Friday PhotoEssay – August 15th
It’s Friday! And you can tell that the garden is continuing to wind down into fall. I will have to look back and see at what point the garden stops getting greener and starts getting browner. We are definitely into the “browner” stage right now.
I guess it’s still pretty green though, at least from a distance. It helps that you can’t really see the quinoa from this angle.
We did harvest the ‘Kesar’ and ‘Red Samurai’ carrots from the India Garden this week. They were pretty good sized! Unfortunately, they had just enough exposure to heat this summer to make them pretty bitter. Ideally we would have harvested them earlier, but since they got started late, they really weren’t ready. Honestly, they were pretty yucky.
So the ‘Kesar’ carrots, which were billed as “red” were actually purple skins with yellow interiors. I guess that is yet another lesson to take catalogue descriptions with a grain of salt.
The quinoa is still flopped over from the wind and storms last week, and it continues to develop some more color! I hope the color keeps getting brighter, otherwise I’m going to be sad.
We also went through and harvested all the okra that was ready (and past ready). Most okra starts to get tough and stringy once it is more than 3-4″ long, so it is important to pick it as it reaches the right size. I read a blog post this week called “A Reason to Love Okra” which talks about how okra is cooked in India. I thought it was a really interesting insight into the different preparations of okra that we use.
Speaking of which…tomorrow at 9 a.m. in the Demo Garden is our August Saturday Sampler program, and we are featuring Indian recipes and recipes with flavors of India. I know one of the recipes in the booklet is a Crispy Okra Raita, but I don’t know if that one will be up for sampling or not. Either way, you should come check it out!
Have a great weekend!
Posted on August 15, 2014, in PhotoEssays and tagged carrots, harvest, okra, quinoa. Bookmark the permalink. 1 Comment.
Thanks for linking, I am glad I found your very interesting blog! Just a note, “kesar” is the name for saffron (the ingredient) and denotes that color so your carrots are perfect, just not red…