Tuesday, October 18, 2016

Kitchen Garden Harvest. 10.18.16

Turnip.  10.18.16

Root Crops.  Chinese Radishes, Daikon, Turnips.  10.18.16
 It's been raining every day, and heavily, so I have not been out in the kitchen garden as much.  Today was a reprive.

The July-planted turnips are great, as is the Daikon and a few of the Chinese radishes.  Many of the radishes have exploded, I imagine from the rains.  Still, this is a lesson that there are some that can be planted successfully from seeds, in July.  The broccoli and kohlrabi don't look like much, so I'm leaving those in place.  Ditto for carrots, more an issue of deer eating the tops, than because they didn't grow.

The red-centered Chinese radishes have a mild crispy flavor, nice raw.  Daikon is similar, a bit more peppery, and very good shredded and eaten raw as a slaw, or as a dumpling filling.

Lettuce did very well.  I don't know why deer and rabbits didn't eat it.

The scallions that I rescued mid summer, staged a come back and we have been eating them.
Red-centered Chinese Radish.  10.18.16

Now we are getting a lot more peppers than we can eat.  I planted them too early.  The raised beds with low fencing was perfect, no herbivore predation and yield is amazing.

Still harvesting corn from seeds that were planted in June.  This variety is "Bodaceous".  The ear is more full than it looks, I didn't pull the husk back far enough.  Bodaceous is a high-yielding, really good "corn-tasting" sweet corn, unlike Mirai which was watery and sugary and no much corn flavor.
Leaf Lettuce Mix.  10.18.16

Scallions.  10.18.16

Peppers.  10.18.16

"Bodaceous" Sweet Corn.  10.18.16


  1. What a nice colorful harvest for fall. What do you do about your peppers? I've so much hot pepper that I don't know what to do. I've pickled them last yr which I didn't even use yet because the plant continuously. I'll try the radish again in the winter; they usually bolt too fast here in SF.

  2. I mean "produce continuously."

  3. Lance, we dried some peppers. I cooked some down with tomatoes for tomato sauce, and froze. We also blanched some and froze. They are also good sliced, then singed in broiler, and made into a sandwich. That is really good.

    A lot of my radishes bolted too. It's really variable by variety. Some did well, some not. True for the usual salad radishes as well as for Chinese radishes. One interesting one was "Icicle" which is sold as a standard small salad radish but if let grow, can reach a half pound. The one that turned out the best was the Japanese type, Daikon.

  4. Another thing I did was dry some peppers in the food dehydrater, then use a blender to make powder. That's really good when sprinkled on eggs, or on potato salad.