Hey, hey, hey! I have radishes. Not many, I grant you, but I didn’t plant many, either. And it’s all a plus for me, since, as I previously noted here, they all came up leggy. And what I’ve harvested are not perfect, but sauted or roasted with some meat or another, along with the greens, I’m sure they’ll taste grand.
Also pictured are the last hurrah from my determinate tomato plant. They’re what I call the “second generation” of toms from that thing, which has since been pulled. I used the ripe tomatoes in two excellent sauces and made a home-made tomato soup from sine others. Everyting tasted quite grand. The remaining green tomatoes are too small for fried green tomatoes, but I’m an unconventional cook. I like them diced and added to stir fry nearly as well as batter dipped and fried up solo. So I’m enjoying these, too.
My next task is to repot my herbs to bring inside for winter. I wintered over a rosemary plant last year and am anxious to try to save other herb types. They’ll die for sure left outside in pots in this zone, so I’ve nothing to lose.
This post is part of Harvest Monday hosted by Daphne’s Dandelions. Be sure to visit there and enjoy all the harvests from some pretty amazing folks!