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What did you harvest (eat, preserve, plant) today?

 
Kevin Wilson
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We’re in peak harvest season here in the northern hemisphere, and I thought it might be fun to have a place to record what we harvested today (and if you like, what we ate, preserved and planted too). If there already is a thread like this, please point me to it!

Harvested today: blackcurrants, raspberries

Ate for dinner last night: potatoes, garlic, herbs (ours), broccoli (local)

Preserved: blackcurrants into the freezer to become juice and fruit leather later

Planted: buckwheat on a bed cleared from peas

Kevin's offshoot of PEX: http://uhspr.ca/merit-badges/

 
Scott Stiller
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Planted yellow squash. The only squash bug predators we have show up late.
Planted Roma tomatoes because they’re a bush variety.
Harvested Dill for tartar sauce and pepper salad.
Harvested peppers for pepper salad.
Ate a handful of fresh elderberries. I just learned I could eat some fresh yesterday here on Permies.
Harvested tomatoes for 1/2 tomato bowls
Cut the tomatoes in half and lay them cut side up on a baking sheet. Top with Italian seasoning and Parmesan cheese. Broil on low until the cheese starts turning brown. Bam! You’ll feel like you’re sitting on the Mediterranean eating the best the world has to offer!
Preserved nothing but plan to start that tomorrow.

Regards, Scott

 
Catie George
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Harvested and preserved : dried a variety of herbs : mint, basil, sage, thyme in my dehydrator.

Harvested and ate: fresh cucumbers as cucumber salad, a cherry tomato  (soon! Soon I will have too many to eat!)

Ate (leftovers) : soup that included homegrown carrot, onion, dill, fennel, garlic
 
Skandi Rogers
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I harvested a lot for the stand today (onions, celery. lettuce, carrots, parsnips, beetroot, potatoes, cucumbers, courgettes, parsley and dill) I also did a large harvest of french beans, lettuce and onions for a box scheme. and then we had guests, so more celery, chard, onions, carrots, spring onions, garlic and some sweetcorn from the freezer used.
 
Kc Simmons
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Great thread idea!
Things have slowed down with the heat, but I'm still getting some yard-long beans, cherry tomatoes, and ground cherries each day; as well as some peppers, squash & zucchini every few days.
Recently planted some sweet corn for a (hopeful) fall harvest, and am planning to sow some more cukes, summer squash, and bush beans for the fall garden (if the grasshoppers don't eat them as soon as they come up).
 
Michelle Heath
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Cherry tomatoes today, green beans yesterday.  

Forever creating a permaculture paradise!

 
William Bronson
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A first for us,  a meal made primarily from our gardening efforts.
Potatoes grown in buckets from mere peels and an.onion regrown from an onion core.
All cooked by my Athena.


We also  harvested a lot of  tiny, tart,  seedy grapes.
I think we will dry them for some tart crunchy raisins!
IMG_20200729_204220.jpg
Plated by Athena
Plated by Athena

Eating Bindweed
Eating Buckwheat Greens
Paul explains why I spend time here,better than I could myself.

 
J.B. Wells
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Yesterday I started a fermented hot sauce from my own hot peppers, garlic, tomatillos, and basil.

I've been harvesting peppers, tomatillos, a few tomatoes, a pumpkin broke from its vine, acorn squash, some herbs for tea. And a carrot.

I need to get out and harvest more but time's been at a premium for me lately. It's frustrating when unexpected life stuff interferes with months of hard work. I also want to plant more!
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Mk Neal
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Today harvested wild greens and tomatoes. Stir-fried the greens with garlic, hot peppers, peanuts and maple syrup.  

Yesterday fingerling potatoes and green beans, which were grilled in foil with herbs. Also cucumbers, lettuce, tomatoes,  and purslane for salad.
20200729_190521.jpg
Lamb's quarters and dandelion
Lamb's quarters and dandelion
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Finished product
Finished product

Weeds are just plants with enough surplus will to live to withstand normal levels of gardening!--Alexandra Petri

 
Mk Neal
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Bihai Il wrote:Yesterday I started a fermented hot sauce from my own hot peppers, garlic, tomatillos, and basil.



How do you ferment the hot sauce?  Just in the jar?

Weeds are just plants with enough surplus will to live to withstand normal levels of gardening!--Alexandra Petri

 
J.B. Wells
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Mk Neal wrote:

Bihai Il wrote:Yesterday I started a fermented hot sauce from my own hot peppers, garlic, tomatillos, and basil.



How do you ferment the hot sauce?  Just in the jar?



Yeah. I put the ingredients into a food processor with a bit of lemon juice and half a tablespoon of salt, tasted it for saltiness (more difficult with the spiciness!) then packed it into a half pint mason jar. Then I placed a plastic freezer bag with water as a follower and weight. The book I'm referencing says it should take 7-14 days.

