As of today, all of the potato bags have been emptied. (I still have fingerlings in the ground, and sweet potato vines. I say vines because I have yet to find a tuber when nosing around in there, it has been so dry......wishing I could rewind and water that bed on a regular basis.) The good news is there are still plenty of fruits and veggies to harvest over the coming months. Cucurbits are behind for me this year, so they are just getting warmed up. The cool nights of late may put a stop to all of that though. Ground Cherries, Blackberries, and Raspberries are fruiting and ripening - good stuff there. Chard is continuing to provide in this otherwise barren garden greens period. I finally smartened up and put some woven seed trays over my latest sowings, the stuff that is covered is still there, the stuff that is not is being eaten by the bun-buns. I need more of those trays!! Spinach and all but 2 head lettuce sowings are gone. Some of the Chard has been eaten as well. Carrots and loose-leaf lettuce are protected.
One of my melons is sizing up. I am so afraid a dog, rabbit, mouse, or slug will get to it before it has a chance to ripen and be enjoyed by us.
I made an attempt to shield it from critters, but it certainly isn't perfect:
The little watermelon does not appear to be getting any larger, hoping it will surprise me with it's girth one of these days.
Today's harvest, minus the potatoes.....I will save those for tomorrow.
The true potato yields aren't know yet, but the grow bags delivered a mediocre harvest. If an ideal harvest is 10:1, I was hoping for a 5:1 out of the bags. Purple Viking performed the best, giving me a 4:1 ratio; the Red Gold would have been right up there if hadn't robbed them so early in the season. It came in at 3.5:1. Keuka Gold was a real disappointment. This potato is very similar in character to a Yukon, yet it is said to be a high yielder. That was not my experience. 2.5 lbs of seed yielded 4 lbs of potatoes. Overall I need to find a way to up my overall yields. Better soil fertility and increased spacing is probably the answer.
Annie's Granny, and anyone else who may enjoy it:
(recipe courtesy of The Victory Garden Cookbook)
6 med. Summer Squash
1 med. onion, chopped
1/4 pound munster, in 1/4 inch cubes
1/2 lb sweet sausage, casings removed*
3 T butter
1 C fresh bread crumbs
2 T fresh parsley, chopped (optional)
1 T fresh tarragon (optional)
1/2 C sour cream
Halve squash and hollow out seeds/center. Reserve and chop this scooped out bit.
Blanch squash, about 5 minutes. (Optional ice bath to follow)
Brown sausage, remove from pan. Cook butter & onions until soft. Combine with reserved squash, meat, and remaining ingredients. Fill squash and bake @ 375 for approx. 20 minutes in a greased dish.
* We always use Chicken & Apple Sausage in this recipe. Whatever cheese & bread I have on hand goes in as well.