Harvest Time

Fall is traditionally time to bring in the harvest, and that's what we've been doing.  Cindy brought in another monster Clarimore zucchini the other day.  This one weighed in at four pounds, two and a half ounces.  If they get any bigger, we'll have to use the pet scale to weigh them instead of the kitchen scale.  She plans to roast and freeze about half of it, then shred and freeze the rest for making more of the yummy zucchini cream pies.  I'm all in favor of that.

Yesterday she brought in a basket of tomatoes, limes and green and violet beans.  I don't know how we're going to eat all of it, but it's all delicious.  The violet beans turn green when cooked, and they taste just the same as the green ones.

Our tomatoes aren't quite as sweet as they usually are because this summer has been so cool.  This year's tomatoes are the Carbons, Stupice, Better Boy, Early Girl and one that's supposed to be Fiorintino, although Cindy thinks the plant might not really be a Fiorintino because those are usually pleated and these aren't.  One description of Costoluto Fiorentino says it is "heavily ribbed," while another says "slight ribbing."  So who knows?

The Carbons have tended to crack and we don't know whether that's due to the cool weather or if they're just prone to cracking normally.  However, a home-grown tomato still beats anything you can buy in the store any day.  The squirrel agrees with that opinion and seems to prefer the Carbons, the Better Boys and the alleged Fiorentinos.  Just what we needed:  a gourmet varmint.