Musquee de Provence

We finally harvested our Musquee de Provence pumpkins today. We ended up with two, which isn't that bad considering we only had two plants to begin with. Unfortunately, they are a little bit immature, but being late October, we figured it was a good idea to pick them; there isn't much of a plant left anymore. One of the pumpkins is about the size it should be (10-15 pounds probably), while the other is quite small. The above picture, and the two below are of the largest one.



Unfortunately you can see a few imperfections on the pumpkin, but I still think it's quite pretty.



The two pictures above are of our tiny pumpkin. The ribbing isn't as present here, but I'm pleased to see that it's ripening up. Maybe these pumpkins will get ripe on our doorstep over the next little while, and then we can make pumpkin soup.

Megan

Fall Harvests

The above picture is of a little October harvest we had this week. We are still getting the odd Yellow Pear tomato and there are two Bulgarian Carrot peppers and a Jimmy Nardello pepper there as well. It's kind of funny that even the vegetables you can get out of the garden at this time of year reflect the fall season in terms of colour.

Here is a picture of two Bulgarian Carrot peppers that I picked from the garden today. They are an extremely delicious pepper and very spicy like a Jalapeno. I actually think I like them better than a Jalapeno though, because they have a sweeter taste. Jennifer and I will definitely be growing these next year!

That's all I have to say for now, but stay tuned for a pumpkin post soon.

Megan

Bulgarian Carrot Pepper

It has been awhile since my last post, but the truth is, although things are starting to slow down with the garden (now that it's October), we're still seeing some firsts.

Among these firsts is our Bulgarian Carrot peppers. It has taken until early October for us to get our first Bulgarian Carrot pepper. Unfortunately, the first one was cracked and not in the best shape, but the second one (shown in the picture above) is perfect. We haven't tasted it yet, but I'm sure it's going to be spicy. You can definitely see how it got its name.

We have also picked our first Jimmy Nardello pepper. I didn't manage to get a picture of it before we ate it, but we have another one ripening now, so I'm sure I'll get a picture then to post. The Jimmy Nardellos are really nice and sweet, pretty much like a typical red pepper. They're definitely worth growing again.

That's all the news I have for now, but I believe Jennifer is planning on posting a lovely beet soup recipe we made in the near future. Stay tuned for that.

Megan