Despite all the craziness with the storm, this was a big week of harvesting things from the garden. We made a lot of salsa, had a lot of shish-kabobs on the grill, and enjoyed a lot of beans and potatoes. I haven’t been as meticulous about counting and recording what we pick this year, but it’s a lot. And the size of the peppers this year has been great. Our bell peppers have rivaled the size of the ones we buy at Costco.

Picked this week:
250+ Cherry Tomatoes
15 Roma Tomatoes
8 Eggplants
8 Zucchini
30 Tomatillos
25 Anaheim/Big-Jim Peppers
8 Poblano Peppers
15 Bell Peppers
50 Peperoncini Peppers
2 Habanero Peppers
30 Banana Peppers
12 Cascabella Peppers
5 Hungarian Hot Wax Peppers
30 Jalapeno Peppers
2 Onions
5 pounds of Yukon Gold Potatoes
3 pounds of Purple Potatoes
5 Red Potatoes
8 pounds Beans

The garden is out of control. Some lack of control is good, such as the beans growing up over the fence into the neighbor’s yard. We can’t eat them as fast as we have to pick them. The same is true for the zucchini. But there are bad aspects to having no control. We had a huge storm over the weekend that snapped one of our biggest pepper plants. I put a bamboo pole next to it, but never got around to tying it up. The squash bugs are everywhere. I find and kill at least 10 adults every day, and now the babies are hatching. I had to kill several hundred this week already, and it only getting worse. We even have a million aphids on the Brussels sprouts. I think I may end up going nuclear on some of them.

But we did harvest a whole bunch of stuff this week.
6 bell peppers
20 banana peppers
10 anaheim peppers
10 peperoncini peppers
2 poblano peppers
100 cherry tomatoes
20 roma tomatoes
20 yukon gold potatoes
12 cups of purple beans

Although it’s only been 5 days since the last post, it seems like a lot has changed. We’rein the mode now where we can pick things almost every day. It’ll be interesting to see what happens while we’re off doing the Spudman triathlon next weekend in Idaho.

Harvested this week:
4 cups purple bush beans (they turn green when you cook them)
5 yukon gold potatoes
5 red potatoes
3 purple potatoes
1 eggplant
12 roma tomatoes
30 cherry tomatoes
8 zucchini
3 poblano peppers
20 banana peppers
2 cascabella peppers
8 jalapeno peppers
6 green bell peppers
2 big jim peppers
2 anaheim peppers
2 kohlrabi