Here are some more pictures.
IMG_20200728_145653.jpg
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IMG_20200728_145648.jpg
[Thumbnail for IMG_20200728_145648.jpg]
 
Anita Martin
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Bihai Il wrote: I put the ingredients into a food processor with a bit of lemon juice and half a tablespoon of salt, tasted it for saltiness (more difficult with the spiciness!) then packed it into a half pint mason jar. Then I placed a plastic freezer bag with water as a follower and weight. The book I'm referencing says it should take 7-14 days.

Here are some more pictures.



Thanks for sharing. I am harvesting my first tomatillos and as it is my first year I still don't have recipes.

Harvest this morning (it is 8 am here):
Blueberries for my porridge.

Yesterday:
The first tomatoes, some more cucumbers, the second pepper this season, some herbs.

I will have to harvest some pattypans later today because otherwise they are getting huge!

What I wanted to plant today:
Endive salads, but I left my transplants on the floor of the greenhouse and the slugs did their thing in the night - no endives!

I still have transplants of turnips and napa lettuce, so I will plant those.
ETA: I also had some spinach and kohlrabi plants in my seed trays so I planted those as well.

I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)

 
Kevin Wilson
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Arrgghh, slugs! We've had a wet early summer and they are still rampaging.

Harvested a zuke today so far, probably some cherry tomatoes later on.

Kevin's offshoot of PEX: http://uhspr.ca/merit-badges/

 
Heather Staas
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Oh fun!

I feel like we lost an entire month of June this year as it was SO DRY and everything just stalled out while the chipmunks dug up everything.  My blueberries just shriveled up and fell off,  had a few gooseberries make it.

After covering everything with empty nursery trays,  pieces of hardware cloth,  old bird cages.. anything I can find,  I'm FINALLY harvesting just a few things.   I guess we'll have July in August now.

Anyway,   Starting to enjoy:    noodle beans,  yellow squash, cucumbers, garlic chives, swish chard,  kale,  green onions, and the first cherry and currant tomatoes.  Basil and lots of herbs are in abundance right now too.   I've had endive and pea pods/ shoots reliably for weeks but that's about all that made it to harvest for most of July.  

Maybe winter will be a month late too?   My eggplants, pumpkins, and winter squashes are just starting to get going now.

"The world is changed by your example, not your opinion." ~ Paulo Coelho

 
Kevin Wilson
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There are still things in the garden to eat here in coastal BC. Yesterday I picked mustard greens of three kinds and Brussels sprouts, and dinner included the last of a batch of microgreens, and alfalfa sprouts from the windowsill, along with potatoes from a local farm.

Today I’ll be harvesting another tray of microgreens (half peas, half sunflowers). And seeding the next one.

How about you?

Kevin's offshoot of PEX: http://uhspr.ca/merit-badges/

 
Anita Martin
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Now that the snow has melted, I could harvest some greens for salad: Lambs lettuce, sugar leaf lettuce, sliced Brussels sprouts and wintercress.
Also some beets.
IMG_20210203_183423.jpg
Salad greens
Salad greens
IMG_20210203_162100.jpg
Colourful beets
Colourful beets

I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)

 
Kevin Wilson
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Didn't harvest anything today, but I ate one of our apples from storage. Yum!

Took microgreens, homemade apple scrap vinegar, dried apples and dried strawbs to a shut-in friend.

Traded saved seeds for local eggs.

Kevin's offshoot of PEX: http://uhspr.ca/merit-badges/

 
Robin Katz
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The lemon thyme is still green and viable this time of year so we've had a little of that. There aren't a lot of green plants besides conifers this time of year. I did harvest some fir resin for making salve a few days ago. My last batch is almost gone and has been great for sore muscles and joints.

We've had frozen snap and snow peas from the garden this week along with pickled cucumbers and pickled beets. We eat some kind of fermented vegetable each day. Nature's probiotic supplement that tastes good too.
 
Anita Martin
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Today I harvested the last of my Brussels sprouts.
I will have small amounts of lambs lettuce, some chives and herbs before this year's plants start to produce.
IMG_20210307_155903.jpg
Brussels sprouts
Brussels sprouts

I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)

 
Kevin Wilson
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Those are great-looking sprouts! We still have maybe another 2 meals' worth left on the plants, then ours will be done too.

Kevin's offshoot of PEX: http://uhspr.ca/merit-badges/

 
Kevin Wilson
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We ordered in pizza this evening, so dinner wasn't very home grown, but there was still homemade apple juice from the freezer to drink.

