Inside it was dense, orange and wonderful. We scooped out the seeds. We baked it for about 45 minutes in the oven, topped it with nutmeg and butter and enjoyed it. The flesh almost melts in your mouth. No photos of it baked, we sat down and ate it too quickly.
On Wednesday, I picked over 6 pounds of chard to blanch and freeze. It was a big pile but it cooked down to about 3 quarts once it was blanched. I also harvested over one pound of pineapple tomatillos because some of the plants fell over and rather than tie them up, I just cut off the plants. I didn't weigh the green ones because I'm not sure if they are going to ripen. I picked the ones that felt plump off the plants I cut down.
Thursday was even more tomatoes which allowed me to take my tomato photos. I harvested 32 pounds of tomatoes this week. This week I got enough tomatoes to make a double batch of Annie's Salsa. It made 11 jars. Mmmmm it is good. It looks like it will continue into next week at and I'll have enough to make some more salsa and even some sauce.
On Friday I picked some nice large beets, over 2 pounds. They'd been forgotten for a while and sure have grown in size. Not all the ones out there are this large though. I also picked some shelling beans, and of course, more tomatoes. I ended up with two photos because I didn't pick enough beets for the recipe the first time ;)
Saturday's harvest has some arugula hiding at the bottom, with a few cucumbers, and tomatoes.The hot peppers went into my salsa.
Sunday brought more tomatoes and some dried beans, both black and scarlet runner. The light brown are from the dragon tongue beans. 
The weather has turned this weekend and it feels like Fall. I'm tempted to go out and pick some winter squash. However, the season in my garden is still summer for just a few more weeks. The peppers are finally setting more and more. The eggplants are blooming again and setting also. The tomatoes will bear heavily this next week too. We have just a few weeks until our first frost date. Winter squash will have to wait their turn.
Encouraged by Ottawa Gardener, I made a seed bouquet. She's challenging people to post a photo of a seed-saving bouquet on blogs. It was just the motivation I needed to clip some seeds that I've been meaning to harvest.In my bouquet are cilantro/coriander seeds,
Carrot seeds (look like queen anne's lace), and winterbor kale seeds (gray and spiky seed pods).
I won't get many seeds from the kale as I left them in the garden too long. Many fell apart as I picked them. That's not such a bad thing as I may get volunteer plants. I still have plenty of seeds from the original seed packet and since these were only saved from one plant I may just use them for making sprouts to eat this winter.
I don't know what these beans are called. I called them a French Shell Bean. A quick internet photo search came up with one listing for "Tongue of Fire" beans. I bought some at the grocery store last fall as a fresh shelling bean. We enjoyed them so I set a few pods aside and dried them to plant this spring. We got another meal out of them and I've set aside a few more for next year. I found that they are best harvested when the pod is pink and white, then the beans inside are more mature. The pods that had more green, had pale green beans. They all turned white when we cooked them with some tomatoes. They were lovely and tender.
These are Scarlet Runner Beans. When I planted them I don't remember noticing that the beans were purple and black. I think they will fade as they dry. It was a wonderful surprise to open the first brown pod and find lovely lavender and black beans. There will be more of these soon.
Then I brought out the rest of the tomatoes from the house and artfully arranged them in the basket. That gave a little more depth of color since the just harvested ones were on the orange side.
I decided to also try in the shade to reduce the glare.
While I was at it, I decided I should photograph the different varieties so that when I'm trying to decide what seeds to plant I can look back at the pictures. It will also help with my seed saving when I don't know the tomato type. Some of my plants came from an heirloom mix and I'm having to play detective with the Fedco catalog to figure out what they are. Unknown 1- Pink/Yellow Fruit |  Unknown 1 |
 Unknown 2- Very Large Orange |  Unknown 3-Round Deep Pink |
 Unknown 4- Large pink/red lobed fruit,has ripened further. |  Unknown 4 |
 Market Miracle |  Purple Calabash |
 Cherokee Purple |  Amish Paste |
 Green Zebra |  Red Zebra |
The tomato harvest has picked up with over 12 pounds this week. We used some to make a ketchup and barbecue sauce recipe, but it made less than a quart so I didn't can it. I'm still waiting for more of an onslaught so I can make salsa and sauce. The tomatillos are collecting on the counter and I need to make a salsa with them. However, they are the tiny pineapple tomatillos so I think it will just make one batch of fresh salsa. The cherry tomatoes were beginning to build up on the counter too so I dried some in the oven this week. Then they went in the freezer for later. I harvested over three pounds of cherry tomatoes this week.
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We collected all the green zebra that were ripe and cooked them down with some onion and basil to make a tomato sauce. The zebra tomato sauce came out a pale green color with a bright flavor.
Other larger harvests include 3 pounds of yukon gold potatoes we dug up this week to compliment some meals.
I picked some of my pole beans but found I'd let some of them go to long and they were tough. It is hard to find them among all the different vines as they are wrapped around my sunflower plants.
