoyed them.
They are looking very Christmassy, the colours, lots of red and green, they look wonderful Liz.