Kevin's offshoot of PEX: http://uhspr.ca/merit-badges/

 
Kevin Wilson
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Salad greens are coming in slowly from the garden now... mostly corn salad but the walking onions are now big enough to pull some for scallions. And I way overseeded some things last month, so am taking the extra tops as microgreens when I pot up the ones to keep!

Pulled a package of frozen chard stalks out of the freezer and used them in the stuffing for some storebought peppers. Picked nettles a few days ago, and dried them for tea. First food preservation of the new crops!

Are you getting anything new from the garden yet?

Kevin's offshoot of PEX: http://uhspr.ca/merit-badges/

 
Heather Staas
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I've got some perennial/ self seeded stuff up that I've been nibbling at:   sochan, french sorrel, cilantro, and garlic chives.   Everything else is JUST getting started.   Have lots of cold weather crops both in the ground and in trays;  beets, radish, kale, boy choy, lettuce, lots more.   I see my purple broccoli and root parsley overwintered and are springing back to life,  and my rhubarb is starting.  

"The world is changed by your example, not your opinion." ~ Paulo Coelho

 
Stacy Witscher
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I've got a lot of lettuce in the greenhouse that we are eating. The asparagus is starting to come up. Carrots and beets are almost ready. And of course we are drowning in eggs.

Living a life that requires no vacation.

 
Anita Martin
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Weather has been bad for sunloving plants in the last weeks, lots of rain and temperatures not much above 10 degrees Celsius (in the 30s Fahrenheit).
Those tomatoes that were not killed off by blight (those in my allotment) bear fruit, but they take a long time to ripen and I guess I should not judge their taste comparing them to other years.

Anyway, they still make me very happy when I look at those colours!
In the basket there are all new to me varieties which I wanted to try out this year:
Upper left corner, Brad's Atomic Grape (I suspect they are not actually ripe yet), directly on the right and to the Center yellow-green pears (a Russian variety, the smaller is already ripe, the bigger one is still a bit hard), little oranges, on the right Ozark Sunset, in the center-bottom Blush Artisan Tiger and in the left lower corner Gargamel.

Aren't they a sight to see? Most of my tomatoes are beautifully coloured and it is almost a shame to cook them to sauce (for those we do not eat fresh).

I have already identified a tomato for next year that might be interesting for those of you who are planning a stealth garden: "The thief won't steal" from my chinese sister-in-law. It is a green tomato that does not look like any of the regular green ones which always have a hint of yellow, especially when ripening. This one looks like a very immature dark variety, a light pale green with darker shoulders. Still it is soft and sweet-ish! Very interesting.
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I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)

 
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Even in northern New England in October, we are still harvesting, preserving, and planting.

There are apples everywhere, and I am putting up applesauce for the coming months.

Green beans are just about done, though a few are still being harvested.

I planted giant winter spinach in the cold frames today. It will probably sprout soon, hold through the winter, and be harvested in early spring.
 
Robin Katz
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We just harvested multi-colored carrots, parsnips, and beets. There is still a lot in the ground that I plan to cover with hay so that I can harvest for another few weeks. The flavor improves with the cold also, especially for the parsnips. I wash, peel, slice and saute the parsnips in butter until the sugars caramelize and the slices are soft. They are so good this way.
 
May Lotito
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I harvested something for asian dishes. The tomatoes are in peak production too.
P1170882.JPG
Kabocha water spinach solo garlic lemon cuke
Kabocha water spinach solo garlic lemon cuke edaname
P1170873.JPG
White tomesol purple Cherokee super beefsteak black beauty Paul Robeson big rainbow
White tomesol purple Cherokee super beefsteak black beauty Paul Robeson big rainbow

Zone 6, 45 inches precipitation, hard clay soil

 
Heather Staas
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Harvests right now are green beans,  basil (so much basil!!),  yellow squash,  cucumbers, spoon tomatoes,  chards, green onions..

Preserving..   I just learned to pressure can meat!   This is such a game changer for me.   I have a super tiny freezer.   Canning allows me to once again access bulk meat sale prices!  Now I have someway to store it all.   5 quarts of Italian chicken,  and 2 of ginger-curry pork ribs!  
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"The world is changed by your example, not your opinion." ~ Paulo Coelho

 
Mk Neal
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It's green bean season! Last night was orzo with green beans and fresh garden pesto. Tonight will stir-fry with beet greens,  goosefoot, and garlic chives.  Beetroots will be pickled for later.
20220806_154635.jpg
Vegetables in colander
Vegetables in colander

