Despite a few setbacks in our garden (like the loss of 80% of our tomato plants), we’ve still had a fairly decent harvest. You can see our full list of harvest figures on our In the Garden page but here’s what we’ve collected from our garden in the last month. I’ve probably missed a couple things here and there but I tried to be fairly thorough.

• Carrots – 504 grams
• Salad cucumbers – 409 grams
• Bell peppers – 167 grams
• Jalapenos – 131 grams
• Habaneros – 2 grams (we have about 15 grams or so more of these to harvest now)
• Zucchini – 3.3 kilos plus 1 4 kilo squash which will be used for seeds. The majority of the others are being made into bread…grated up, bagged in 2 cup portions and frozen until I’m ready to bake.

We also did a bit of foraging and picked up about 6 kilos worth of small potatoes from the fields near us (I’m guessing cause I haven’t had the time to weigh them yet). Now I just need to set aside the time to clean and can them. Hopefully this weekend when I have an extra set of hands to help me entertain Mack. 😉

Small potatoes which are generally unsuitable to commercial potato growers are perfect for canning – and they can then be used for mashed potatoes or even better, bratkartoffeln (pan roasted potatoes with a bit of bacon and onions). YUM! The potatoes which are left in the fields here after the machines come through to harvest are free to be picked up by anyone who cares to take the time to walk through the fields and find them. They have only just started on the fields closest to us so we’re hoping to grab a bunch more of those little suckers before all is said and done…and then we won’t need to buy any potatoes for the rest of the year! Not to mention the potatoes fresh from the field taste SO much better than the ones sitting in a sack for months. We might even try to keep some of them in our cellar for a later date, just to see how they do. The tiny taters are also perfect to cut in half and sprinkle with sea salt, thyme, rosemary or your other favorite herbs. Lay them on a baking sheet, put your herbs on and then bake for 45-60 minutes at 350 degrees F (180C).