Tag Archives: harvest

Harvest day

Yesterday was our big harvest day, and we’re happy to say we provided all the vegetables, meat and cheese for our wedding except for some donated goat cheese, greens, broccoli, a couple of pounds of onions and some garlic!


Andy's Brazilian brother Lauro and his girlfriend Daniele helped us harvest

Gabbie loyally guarded our piles of vegetables

Daniele helped pick peppers

We were doubting our slow-growing cabbages, but they pulled through and provided us with more than we need

Tomatoes, peppers and edamame

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Squash soup

Digging yukon gold potatoes

Harvesting is so much fun, and it is so gratifying to see the results of all our work. I love having a refrigerator full of melons and pickles and a living room full of squash, pumpkins and potatoes. Now it’s time to start obsessively checking the forecast for frost warnings and hurricanes (ironically, Hurricane Julia is off the coast of Africa heading for United States). We’re still testing recipes and making last minute arrangements, but we’re feeling ready and excited for the wedding.

A trunk full of butternut squash

We’re so excited to create this meal, to spend time with people we love, and most of all to get married!

Here’s one of my favorite recipes we’ve tested recently. Since you are probably not cooking for 100, you can always shrink the amounts. Dividing by seven gives you around 15 servings and nice even amounts.

Autumn Gold Squash Soup

Ingredients (for 100):

  • 35 lb squash
  • 7 lb onions
  • 1.75 cups vegetable oil
  • 5.25 lb carrots
  • 21 cloves garlic
  • 28 bay leaves
  • 7 tsp thyme
  • 7 tsp cumin
  • 7 tsp cinnamon
  • 7 tsp coriander
  • 7 quarts vegetable stock
  • 3.5 quarts tomato juice
  • 3.5 quarts orange juice
  • ~7 tsp salt
  • ~7 tsp pepper

Directions:

Halve, seed and bake squash, cut side down, on baking trays at 400 degrees for 1 hour or more (until soft).

Saute onions in oil for a few minutes.

Add the bay leaves, garlic and spices and continue sautéing until the onions are translucent.

Add the carrots and stock. Bring to a boil then simmer, covered, until the vegetables are tender. Remove the bay leaves.

In a blender, puree the squash, vegetables and juices in batches until smooth.

Mix back together and add salt and pepper to taste. Warm slowly.

The cabbages are coming along nicely

My parents came to help in the garden

Harvest tally

854 cucumbers

End of summer melons, pumpkins and squash

11 pounds potatoes

251 pounds tomatoes

25 watermelons

31 cantaloupes

49 pumpkins

4 pounds jalapeno peppers

Small amounts of carrots, kale, green beans, basil and onions

In the cupboard, fridge and freezer:

Edamame

29 gallons pickles

3 quarts frozen kale

4 quarts dried tomatoes

14 pints & 15 quarts salsa

3 quarts dilly beans

5 quarts frozen roasted tomatoes

Some critter is getting into the garden and nibbling on the squash

1 quart frozen pesto

6 pints pickled hot peppers

= not enough time to write blog posts.