Eggplants and tomatoes are finally here!

Variety of eggplant

The eggplant harvest is upon us.  So far I have used the eggplant in breakfast dishes such as scrabbled eggs and omelets. I like to shred the eggplant and sprinkle it on the eggs like shredded cheese.  Most likely, I will use the remaining eggplant when BBQing or making soup and stir-frys.

garlic pepper veggies

Canning is still in full swing.  I have recently canned 10 quarts of garlic pepper veggies. I followed a canning recipe for dill pickles but made the following changes:

• Instead of dill, I use 3-5 cloves of garlic and 5-10 hot peppers.  I prefer to use Thai Dragon Chili Peppers but you can use any amount or type of pepper.  Just make sure you can handle the heat.
• I use a variety of veggies in place of only using cucumbers. This season I used cubed or sliced cucumbers, squash, and zucchini.

Our Juliet turned out to be a grape.

We also have ripe and juicy tomatoes peaking out from behind the long green tomato vines.  We have a variety of Romano, Early Girl, Grape, and Big Mama tomatoes to cook and eat.  I thought I had lost all of my Romano seedlings in the spring but to my surprise one plant survived.  Additionally, what was thought to be Juliet tomato seeds were actually grape tomato seeds.  The big difference between Juliet and Grape tomatoes is the way the fruit hangs from the plant.  Juliet tomatoes grow all over and are picked one at a time.  Grape tomatoes hang in a group, like the purple and green grapes you buy at the store.  I began to notice the clusters of tomatoes after a few harvests. They taste like small tomatoes so we are not bummed that the seeds produced a different type of tomato.  Actually, this is my first time growing yellow tomatoes... YEAH!

I did not expect much from the tomato plants because of the cool temperatures in June and July. We have harvested 20 tomatoes so far and will have at least 60 more to harvest.  But we need more heat and fall is upon us. We still have a few gallons of frozen tomatoes to cook from our 2011 season.  The frozen tomatoes should hold us over for winter but I will definitely be planting more tomatoes next spring.

The victory garden is winding down.  The yellow squash, all of the beans, melons, and zucchini have been pulled.  The vines, roots, and leaves will be chopped up and composted for next season.  The two large melons that were harvested a few weeks ago were sweet, juicy, and filled with flavor.  I will also be planting more melon next spring.

cubed Crenshaw melon

As the seasons change so does the victory garden.  Over the past month, I have begun to uproot the summer crop and prepare the soil for our fall and winter seasons. My family and I have our sights set on cabbage, kale, onions, brussel sprouts and a whole-lotta greens this upcoming season.  Stay tune for this will be the first time the Victory Garden stays open for growth during the fall and winter seasons. Keep your roots crossed!