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Ulla Bisgaard
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Here in SoCal, food preservation season is going strong. Some things failed this year, actually a lot. We had a lot of hot nights, so no cucumbers this year. Last year I got so much more. I have had to source a lot this year, and are not happy about it. We need to build some shade, to cut the heat. We have planted a lot of trees to bring down the temperature, but they take a lot of time to grow.
I had to buy my peaches this year, but was able to trade for tomatoes. We did well with cabbage last winter, so I have made a lot of kraut. We got a bumper crop of apples though, which I used for apple scrap vinegar.
Last week we made carrot top pesto, regular standard pesto and kale pesto, all preserves in the freezer. I also started processing garlic. So far I have made garlic confit, garlic oil, fermented garlic in honey, fermented garlic in water, and a quick one month version of Persian black garlic. Today I am starting the 3 year version of black garlic, and I am going to ferment a lot more in water too. Then while my husband and I was gone (5 days), my son canned blueberry pie filling, and 🙏🏻 Left 3 pounds, so I can make jam.
I also traded for some mayor lemons. I am fermenting some and made candies with the rest. We also picked a lot of grapes yesterday, which I have been munching on all day.
Next up are squash, oranges, grape tomatoes and tangerines.
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Live, love life holistically

 
Nancy Reading
steward and tree herder
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Location: Isle of Skye, Scotland. Nearly 70 inches rain a year
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posted 16 hours ago
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I harvested a handful of perennial kale leaves this morning, some for my lunch and some for sale in my shop. I'm trying to lose a bit of surplus belly fat at the moment, so am having two 'low calorie days' with a simple kale salad for lunch - thinly sliced and rubbed to soften, and then a tablespoon of peanut butter and vinegar stirred through - surprisingly tasty and filling!
The kale doesn't always sell, and as loose leaves tend to wilt pretty quickly, so I sometimes have kale salad two days running!

How Permies works: https://permies.com/wiki/34193/permies-works-links-threads
My projects on Skye: The tree field, Growing and landracing, perennial polycultures, "Don't dream it - be it! "

 
Ac Baker
pioneer
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I have substantial Long COVID-19 changes to my body which I'm trying to healthily re-adjust. I think I'm about 14 months into a 42 month programme ..

Every day we eat home-grown fruit, fresh of frozen.  Today we have got golden plums freshly stewed, Nancyberries, golden raspberries and redcurrants.

--
"Whitewashed Hope: A Message from 10+ Indigenous Leaders and Organizations"
https://www.culturalsurvival.org/news/whitewashed-hope-message-10-indigenous-leaders-and-organizations

 
Ulla Bisgaard
gardener
Posts: 570
Location: Grow zone 10b. Southern California,close to the Mexican border
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posted 6 hours ago
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Right now, we are in the hot season, so we don’t have a ton for fresh eating. We do have collard greens, spinach, carrots, summer squash, celery and lots of herbs. We are getting a lot of all of the herbs, except for my Italian parsley, which the grasshoppers ate.
We are also getting lots of beans, and I have harvested our first batch of sorghum grains.
Inside I have started plants, so they will be ready to plant around Halloween, when the cold season begins.
This doesn’t mean we don’t have homegrow vegetables or fruit, it’s just preserved by freezing, canning or freeze drying.
This time of year, we always have a gab in our fruit production, so I have bought two sapote trees and another avocado to close that hole. The harsh avocado is done for the season, but once our new fuerte avocado starts to produce, we will get avocado all year round.
I will say though, that rats and grasshoppers are the main reason we don’t have a lot of fresh food right now. Rats ate all of our corn, while the birds and grasshoppers started in on our sorghum.

Live, love life holistically

 
M Ljin
gardener
Posts: 1003
Location: Zone 5
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Ac Baker wrote:I have substantial Long COVID-19 changes to my body which I'm trying to healthily re-adjust. I think I'm about 14 months into a 42 month programme ..

Every day we eat home-grown fruit, fresh of frozen.  Today we have got golden plums freshly stewed, Nancyberries, golden raspberries and redcurrants.



I wish you good health and hope your re-adjusting and recovery go well!

Also, what is a nancyberry if I might ask? I looked it up and couldn’t seem to find anything.

I have heard of nannyberries and they grow around here but don’t fruit until later. But hobbleberries which are related, are now fruiting and are one of my favorites…
 
M Ljin
gardener
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Location: Zone 5
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Today was not a particularly productive one… dock leaves, one nettle, lots of wild sunflower buds/tops for medicine, chives, daisy leaf, a nibble of sea kale, a snack of a yamberry and a Bolboschoenus fluviatilis tuber (tasted just like coconut!!!) and a little watercress from by the river, some kale.
 
Jeremy VanGelder
gardener
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Location: Proebstel, Washington, USDA Zone 6B
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We harvested potatoes, black beans, summer squash and tomatoes today.
20250910_165231.jpg
a bountiful harvest in a black cart
a bountiful harvest in a black cart

Tradition is not the worship of ashes, but the preservation of fire.

 
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