Look at all the green vegetables we picked this week on our NYC rooftop garden!
We’re picking tomatoes like wild people but we’re also picking a ton of other vegetables. Right now there’s tomatillos, peppers (jalapeno and bell), soy beans, green beans, yellow beans, watermelon, cantaloupes, cucumbers, radishes and carrots growing. As soon as the soybeans are picked, broccoli will make it’s way to their bins. Once the carrots and radishes are harvested, a quick seed refresh will be planted to hope we can get them regrown by first frost. In our previous onion 4×4 containers a new batch of sugar snap peas were just planted in hopes they will make it before frost as well, although every year they seem to miss it by a week or two.
What’s growing and what are we picking in the garden that’s green? Let’s dive in.
Beans! Yellow beans, green beans, they’re everywhere! In the beginning years of the garden we didn’t have much luck with pole and bush beans but starting last year we tried it again and it worked. This year we decided to expand to pole beans and they are growing awesome. We added new fresh compost fertilizer to the soil and these beans took off. Matthew is 6 feet so check out how big they’ve gotten. The right side won with getting to the top first. :D)
We have multiple gallon sized bags full of green beans in the fridge with us picking more every day. We’ve been enjoying them for dinner sauteed and in vegetable soup (recipe coming soon) and I’ve been freezing a few bags to save until Winter.
Tomatillos! One of our favorite garden plants because we are salsa verde fanatics. I’m not even going to admit with how much we smother our Mexican dishes in salsa verde.
If you’ve never seen a tomatillo, each one comes in it’s own husk which you peel apart. Tomatillos are extremely sticky so after handling a big hand soap soak is needed!
There’s plenty of other greens to go along with the tomatillos.
Not only can my dad grow peppers, but we can too. Stuffed pepper casserole is our favorite right now for dinner.
And because I can’t resist dressing peppers up.
We’re in our last few pickings of cucumbers so I’ve been making Half Sours, Dills and I’ve been freezing pickles. If anyone wants to know more about freezing pickles let me know and I’ll do a recipe post.
This is the year of the jalapeno. We have picked so many jalapenos that I see them in my dreams. I’ve been relying on using these for candied jalapenos and throwing them in tomato sauces for some kick.
For a size comparison… lots of peppers!
I hope you enjoyed seeing some of our green veggies we’re picking!
And after I took these pictures I looked in the basket and spotted a few more jalapenos…. they keep appearing!
Susan says
What a bevy of green beauties! I clicked on the link to your candied jalapenos and can’t wait to try it with the Garden Salsa variety peppers that I have been picking. I think I must have picked a dozen from my one and only plant yesterday. Yes, please do a post on the freezer pickles!
Pamela says
Yum that sounds great Susan! The Candied Jalapenos are honestly one of my favorite garden recipes, I love the sweet taste with a kick of heat. I’ve made it my official 5PM snack. 🙂
Hotly Spiced says
That is a lot of greenery and it all looks amazing. It must be so satisfying to head on up to your roof to see what’s happening and what’s ready to harvest. Excellent results! xx
THE HUNGRY MUM says
what a haul! I’d be simmering those green beans with garlic and tinned toms for ages until they were lovely and soft then serving with rice. Yum.
Ashley says
These posts always fascinate me! Largely because I can’t manage to keep anything other than a few herbs alive!! haha Everything looks wonderful!
kristina says
what are those things called in the paper pods?? I always confuse the name but they’re soooo good. there’s a sweet version too right?
http://dayinmydreams.com/
Pamela says
Are you talking about the tomatillos? They’re a bit sour, like a Granny Smith apple.
grace says
very, very impressive haul! i like that you had something of a bean race. 🙂
Pamela says
Hahaha, yes, it was fun. We cheer those beans on like a horse race, grow beans grow!
Abbe @ This is How I Cook says
Yes, on the frozen pickles please! This is one huge haul! Very impressive indeed! How are you storing it all?
Pamela says
We mostly freeze. We bought a freezer specifically for the garden this year and it’s almost full already! :O
handmade by amalia says
An impressive crop. I see a lot of healthy dinners in your future 🙂
Amalia
xo
Saskia says
Wow, amazingly bountiful crop! I’m sure there must be a giant living at the top of those beanstalks 😉
A.J. Coltrane says
Nice jalapenos. We always hold off on harvesting our as long as we can, with the hope that some will ripen. We freeze them whole and use them anytime we need some heat — often in a Rick Bayless roasted tomatillo salsa.
Norma Chang says
I too want to learn more about freezing pickle. Love your nails design, did you do it yourself?
Pamela says
Thanks Norma, I did, they are my new favorite accessory!
Norma Chang says
You are so creative.
John@Kitchen Riffs says
We definitely need to have that recipe for freezing pickles! I can’t believe how much produce you get out of your garden — you should turn pro! Fun read — thanks.
Angie@Angie's Recipes says
What a harvest! I am GREEN with envy, Pamela.