Broccoli, Brussel sprouts and canning tomatoes

We have a stand packed full of good food for you. A few highlights of the moment are about 5 bushels of Concord grapes and lots of sweet potatoes. The patch yielded a normal amount. There are several thousand lbs sitting here curing by the woodstove. For the best flavor and storage potential we cure sweet potatoes for about 10 days in a space that is about 85 degrees and with fairly high humidity. After that they like 50 to 70 degrees and dry.
I have about 6 bushels of really nice broccoli from my patch for today. Brussel sprouts and celery are also doing well this year.
We still have lots of canning tomatoes and a few bushel of beans. They will be gone soon. The Irish (red white, russet, blue etc) potato field still has live plants as is normal and are giving a good crop. We are hand digging new potatoes for fresh eating as needed. The main fall storage potato harvest will be sometime towards mid October. Daniel