September 22, 2014
Purple is such a lovely color and here’s a nice take on bush beans. ‘Royalty Purple Pod’ was less than six weeks seed to table and is growing in bright shade with a few hours of sun. The anthocyanins in purple foods add a health bonus.
I had high hopes for the Delicata squash, starting the season with three plants. Two withered on my husband’s watch when I was away for a week. He knocked the smaller squash off the vine prematurely in a garden clean-up. (Maybe he doesn’t like Delicata). But I can’t complain, he’s a great garden helper.
Since I learned from Heidi at 101 Cookbooks that you can eat the skins, my opinions of Delicata changed. I can only imagine all the antioxidants in the skins, developed to fend off the harmful effects of the suns rays. They actually soften in soups. Try the Green Curry Porridge (with Delicata) at the link above.
Multiply these six chili peppers by about five for the total harvested this week. There are at least another three dozen on the six heat-loving plants that are only a foot tall. Two people can only eat so many chili peppers so most were given away or dried.
Check back tomorrow for my post on Drying Chili Peppers in Your Hot Car.
These silly looking zucchini are probably pollination accidents but at the end of the season they’re welcome.
One day for lunch I sauteed my zucchini, chili peppers and red onion in olive oil. Then I layered the veggies with Swiss and Gruyere cheese and melted under the broiler until lightly browned.
Heat in the garden—zinnias and chili peppers.
See other garden harvests with the links at Daphne’s Dandelions.