Quite a bounty this week. If the garden produced this much year-round then I think I could could be self-sufficient.
The kids love these boiled and salted (japanese style) as a snack. I blanched and froze them yesterday. This is only the first of my 2 crops, so I hate to think how many I’ll have in the freezer by the end of Autumn!
The girls started to lay this week. The first egg was a whopping 56 grams (1.98 ounces) and the second even bigger – 60 grams (2.11 ounces). The third and forth were much smaller (40 grams, 1.41 ounces) so I suspect that we have 2 layers on our hands, and they have both reached the point of lay this week.
2 cups parsley and 2/3 cup chives
Used in a dish here
1/2 cup coriander
Used in various dishes, including Cajun chicken and chunky salsa
Sprig of Oregano
In the same dish as the coriander
I just can’t believe how much these bushes are producing. I’m almost to 3 kilograms picked now and they are still going. I’ve now planted a follow-up crop, because I just can’t be without them.
2.2 kilograms Lebanese Eggplant
I’ve learned a lot about cooking eggplant this year, but my favourite recipe has been the baba ganoush. My friend Karen took 500g of these home with her on Wednesday, and I’ll be making more babaganoush for freezing this week.
8 kilograms of tomatoes
Unfortunately only 3 kilograms were viable. The other 5 were thrown to the chickens, stung by fruit fly. So disappointing. I’ve bought more exclusion bags to better protect the remaining crop.
Used in dinner tonight, which I’ll post on shortly.
My fig tree is only a baby. It set three fruit this year, just enough for a taste.
100 grams Mulberries
The autumn crop is in full swing on our small dwarf tree. The kids eat these as fast as they ripen, but I estimate that they’ve eaten about 100 grams.
That’s it for this week’s harvest. Head over to Daphne’s Dandelions to see other great harvests from around the world. I’ll post again shortly with tonight’s weight-loss recipe.