Harvested first figs this past week.
Picked 10 figs, 5 did not make it into the photo, the above 5 disappeared as soon as photo was taken.
One of the fig question I am frequently asked is: How do I know when my fig is ready? The following photos should, hopefully, help.
In the above photo the fig on the left is plump and starting to change color but still standing upright. Note all the green figs are standing upright.
In the above photo the fig on the left is starting to droop, can be harvested at this stage but I usually wait another day or 2. The fig on the right is plump and should be changing color soon.
The fig on the left is now a darker color soft to the touch and is sweet. Depending on how anxious I am to pop that baby into my mouth I may harvest at this stage or wait until it has drooped a bit more (the fruit neck will show signs of wilting) at which stage it is even sweeter (sometimes you can see nectar oozing out) but then the ants and other critters are also waiting so it becomes the battle of who gets there first.
NOTE: The above color reference pertains to the variety of fig I have. There are many varieties of figs with different color when ripe (from light green to black) so go by how the fig is hanging and not the color.
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As I mentioned in last Harvest Monday’s post, woodchuck ate my broccoli, kohlrabi and kale. However, it left the collard greens alone, I guess collard is not woodchuck’s favorite brassica.
The above collard greens were very tender. I blanched both the leaves and the ribs and froze for making soup later.
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Not sure of the 2 beet varieties in the photo below. They are the “give away” seedlings for the volunteers after plantings are completed at Locust Grove Heritage Vegetable Garden (LGHVG).
I microwaved the beet roots, peeled, cut into bit-sized pieces, tossed with rice vinegar, a bit of salt and sugar, made a lovely simple pickle.
Cut the greens into bite-sized lengths, stir-fried in a bit of oil, garlic, onion, S&P to taste and a dash of balsamic vinegar (would have preferred lemon juice but had none). A tasty and simple side.
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The Chinese Long Beans are producing well. Like the cowpeas (aka black eyed peas) they are related to, loves hot weather so I should be getting abundant harvest as high 80’s and 90’s are predicted for the next 10 days.
To learn more about Chinese Long beans (aka yardlong beans, asparagus beans, snake beans, bora & long podded cowpeas) and recipe click here.
The radishes in the above photo were the ones interplanted among the napa cabbage in window box.
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Radicchio on the other hand does not like hot weather, fall planting will yield better result.
Didn’t think the radicchio on the left will turn red as it was starting to show signs of bolting so I harvested it. Don’t know why the radicchio on the right is oblong instead of round.
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Due to the hot dry weather we are experiencing, the Forellenschluss Lettuce was showing sign of bolting so I harvest all.
In case you are wondering what happened to the 2 lettuces in the front, a rabbit had them for dinner.
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Also harvested but no photos are red noodle long beans, peppermint Swiss chard, sweet potato vines, tomatoes and herbs.
High temperature and dry conditions are predicted for the next 10 days. Sure could use some rain.
Last Saturday evening we had thunder and lightning and I was positive we would have a down pour, not a drop, but a friend living about 10 miles east recorded 1½ inches of rain, so not fair.
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