As I have been reporting all along, we are having a fantastic production of cherry tomatoes, the only variety we grew this year. We finally have reached the point at which our daily harvest is much larger than what our family can eat in salads in one day, so we have started to incorporate them in our usual recipes, and have shared our surplus with friends and neighbors.
Last week was really bountiful, we also collected, onions, not very big, but very tasty, acorn squash, beautiful eggplants, and of course lettuce and basil. The latter seems now to grow much faster than my son can eat as pesto. Our hot peppers started to turn red, and so far I have collected a couple that I will be using to make hot sauce.
The rains here on Long Island last week were a real blessing. All the plants look happy and are producing fruit regularly. By the end of the week, after the torrential rains subsided, I planted our next crops (lettuce, spinach, Swiss chard, cucumber, spaghetti squash, zucchini, carrot, a funky looking heirloom pumpkin, and Kohlrabi which I am trying for the first time). I find that by starting to plant again at this time we can substantially increase our garden production as we have fair weather until at least mid to end of October on Long Island.
Do you become a more daring cook when you have excess produce? In my next post I will share a simple but delicious recipe of a traditional Venezuelan breakfast with a twist.