It’s Friday and I’ve already harvested over nine pounds of produce from my three little raised beds and the Smart Pots in the driveway. This is shaping up to be a record harvest week. Of course it’s mostly tomatoes and green beans, but there’s nothing to complain about there.
As I was making a big pot of spaghetti sauce last night, I couldn’t help but think of Thomas at A Growing Tradition, Daphne’s Dandelions, and Annie’s Granny and their incredibly large tomato harvests. Annie’s Granny harvested a whopping 80 lbs of tomatoes last week. I, on the other hand, had just enough leftover sauce to freeze two cups for winter use. I’m planning on freezing some green beans today, since I picked 1 lb 6 oz this morning and still had beans in the crisper.
My wise-guy husband has caught on to the fact that we’re getting record numbers (for us) of tomatoes. After Huevos Rancheros for breakfast and salad Nicoise for lunch, he asked how we’re having our tomatoes for dinner. Last night it was spaghetti with Italian sausage and marinara sauce. Tonight it will be penne pasta with eggplant and Italian sausage with marinara sauce. And by then another batch of tomatoes will have ripened and I’ll make some gazpacho. All I need is 2/3 lb more produce this week and I’ll have topped 10 lbs for the first time. And that’s without any squash!
I think I’ll be able to find 2/3 lb of produce somewhere in there.
I could pick some komatsuna for a stir-fry. Or I could harvest the two ripe Tendergreen cucumbers and a couple of bell peppers for gazpacho. And I’m sure that by Sunday I’ll have more green beans and tomatoes. Woohoo, record harvest, here I come.