This year we grew some super hot peppers. The peppers at the top of the photo are Trinidad Scorpion (Scoville rating 1.2 – 2.0 million!), to their right is Bhut Jolokia (Scoville rating 855,000 to 1,000,000), and the final peppers are Habanada. They have the flavor of habanero peppers but none of the heat. I’ll stick with those!
Summer produce is winding down. We are down to one-speed rack for tomatoes. There are fewer peppers to harvest. Zucchini is plodding along, but their time is limited.
You might ask, “What do we have up and coming in the Garden in October?” Glad you asked! We can start harvesting celeriac when they are needed for the menu.
We’ll harvest the winter storage squash this coming week. We’ll store them in the greenhouse and then deliver them to the kitchen as needed.
We’ll harvest the fingerling and sweet potatoes in the next two weeks.
We have fennel which we can start harvesting. Let us know when you need it.
We are trying to keep you supplied with leeks. We have an excellent supply to dig still.
So far, the herbs are all holding steady. We probably have until the end of the month before the end of the basil. After that, it depends on nighttime temperatures. Basil gives up on life when it gets cold.
Here’s our old friend, Dragons Tongue Mustard. It will grow all winter, providing braising greens ready for harvesting.
Micro-greens are abundant because we’ve been planting twice per week. So use them with a lavish hand.
Come out to the Garden and see what else we are growing, and take advantage of these lovely fall days before the rains return.
