I have pulled out the last of the marrow and courgette plants and did a quite a bit of weeding. The squash and pumpkin plants did not do well at all, so they got pulled out too.
These are the last courgettes, some with flowers in tact. I will be chopping and then roasting them in the oven with a little oil and seasoning, and then dousing them with a squirt of fresh lemon juice to be served as a side dish.
The red tomatoes in the greenhouse are still coming along. Soon there will be no more red tomatoes, just greens ones. I will have to pick up some jars, so that I can make green tomato chutney.
We also have some rainbow chard in the garden plot.
My husband, who I affectionately call D on the blog pulled out the last of the rhubarb stalks. I thought they may have been too far gone, but apparently the season ends September. They appeared and felt okay, so I chopped them up and put them in the freezer in readiness for winter Rhubarb Crumbles. We also have some cooking apples, which are also getting the same treatment, peeled and chopped and then transferred to the freezer. I have also made some jams and chutneys (see below)
This was supposed to be Apple Chutney, however the apples turned to pulp, that it was more a thick sauce like ketchup, than chutney. Also I could not find sweet paprika, so ended up adding smoked paprika which of course overwhelmed the whole thing. So we will be eating this with vegetarian sausage rolls. My husband was so convinced that there were tomatoes in this, because it is so red, but the red is coming from the smoked paprika.
Adapted from this recipe. Please note for the above recipe, I made the mistake of using smoked paprika in place of sweet paprika. Also please feel free to include or omit the raisins.
My contributions to Harvest Monday seem to be every other fortnight, but at least I join when I can and I am pleased about that. Harvest Monday is hosted by Dave who blogs at Our Happy Acres.
some black kale and curly kale. It seems to be having a second lease of life, with new leaf emerging free of pests. So I may still get to enjoy some homegrown brassicas. For those of you interested, I also host a vegetarian #EatYourGreens vegetarian food event, Just follow this link to see how you can participate.