Today’s harvest included:
Eggplants/Aubergines. Solanum melongena I harvested some of the late fruits, certainly failing to produce seeds. They are grown in open ground, because I am trying to develop an open-air variety. This summer’s heavy rains made me pessimistic, but now many of the plants stands out there in the rough weather with one, two or more fruits. I wonder if water was a limiting factor in the other years I’ve grown eggplants out in the garden?
Apparently they have thrived with melons in the same bed. The melon plants was growing fine all summer, but the rain have prevented any pollination – no melons this year
Groundcherries. Physalis sp. In the bowl is what I picked up from the ground today. I last cleared the ground two days ago. I find the taste very similar to cape gooseberries. The fruit is somewhat smaller. They are grown outdoors, and gives a good yield, in contrast to the low yield of cape gooseberries in my climate. The fruit should not be picked from the plant, but picked up when they fall to the ground. They are protected by the delicate husk, so they don’t get bruised or dirty.
This year I got a much better yield than last year. Primarily I think, because they have a more fertile soil. I grow two cultivars, one without a name, and one called ‘Goldie’. There is no big difference, they taste the same, but ‘Goldie’ is probably a bit bigger in growth and fruit.
Some fruits are ready to eat picked from the ground, others have to further mature for a few days. The berry turn yellow when the delicate aroma and sweetness emerges.
Sweet pepper. Capsicum annuum Purple bell peppers (No cultivar name) and red-orange-yellow ’Alma Paprika’ FS584 apple pepper, both from outdoors. ’Alma Paprika’ FS584 is known to be early, and it has lived up to my high expectations. The plant is densely packed with fruit, and even though I’ve picked these 4, it still seems overloaded with fruits The purple bell pepper is the big surprise. I thought it was a greenhouse variety, but it has fared well in open ground, and set four purple bell peppers.
Tomatillo. Physalis ixocarpa We have been pleased with the tomatillos. They do not taste of much, or in any way significant, apart from slightly acid. But in sauce and casseroles gives a wonderful taste to the other ingredients. Could it be the umami taste? They go well with most ingredients in the kitchen, are easy to grow, and gives a good yield. It might be clever to tie them up a bit. But when the fruit comes with its own wrapper, you can safe time and just let it ramble along the ground. This is one of the vegetables you can eat daily.