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Six Crops to Harvest in August.

Aug 25, 2019

Image: August harvest - clipartpanda.com
 
Fresh really is best. Take a look at some of our favourite crops to harvest in August from gardenerslist.com.
 
Hungry for a harvest in August? Lots of crops are perfect for picking at this time of year, including tomatoes and aubergines.
 
Don’t forget to take full advantage of garden herbs before they start to die down. If you can’t use them fresh, try storing herbs in ice cubes, as well as preserving harvests in general.
 
Keep your kitchen stocked with some of our favourite crops to harvest in August, below.
 
1  Tomatoes
 
Harvesting sweet, juicy tomatoes is a highlight of the growing year. Pick any that come off easily when lifted and twisted, but don’t leave ripe fruits on the plant – they’ll soften, split and rot.
 
2  Artichokes
 
The ideal time to harvest globe artichokes is just before the sizeable bud opens to flower. Simply cut off the heads using secateurs, which will encourage the production of further artichokes.
 
3  Cucumbers
 
Home-grown cucumbers are so much tastier than anything store-bought. Find out how to harvest cucumbers, in Monty Don’s video guide.
 
4  Potatoes
 
Both second early and main crop potatoes can be harvested in August. This is also a good time to look out for potato blight – if spotted, harvest immediately. You may still be able to eat the potatoes, but never plant them, and be sure to burn any affected plants.
 
5  Plums
 
Plums should be at their best in August and September. Give the fruits a gentle squeeze, and if soft, they’ll be ripe. Enjoy straight from the tree, or in puddings and preserves.
 
6  Aubergines
 
You’ll get the highest yields from aubergines when temperatures are maintained around 21°C/70°F. Pick the fruits when they’re shiny. If they’re dull, seeds have likely started to develop and the fruit is past its best.
 
Aubergine varieties to grow
 
  • ‘Black Egg’ – a Japanese heirloom variety, tolerant of cooler climates
  • ‘Black Enorma’ – early cropper producing large yields of jet-black fruits
  • ‘Clara’ – an unusual pure-white variety with oval-shaped fruits
  • ‘Fairy Tale’ – a compact variety for containers, fruits are slim with purple and white stripes
  • ‘Melanzana Violetta di Firenze’ – an Italian variety, with ribbed, purple fruits
  • ‘Moneymaker’ – an early cropping variety with large, deep purple fruits
 
Here's a yummy recipe from augustsharvest.com to use those freshly unearthed potatoes.  This easy to make dish goes well with so many meats or fish and would go well with a cool cucumber and tomato salad.
 
Braised Potatoes w/ Shallots Garlic & Herbs
 
1.5 lbs fingerling potatoes
2 Shallots (sliced)
1 cup Spinach (chopped)
5 Garlic Cloves
2-3 Fresh Rosemary Sprigs
2-3 Fresh Thyme Sprigs
2 Bay Leaves
3 tbsp Olive Oil
1 cup Vegetable/Chicken Stock
Salt + Black Pepper to taste.
 
Preparation:
 
Wash potatoes and chop equally. Place potatoes into saute pan.
 
Add the sliced shallot, garlic cloves, fresh rosemary, thyme, and dried bay leaves to the pan.
 
Add the olive oil and toss to coat evenly. Pour in the chicken stock and season lightly with sea salt and pepper.
 
Cover the pan and bring to a simmer over medium heat. Reduce the heat to very low simmer and cook the potatoes, covered, for 10 minutes.
 
Use a spoon to flip the potatoes, cover, and simmer for an additional 10 to 12 minutes, or until they are can be easily pierced with a sharp paring knife or skewer.
 
There should still be a relatively substantial amount of braising liquid in the pan.
 
Remove the lid and bring the braising liquid to a boil. Cook over high heat, shaking the pan back and forth gently, until all of the braising liquid has evaporated and the potatoes begin to sizzle in any remaining oil in the pan (at this point, the shallots and garlic will have reduced to a buttery glaze, which should coat the potatoes evenly).
 
Remove from the heat; discard the bay leaves and any tough remaining sprigs of rosemary and thyme.
 
Taste and season with salt and pepper, if necessary.
 
Place the potatoes in a serving platter and garnish with chopped fresh thyme leaves. Serve immediately.
 
 



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