What are you havesting

[wabbit955]

just picked my first quince
12 nice large quince off a tree i planted 18 months ago
i very happy bunny
i love quince

[indy]

I am glad I am not the only person who doesn't like salsify. Well that is not true, I do like it, but by the time I have peeled it, I am left with a white root the size of a pipecleaner, it is never worth the effort!

ditto

[wabbit955]

chilli by the ton
last of me runner beans
still more huckle berries
carrots
parnips
and tomatoes

[Millymollymandy]

I am glad I am not the only person who doesn't like salsify. Well that is not true, I do like it, but by the time I have peeled it, I am left with a white root the size of a pipecleaner, it is never worth the effort!

ditto

Talking of salsify - I left mine to flower this year because they are really pretty. Guess what I have self seeded everywhere in my veg patch and mostly in the paths right in the way?

I'm still harvesting

Raspberries
Strawberries
Apples
Pears
Walnuts
French beans
Courgettes
Tomatoes
Chillies
Spinach beet and overgrown horrid Di Choggia beetroot greens for the chooks
Spring onions
Various lettuce
Rocket
Radishes
Coriander which has just grown into lawns
Spuds some still in the ground!
Butternuts
Potimarrons
Jack be Littles
Tobacco

And for later on

Chinese leaves
Leeks
Parsnips
Purple curly kale
PSB

[wabbit955]

parnips lot of them to looks like i have to find that curried parnip chutney recipe
and jerluem artichock or how ever you spell them
now in boxs of sand so i can eat them right though the winter

[dave45]

my jerusalem artichokes are 9 feet tall and looking horridly healthy... aren't I supposed to wait until the foliage goes yellow?

and its a strange veggie - how do you cook yours?

[wabbit955]

yep you are but needed to move some plants out the way so come up i bit early

love them made into i creamy soup
or i put them into stews
fine sliced tossed in lemon in salards is good to
finly slice and deep fryed makes great crisps
almost any thing you would do with any root veg work
just toss them in lemon juice or vinage as goes black very fast
hope this helps

[oldfella]

We have just made few jars of green Tomato Jam, from the last pickings, and it has turned out quite pleasant, which in fact surprised us. We came across the Recipe in an very old French cook-book I wondered if any of you had made this before?.

[wabbit955]

just dug up the last of the jersulam artichokes
and the swiss chard keeps on going

[Odsox]

Leeks and parsnips are just ending, but just started picking the first PSB last Sunday and Russian Kale shoots during the week, with spring cabbage that should be ready in a week or two.
Winter lettuce are now finished with quite a gap till the next lot are anywhere near ready, but still picking tomatoes & spring onions.
Other than that, living on stored veg (after all, that's what it's for)

Oh almost forgot, still picking myrtles for breakfast.

[hedgewizard]

I used to do 'now harvesting' on my blog - it's been a while!

From the plot: leeks, spring cabbage, savoy cabbage, kale, brussels, purple sprouting, jerusalem artichokes
From the polytunnel: celeriac, overwintered celery, 3 types of lettuce, daikon, giant kohl rabi, lamb's lettuce, beetroot, swiss chard, dragon's tongue (tastes like mashed potatoes with a hint of mustard!), broccoli raab, turnip greens, baby carrots, spring onions, coriander, parsley, rocket and turnips.

[grahamhobbs]

Hedgewizard, that's a nice collection. We have very similar, without the artichokes, daikon (hit by frost outside), coriander, broccoli raab and of course dragon's tongue - which is a new one on me. Instead we have parsnips, a few swede left and loads of ordinary broccoli in the polytunnel.
Can I ask when did you sow your Coriander?

[hedgewizard]

September - and this afternoon, by co-incidence! It usually bolts in March, so I get a seed tray going on a windowsill around the end of Feb to replace it. Happily the flavour isn't affected by bolting, it just gets a bit tougher.

[Odsox]

Had our first cook of peas last night, although to be honest they could only be described as petits pois and only about a tablespoonful each, but very very nice and accompanied by new season carrots and freshly dug new potatoes.
It's all going to happen this week as the first summer cabbages are ready, the (non-windowsill) climbing French beans have enough for a serving, I have the first of this year's cauliflowers ready, 6 tender stem broccoli need the central head cutting and the first courgette is swelling nicely. The strawberries need picking every day, the loganberry fruits are starting to colour and the gooseberries are just about big enough to start picking if I was desperate.
Add to that lettuce, salad carrots, salad potatoes, melon turnips, spring onions and of course tomatoes, and I think we are well and truly out of the hungry gap for this year.

[gregorach]

Lordy! It's still bloody winter here... A spell of cold, wet weather from mid-March until now has really held everything back. I'm still holding off putting out anything tender, and the strawbs are only just starting to flower.

Mind you, getting all of my early peas and most of my brassicas eaten by pigeons didn't help. [Shakes fist at sky]