What are you eating from your garden today?

plantoid wrote:I've been eating superb red rosy cherry tomatoes that as so sweet they are akin to eating sugar strand dessert grapes . We must have 2 pounds of these ripe toms in a bowl and 4 pounds green toms laid out on a large tray in the kitchen 

 I've cleared the last of the outdoor tom plants & harvested our grape vines as Sunday ( 7 Oct )  morning saw us get our first light overnight air frost .

Sounds amazing! 

I planted 3 seedless Concord grape vines this spring..cannot wait ’til they bear!  YUM

Do you make jam?

I have to be careful with too much sugar etc as I'm a type two diabetic ( 240 pounds & 5' 10" ).

 I've not made grape jam, our main vine is only just 8 yrs old and  starting to produce about six pounds of very sweet black full of seeds grapes . 
The other two vines are four years old and haven't yet produced anything other than loads of leaves ( which you can make a delicious hock style country wine from ).

 In the long dim & distant past we used to make annual 30 pound batches of strawberry , Victoria plum and damsons jams along with 10 pounds or so of Rhubarb & Ginger , Date & Apple & occasionally a small batch of goose-gog jam (aka  gooseberry jam  ) 

 This year I have used a few ounces over 2 pounds of the ripe cherry tomatoes  to make almost 7 x 160 ml of tomato jelly jam ( full of herbs too )  it's  for using in place of mint sauce on hot or cold meats . 
It tasted very good on hot toast that was lightly buttered, then very thinly coated in the jam & finally covered in thinly sliced up cheese.  It didn't do much for the diabetes but did trigger some nice memorable taste bud events .

Sounds wonderful!  Making my mouth water...

Tomatoes for breakfast

OhioGardener wrote:Today it will be pasta with home made pasta sauce, and baked Acorn Squash. Getting into the winter mode...

OG, how many acorn squash plants did you have, and how was the yield?

I am making crock pot chicken stroganoff with one of my neighbors last gifted onions.  And it calls for zucchini noodles, so I am contemplating a zucchini plant next year, I will see how I feel about that after the recipe!

Green Gordita!
Using my green Oaxacan green dent corn, I made a Gordita, a thick type of tortilla that I layered with a tab of butter, Monterey Jack cheese, and my homemade green tomatillo hot sauce.

All sounds so yummy!  

OG, the recipe is a keeper.  There is a learning curve with the zoodles.  They are wet-ish.  So I think I would either start way earlier and lay them out to dry them a bit, or mildly stir-fry them.  Lots of liquid, especially on my re-heat today for leftovers.  The Vegetti device worked great!  Easy, safe.  

Here is the recipe I used:  I doubled it.  

http://www.hungry-girl.com/weekly-recipes/chicken-stroganoff
 
It is delish, just swimming, especially upon the leftover phase.

Made potato leek soup with leeks and garlic from the SFG.

Kohlrabi! I will definitely grow it again.

It's good to hear that you got something from the garden, CN.

Kale, collards, mustard greens, chard (I had to harvest samplings of all these as we are heading for a freeze tonight) and counter ripened tomatoes and ground cherries. 

CC

Today we are eating one half of the last acorn squash. Probably will eat the other half tomorrow. These acorn squash were great and will definitely be on my list of things to grow next year.

Cuke cubes in my morning smoothies.

Lady cowpeas.

OhioGardener wrote:

trolleydriver wrote:Today we are eating one half of the last acorn squash. Probably will eat the other half tomorrow. These acorn squash were great and will definitely be on my list of things to grow next year.

Bet you'll miss those sweet Acorn squash until next year's crop, eh?  We still have 8 of them in storage, which will last us most of the winter, along with the Butternut, Baby Hubbard, and Red Kuri.  The Red Kuri is rapidly becoming our favorite winter squash, both for taste and for keeping ability.

I too am getting down to my last 4 Delicata.  Red Kurt?  Why is it your favorite, OG?  Taste is like what?

Microgreens with home grown tomatoes on Wed.

Green Beans and Lady Cowpeas and corn (frozen) on Thur.

OhioGardener wrote:SR - The Red Kuri are like a smaller version of the Blue Hubbard, but with a sweeter and and smoother flesh. They set more fruit on each plant than the Hubbard do. A number of years ago a local grocery store was giving away their "decorative gourd" display, and we picked up a Blue Hubbard to take home. The guy that was trying to get rid of them, pulled out these two orange looking squash, and said they would go good with the "big gourd", and we decided to take them. After a little research we discovered they were Red Kuri squash. We liked them so much that the next year we bought seeds for them, and have been growing them ever since.

If you like winter squash, such as Butternut, you'll love the Red Kuri.

https://www.rareseeds.com/red-kuri-squa-hokkaido-/

Nice!  Do you have to peel them to eat the flesh?  I am so loving my winter squash!