More yellow pole beans. Hardly any string, even when quite mature. Cooked peppers and tomatoes yesterday; picked some more today. And one lovely Armenian cucumber. I'll have to make a salad for the OG tomorrow, to go with the leftover breaded tofu and dip. Pretty easy supper.

Immature Luffa Gourds.

Fingerling potatoes, tomato, pepper, garlic, onion all went into a skillet dinner dish.

Salad of cubed pepper, cucumber, onion and tomato at lunch. I have a tub going that I fill up with new produce whenever some is eaten. Armenian cucumbers are my new favourite.
Stuffed own peppers with own tomato sauce for dinner.

I have been ignoring the American Beautyberry bushes in the back. I finally decided to change that. I picked about 6 cups of berries yesterday and made about 12 cups of jelly. I snuck a taste before I canned them and it is so much better than I expected. The one in the back with a green lid is not a true canning lid and is going straight into the fridge to start eating.

beautyberry, who knew:
Small tomato varieties, not as many but they keep on going.

My first Roselle calyx harvest of the season. I ate the first one raw while I was picking the rest.

Nice. So far I have harvested three quarts. I hope to harvest more and plan to make a batch of jelly from them.

I pulled my after thought location Marigold and right next to it, hidden by the Marigolds foliage was carrot.
Pulled it out and it was a nice fat 6 inch carrot so I cleaned it and ate it.

The best kind of carrot, for sure.

I picked and ate some Sweet 100 cherry tomatoes which is amazing because we just had 1.5" rain and then it's been in the upper 30's at night.

I have a few huge volunteer arugula plants in the garden. I chopped a few leaves into my vegetable soup but it is really bitter and I dont think helped the soup

Potatoes, Carrots and Onions in a Beef Pot Roast -- (Roast from Vincent's in New York; it was definitely worth the cost to mail order from them, though I got big break on costs with a special deal.) -- we cooked for Christmas Eve.

Much better than trying to find a restaurant open Christmas Eve Evening.

Frittata for breakfast this morning had garlic chives, a couple of grape tomato slices, and Chijimisai greens in it, all fresh from the garden. Wishing for a bit more sun to get my tomatoes ripening faster.

We first tested our tomatoes-Sweet Million-yesterday. This morning I gathered about a dozen ripe tomatoes, and we had them in a salad this evening. Sweet Million tomatoes taste like real tomatoes, and my goal for the spring garden is to grow more of them. I am excited!!

Some red radishes- I think Cherry Belle was the packet, they snuck up on me being small leaves, root shoulders not visible, but still nice sized and still crisp and mild.

and Yod fah Chinese broccoli- the plants were pretty small but the stems and leaves are totally tender and delicious, cooked in a skillet with garlic and a little water. (added a few collard leaves too). Worth trying to improve my skill with that one, for example, don't leave the seedlings stuck in shade while tomato plants decline above them, that slowed them down.

Vegetable soup used frozen tomatoes, peppers, okra; dehydrated squash and green beans; Korean radish; I forgot my garlic, and could have scrounged a few greens from the Garden fresh.

Mm, that soup sounds fantastic, Sally. We're expecting cold weather today through Friday (I know, cold is all relative) so some soup would be a great idea.

Making a fritatta this morning with fresh Chijimisai greens, chives and a yellow tomato from the garden. All picked this morning.

Having some baked squash with my lunch. Had cooked up the last of the Neck Pumpkin winter squash and enjoying it with a bit of butter and brown sugar.

Couldn't tell you if it's the same as the one called Tahitian Butternut although one year I grew both and they looked the same, tasted the same but the Neck Pumpkins lasted longer - into spring - than the Tahitian (and they were started and planted at the same time in similar beds). It's harder to find the Neck Pumpkin now that I grew as most (e.g Pennsylvania Dutch Neck pumpkin and such) are half its size and Harris doesn't carry the seed anymore.

I have 3 Sunshine Kobacha winter squash left that are still looking great and they'll be space in the garden for those again this year. I harvest all the winter squash when the vines die back then keep in a cool place (this year they've been on an outside covered porch).

Sierra foothills here - so no Summer veggies unless they're from the freezer. Taking the last Zucchini Spice Bread out of the freezer to have for breakfast tomorrow (and into the week). My Kale, Pak Choi, Chives, Parsley and Chard have all made it through the winter. Every few days I have either the Kale, Choi or Chard sliced thinly and mixed into pasta or tossed with oil and garlic and topping a pizza. Handy to have the greens in reach.

Maggie, I also enjoy some winter greens here. Vitamin packed!