Greenhouse Harvest

 

Its time to harvest in the greenhouse today. With the cooler nights I have to make room for the tender perennials to return to  their winter home in the greenhouse. Its been a bumper year for tomatoes and I have seeds fermenting as I write. I look forward to trying out some new heirloom  tomatoes next year. Check out the black peppers. I am not sure what I will make with them . Somehow black pepper jelly doesn’t sound that appetizing. I may just chop them up and freeze them for winter meals. They certainly loved being in the greenhouse this summer.

Now I need your help. I was given this plant to babysit and told it was eggplant. Okay I know eggplant is purple so when this fruit began to appear I just assumed it had been planted wrong. I thought they looked more like tomatoes. Well, think again. I was reading a post over on twitter and someone else had the same problem. It turns out they are Turkish orange eggplant. The fruits are tiny yet but that could be my ‘not so good’ care. The leaves are like a potato and a tomato leaf combined. The online research says they should have some green striping but I don’t see any. I will save some seeds if possible and grow them myself next year. Perhaps in a larger pot they will do better.

This is a horrible photo, too bright in the greenhouse. I am also harvesting some Thai peppers that I took care of while my daughter was in Europe. Hopefully we can get together and make some spicy red pepper jelly.

Once I have room in the greenhouse, the Echeveria will come inside for a couple of  months as it makes its transition to inside the home. I like to move plants inside the home or greenhouse before there is a sudden drop in temperature. It’s the same as bringing annuals outside in the spring. You have to do it slowly so there is less shock to the plant. I sure don’t want to lose this one.

The Echeveria is just beginning to bloom with its lovely pink flowers. You have to love the colours of this plant with its frilled leaves.

 

 

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