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This week I got over 2 more pounds of tomatoes ripening from the green tomato box.
I picked 8 oz of kale, including some red kale that leafed out. It overwintered from the previous owners garden, went to seed,I saved seeds, and now it is producing again. 
I picked 11.5 oz of leeks, 6 oz of chard, and 1 pound of brussels sprouts (not pictured).
Now that the garden is winding down, I'll sometimes share what we're eating from what we saved from the garden. This weekend we roasted our first jarrahdale pumpkin. It was a 15 pound one. My husband cut it in half.
Then we quartered it and scooped out the seeds. I roasted it in the oven for over an hour until the flesh was soft. This photo is before it was baked.
The flesh was good, not stringing, not too strong either. The only downside was the seeds. They looked wonderful, but some how different. When we roasted them we found they were too tough.
We roasted apples and onions after the pumpkin was done and used them all to make soup with a stock made with apple cores and pumpkin scrapings. It was all pureed to a smooth soup. We had plenty for a gathering of 8 adults and 12 kids and still some left over to freeze.
Total this week: 5.08 pounds
Total this year: 441.69 pounds
You can see what other gardeners harvested this week at Daphne's Dandelions.
The tomatoes continue to ripen, but slower now with the cooler nights. This week I harvested 14 pounds of tomatoes. I'm not canning any more, but rather am freezing them whole for use in soups and sauces this winter.I also picked kale and a few carrots. 
I also harvested my second eggplant. There are a few more that may mature before the season is over. In all, the eggplants weren't much of a success this year with only 2 so far from 6 plants.
I shelled the dried beans that I picked last week and weighed them. They were just over a pound.
I also harvested my first and probably only sweet red pepper. There are some green ones on the plant finally, but they don't have time to ripen.
Ripe winter squashes were harvested and set on the front porch to cure. I picked 25 pounds of buttercup, butternut, and Delicata squash. I also picked one 15 pound Jarradale pumpkin. There are 3 more Jarradale pumpkins that are not yet ripe, as well as a few butternut squash that are still developing. There are also about 6 pie pumpkins that are turning orange and I hope to pick soon.
Sunday night's harvest was at dusk, hence the flash in the photo. I picked 2 oz of arugula and spinach to make a pesto, along with tomatoes and 2 very small melons. The tomatoes are all larger then the melons.
I picked the melons because they smelled ripe, though they only the size of tennis balls. The larger one tasted alright, but the smaller one was bitter. I hope to do much better with melons next year.
Total this week: 58.48 pounds
Total this year: 297.7 pounds
You can see what other gardeners harvested this week at Daphne's Dandelions.
I have three beds of Curcubitaceae Crops, Beds 3, 6, and 9.
Bed 3 has the obvious row cover and trellis.
The row cover is my attempt to warm the soil to help my melons. They had to wait in their seed starting blocks for the longest time and did not transplant well. I recently reseeded directly in the ground in the hope I might get some healthier plants going.
The middle of the bed holds my zucchini. I'm growing 2 hills of Golden Yellow Zucchini
and three hills of Dark Green Zucchini. I'm showing off my largest plants, others that were transplanted later are smaller.
At the far end of the bed are my cucumbers. Matt built these frames with props and I strung twine to be the trellis. I hope this is a better year for cucumbers than last.
So far I'm able to push some of the larger plants through the first square of the trellis so that they will begin to climb. I have 3 plants of slicing cucumbers and about 18 plants of pickling cucumbers. 
Beds 6 and 9 are harder to see in the overall photo because they are next to taller crops like the brassica row. Both rows are for pumpkins and winter squash which look pretty similar. Here are some of the plants. Again, the earlier I got them transplanted, the larger they are.
In bed, 6 I have 2 hills of Jarrahdale Pumpkins and 2 hills of Pie Pumpkin.In bed, 9 I have 2 hills of Buttercup squash, 2 hills of Delicata, and 3 hills of Butternut Squash. Here is what row 9 looks like from the end.
With the exception of the melons, many of the cucurbit crops have signs of buds that are developing. We hope to have some zucchini soon.
This week I've been working to get my squash and cucumber seedlings in the ground. I finished digging another whole bed and a half and up to 7 and a half of my 11 beds dug. Only 3 and 1/2 left to go.
Here's the squash and cucumber variety lists:
(18) National Pickling Cucumber
(3) Burpee Hybrid Slicer
(2 hills) Golden Zucchini (Fedco)
(1 hill) Dark Green Zucchini
(2 hills) Buttercup Squash
(2 hills) Delicata Squash
(3 hills) Butternut Squash
Here's a row of the cucumbers. We still need to build a frame for support.
I also seeded my first batch of Romano Green Beans and placed a few Scarlet runner beans near the frames for the tomato supports.
My pumpkins and melons await my finishing of another bed and a half. They are sprouted in newspaper pots and awaiting transplanting on the front porch.
I plan to get them in this weekend.
(2 hills) Jarrahdale Pumpkins
(2 hills) Pie Pumpkins
(2 hills) Minnesota Midget Melon
(2 hills) Iroquois Melon
All these seeds are thanks to Miss M.
After I finish my squash, the final two beds are for my peppers and eggplant and for more brassica crops.
This is one of my Jarrahdale pumpkins that has been in a cool upstairs room since I harvested it last fall. The photo above is what it looked like when we harvested it. We enjoyed one of these large pumpkins then, but two other went into this cool room. A third smaller one sat on our coffee table as decoration until December. The two that were in the cool room have begun to turn peach in color, while the one that was downstairs in warmer temperatures is still green. Here is the peach color that two of them have turned now.
This week I cut into one of the peach colored Jarrahdales. Inside the flesh was the same beautiful orange with the small cavity and large seeds. I roasted half of it face down and made puree. The puree became pumpkin gnocchi. I'll also use some to make pumpkin bread or muffins. The other half, I cubed and roasted and froze for using later in soups or risottos.
The Jarradale does provide a lot of pumpkin at once. It is a good substitute for butternut squash, some even say it is a winter squash. It will be a few months before we cut into another. I've read they can be a long keeper and I wonder how long they will last. We'll be growing these again next year.
